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.
Remove dough from 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 Pear Pie Filling
Peel, slice and cut the pears.
Put them into a microwave-safe dish and cook for 5 minutes.
Drain in a colander and let cool.
In a small bowl, mix together sugar, flour, cornstarch cinnamon and nutmeg.
Once cool, put the pears in a large bowl and stir in the dry ingredient mixture until it’s evenly distributed.
Assemble
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). 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, return to the refrigerator.
Then, roll out the second disc, cut it into strips (to make a lattice crust). Or, you can roll out the second disc into a solid circle, put it on top of the filling, pinch the sides and cut an "X" into the top to let steam escape during baking.
Then, remove the bottom crust from the refrigerator and evenly spread the filling into it.
Evenly and gently brush it over the assembled pie crust.
Bake & Cool
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 middle/lower rack in the preheated oven for 65 to 70 minutes or until the filling begins to bubble and the top is lightly browned.
Let cool for at least 3 hours serve! The filling thickens as it cools.
Video
Notes
Ingredient Substitution Notes
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.