This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Fresh Pear Pie

By: Marcia Severson

"Field editor Marcia Severson of Hallock, Minnesota says, 'When I serve this to friends, they often tell me they've never heard of pear pie.'"

Rate/Review | Read Reviews (6)

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3/4 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons lemon juice
2 tablespoons butter, cubed
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 large ripe pears, peeled and sliced
1 (15 ounce) package refrigerated pie crust
1 tablespoon milk

Directions

In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Line a 9-in. pie plate with bottom pastry; add pear filling.
Roll remaining pastry into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut into eight 1/2-in. strips. Twist strips and position over filling parallel to each other, about 1/2-in. to 3/4 in. apart. Trim strips even with pastry edge. Seal and flute edges. Brush pastry strips with milk.
Cover pie loosely with foil to prevent overbrowning. Bake at 400 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.