I’ve got a few announcements I don’t want you to miss.
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.
Second: I’m looking for DIY contributors for Design Mom. Yay! Do you love making cool projects? Do you have a DSLR camera so you can take really clear pictures? Do you know how to blog? Then I’d love to hear from you! Shoot me an email and include a link to one or more of the projects you’ve made.
Third: This one’s for business owners. There are a couple more spots available for sponsors in the great big Design Mom Holiday Giveaway week. If you’ve got a prize to offer up that you know Design Mom Readers will love (min. $200), send an email to firstname.lastname@example.org.
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”
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!
I’m so glad you asked!
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
1 tsp vanilla
dash of salt
Bake 350 x 45 minutes or until no longer runny. (seems to take an hour in my oven)
Wow! Thanks for sharing, Barb.
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!
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.
Mmmm. That sounds so yummy. We have access to great local honey. I’ll have to try this!
You need to make a Pear Galette! It is one of the frenchiest things you can do. :) Here is a nice recipe with pretty photos to accompany: http://whiteonricecouple.com/recipes/pear-galette/
You’re so right, Kim! I should be thinking of galettes and tartes. Hah!
I made homemade Spiced pear jam, YUM-O! So if you are feeling ambitious let me know and I will pass on my recipe.
I was asked to bring a pie to my first Thanksgiving with the in-laws (as a newlywed.) I got all ambitious and attempted a cranberry pear tart from the Salt Lake Magazine. It turned out like fruit soup in a crust. Haven’t done pear pie again;)
If I had some extra’s lying around tonight, I’d make this: http://smittenkitchen.com/2009/01/bittersweet-chocolate-and-pear-cake/
That would so be me, Miranda. : )
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!
May I suggest pear pie with gryuere baked in the crust?! http://www.thekitchn.com/thekitchn/best-pie-bakeoff-2008/pear-gruyere-pie-best-pie-bakeoff-2008-entry-26-069783
This is a family favorite. Just made it for a baby shower and people were fighting over it. ;)
Oh man, makes me wish I had a better camera and more time! I love making things, but I’m awful slow at it with the working and the starting businesses and all ;)
Yes to pear pie and you can make a peach pear pie too for some variety.
Oh my gosh – I do indeed have a pear pie success story! I highly recommend this Pear and Dried Cherry Flat Pie. It is honestly the best thing I have ever made.
I love anything with tart cherries. Mmmmm.
I wish I were talented enough for your DIY call…as to the pear, I’d love to see apple Betty done with pears…
Amanda – pear brown betty is very good!
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!
Sour cream lemon is one of my favorites. Actually, everything lemon is one of my favorites. : )
The first commenter had a similar suggestion, but I have been itching to make this Pear, Cranberry and Gingersnap Crumble ever since it posted on Smitten Kitchen…
I think Sunday afternoons are perfect for making crumbles.
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
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.
We love pear pie even more than the classic favorite apple pie. Cheers!
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!
David Liebovitz is so great. I’d sure like to meet him!
One of my favourite things is pear crumble. With a crunchy, buttery crumble topping. YUM!
I’ve never made a pear pie, but I’ve made a Tarte Tatin aux Poires. Delicious!
Sounds like you need to get busy with the traditional tarte tatin.
I made a cake with pear, almond and yoghurt which was lovely, years ago.
Pear, almond and yoghurt sounds like such a pleasing combination.
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.
This is wicked good!
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.