The best Homemade Pear Pie recipe! A sweet & perfectly spiced, from-scratch pear pie filling is baked between a buttery homemade pie crust.

I often feel like pears don’t get enough hype – especially because they share a season with fruits like apples and peaches. So, I’m going to give pears their moment in the sun because they are so sweet and delicious and perfect for baking so many amazing recipes – like this pear pie!

And let me tell you, this is the most perfect pear pie. The pear filling is incredible, with warm spices and a splash of vanilla. It’s baked between two layers of homemade pie crust and is nice and thick – not at all watery.

This pear pie recipe is a delicious way to enjoy a fall fruit that definitely deserves a touch more notoriety!

Pear Pie: Ingredients & Substitutions

• Pears. I suggest using ripe, fresh pears for the best results. Choose your favorite variety such as Bartlett, Anjou, Bosc, etc.
• Granulated sugar. light brown sugar and organic cane sugar are great substitutes.
• All-purpose flour. use a gluten-free all-purpose flour to make this recipe gluten-free.
• Cornstarch. this is a key ingredient in thickening the pie. Tapioca or arrowroot starch are decent substitutions.
• Pie Crust. You can make this homemade recipe, or use store-bought crusts.
• Salted Butter. unsalted butter works great.
• Heavy cream. this is for the egg wash, whole milk or half and half are good substitutes.

How to Make Pear Pie

Let’s walk through how to make pear pie (from scratch, of course)! You can also watch the video for further assistance.

Make the Crust

I have a full tutorial on making an all-butter pie crust, so if you need some more guidance I highly recommend starting there.

Place all pie crust ingredients in the order listed into a food processor fitted with an “S” blade process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched. 

Then, remove the dough from the food processor (it will be crumbly), transfer it to a large bowl or flat surface, and form into two, equal-sized round discs.

Wrap both discs of dough in plastic wrap and refrigerate for at least 2 hours, or overnight.  

Make the Filling

While the dough is chilling, make the pear pie filling. Begin by peeling, slicing and cutting the pears.

I like to slice them into bite-sized pieces, so the pie is easy to eat with a fork.

Then, transfer the pears to a microwave-safe dish and cook for 5 minutes.

After cooking is complete, transfer the pears to a colander to cool and drain off any excess water.

While the pears are cooling, combine the sugar, flour, cornstarch cinnamon and nutmeg in a small bowl.

Once cool, put the pears in a large bowl and stir in the dry ingredient mixture until it’s evenly distributed. 

Assemble the Pear Pie

Preheat your oven to 350 degrees Fahrenheit. Set out a 9” round deep pie dish.

Remove one pie crust disc from the refrigerator and roll it into a circle to fit your pie dish, about ¼ inch thick.

Gently place the crust into pie plate, cover with plastic wrap, and return to the refrigerator.

Next, roll out the second disc, cut it into strips (to make a lattice crust). Or, you can simply place the full top crust over the pie and cut an “X” in the middle.

Then, remove the bottom crust from the refrigerator and evenly spread the filling into it.

Next, make a lattice pie crust on top of the pear filling. I suggest following the detailed, step-by-step post with photos and an instructional video: how to make a lattice pie crust.

Using an egg wash ensures a shiny, golden-brown crust, and I never skip it! So, whisk together the egg and cream.

Then, gently and evenly brush the egg wash over the crust.

Bake

Place a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)

Bake the pie on the lower rack in the preheated oven for 65 to 70 minutes or until the filling begins to bubble and the top is lightly browned. Make sure the filling bubbles!

If the entire top crust starts browning too quickly, you can cover it loosely (tent it) with foil to prevent further browning until the last 10-15 minutes of baking time. 

Let the pear pie cool for at least 3 hours serve. The filling thickens as it cools.

Serve

Serve this pear pie recipe slightly warm or room temperature, with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream and a drizzle of caramel sauce for a delicious dessert.

Store

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freeze

1. Freeze the entire pie. Bake the pear pie & let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. Put the slices of pear pie on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Pear Pie Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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