Pear Pie

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First: We have a really cool promotion happening on Kirtsy this week. We’re giving away 2 copies of Deborah Needleman’s new book, The Perfectly Imperfect Home, every single day! Do you know Deborah? She was the editor of Domino. She’s rad. Enter to win a copy here.

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Fourth: We’ve been picking the pears in our yard. We were told these particular pears aren’t great for eating raw — that they’re only good cooked down into a sauce. I wonder how they’d bake up in a pie? Have you ever made pear pie?

I hope you’re having a lovely day!

35 thoughts on “Pear Pie”

  1. I’ve never made pear pie, but I found a recipe for Pear and Cranberry crumble last year that I just bought all the ingredients for… I think it was from Bittman’s “How to Cook Everything.” Have fun experimenting with those pears!

  2. I’m so glad you asked!

    Pear Pie
    6 Pears pealed, cored and chopped.
    Place in a prepared pie shell.
    Combine and pour over the pears:
    1 c sugar
    1/4 c flour
    1/4 c butter, melted
    3 eggs
    1 tsp vanilla
    dash of salt
    Bake 350 x 45 minutes or until no longer runny. (seems to take an hour in my oven)

  3. Yes! I made a pear tart with fig jam and it was fantastic. One crust slathered with fig jam, layered with pear slices, and dotted with more jam on top. I posted it on my blog somewhere. . . it can be found if you type “pear tart” in my search box. The extra sweetness of the jam might help the pears!

  4. No pear pie, but we used the “cooking pears” at our old homeplace to make honey glazed baked pears. It’s as easy as it sounds, cut in half, core, drizzle with honey (and spices if you like) and bake. My kids loved them, even more so because THEY picked the pears! And just as good in the microwave if you are in a hurry.

  5. I’ve made pear pies and galettes, substituting apples for pears. The recipes above look close to what I’ve used. If your pears are super hard, you can cut them thin and then just make sure to bake them long enough to soften. Yum!

  6. Pear pie was one of my specialties until it was displaced by my sour cream lemon pie. It’s still one of my husband’s favorites. Delicious way to celebrate fall!

  7. I’ve never taken this pie somewhere without being asked for the recipe. It is as delicious as it is simple. I use Martha Stewart’s pate brisee pie crust recipe with this filling:

    5 cups sliced pear
    2/3 c. sugar
    ½ cup flour
    1 tsp. almond extract
    Butter dots
    2 T. milk + coarse sugar

    Toss 1st 3 ingredients. Add extract & mix. Pour filling in 9 inch pic dish lined with 1 crust that has been washed with mixed egg. Top with butter dots. Add 2nd crust, crimp. Wash top with milk and sprinkle with coarse sugar. Bake 20 min at 400, then 35-40 min at 325.

  8. One of the best things I’ve ever preserved were Seckel pears inspired by David Lebovitz’s sublime blog “Living The Sweet Life in Paris” – http://www.davidlebovitz.com/2009/11/how-to-make-poached-pears/

    In addition to BEYOND delicious pears, you’ll find the poaching liquid is just about the best thing you’ve ever tasted (I make mine with just vanilla beans I’ve preserved in bourbon – the taste is reminiscent of cream soda…) it makes an AMAZING cocktail and is also yummy with mineral water…down to the last drop – enjoy!

  9. Pear, Honey and Brie Pie. No recipe, just place brie in pie shell, top with sliced pears, drizzle with honey, bake until golden and delicious.

    I have heard of (but never tried) brie baked into a crust and then filled with sliced pears and honey.

  10. Hey Gabrielle,

    Here’s what you need to do with those pears: Pears in mulled red wine.

    Not very child friendly, but they taste great.

    Cook pears in red wine with sugar, cloves and cinnamon until soft.
    Serve with creme bavaroise and some of thebmulled red wine.
    Enjoy, Maxie

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