Recipe by Carol
"This is quite a refreshing dessert. Serve plain, or with whipped cream or ice cream."
Watch video tips and tricks
pastry for a 9 inch double crust pie
peeled and sliced pears
I followed the recipe as written.
Our neighbors gave us pears from their tree and I found this recipe to make. I took the pie over to their house and you should have seen the looks on their face. Pear pie? I think I will pass. They tried and said "it doesn't taste like pears, it tastes like apple pie. This is really good."
I will definitely be making more this weekend as they gave me more pears. I will freeze and take several to work for a treat. I'm sure everyone will love it.
Thank you. This is really delicious!!!
This was ok. It seemed to be missing something. Next time I will try it with brie.
The filling is yummy - the only thing I did was to mix the sugar mixture together with the pears as others have suggested. But since I am not a baker and the thought of making the top crust look nice was terrifying, I made a crumble topping: 1/2 cup each butter and brown sugar mixed together with 1 cup flour. Pour the crumbles over the pears and bake at 350 for about an hour. I took it to a party tonight and everyone raved, even hubby who claims to not like pears. Thanks!!
This pie was a great hit with my family. I did add a half cup of cranraisins and sliced one green apple into the pie. Also I used Spendor which is a sugar substitute that you use the same amount that the recipe calls for.
I have made this pie at least 10 times now, since we are hooked on it. Originally came upon recipe because we have a pear tree that gave us an over abundance, more than we could give away or store. The first time I made the recipe I followed exactly as written, until I came to the lemon zest and realized I didn't have a whole lemon. I did have fresh ginger and grated some of that in. My pie was wonderful! Since then I've made a few variations of this original recipe and my winning one is, I use the lemon zest AND fresh grated ginger - at least a good heaping tablespoon. And I have changed the 3 tablespoons of flour to 4 tablespoons of corn starch, and changed the 1/2 cup of white sugar to 1/4 cup Splenda and 1/4 cup brown sugar!. Wonderful - the ginger gives it a taste that is not over powering where anyone can put their finger on what it is - but it makes it most unique. The corn starch allows the cutting of the pie to come out picture perfect
This pie was wonderful! I forgot to dot with butter, but it was fabulous anyway. A simple recipe with a great fruity taste. I made a deep dish pie with about 8-9 cups of pears and a little extra lemon zest and it was just right. Thanks for sharing this great recipe!
This pie recipe was a hit! It tasted like an apple pie, but it was not as tart. The recipe was easy to follow. The only thing I would do differently is mix the sugar mixture with the pears, since I followed the directions and sprinkled the sugar between the pear layers, it really did not blend with the juices from the pear. All in all, I will definitely make this pie again. It was very yummy!
A good recipe - quite tasty. Will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Pear Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.