This is absolutely the best homemade pear pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced pear pie filling. Use a good quality fully ripe pear for the best flavour, and bake until the top is golden and the filling is bubbly!
I started making pear pie when we were posted at Srinagar. Srinagar is a paradise on earth with beautiful valleys snow-clad mountains, mesmerizing beauty, plenty of fruit trees loaded with juicy fruits. Cherries, apples, walnuts, almonds and pear or babugosha ( An Indian Pear). In my house, we used to have five pear trees loaded with juicy pears. We loved to eat it raw, baked and cooked as well during these times I had tried many fruit savoury’s and puddings Pear pie is also one of them.
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Tips for Using Pears in the Kitchen
Popular cooking methods include poaching (in wine, syrup, fruit juice, water) and baking. Pears shine in baked goods like tarts, pies, and cakes, as well as in jams, preserves, and chutneys. And because they are related to apples, it’s generally understood that if a recipe calls for apples, pears can be substituted. Spices like cinnamon, nutmeg, and ginger complement the fruit inedible recipes.
What is the best pear to use in pies?
All ripe pears can be enjoyed raw, either eaten out-of-hand or sliced into salads. For baking Anjou pear is considered to be best because they are A firm, mild-flavoured pear that is perfectly juicy. However, I like to use Indian pear/ babugosha as they are very juicy and sweet.
How many pears are in 6 cups?
Typically, 1 medium pear yields 1-1/3 cups sliced. For 6 cups of sliced pear, you will need about 5 medium pear.
How do you keep the bottom of a pie from getting soggy?
To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking pan in the oven while preheating and then bake your pie on the pan. Or just heat your pie from the bottom with only the bottom heater on for about 4-5 min.
What’s so great about pear pie?
Pears have this incredible buttery, silky texture that contrasts beautifully with a crispy and flaky pie crust. After the pear pie bakes and cools down, the pears settle into a tender-crisp texture. They’re soft but not mush. In Fact, they have a little bit- especially if you slice them on the thick side.
How do I keep my pie filling from being watery?
To prevent your pie from getting watery, make sure to have your pie ready before mixing the filling. The longer the filling sits before baking, the more moisture it will release.
To make pear pie, start with the crust. If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator. The dough recipe I’m recommending for this pear pie uses butter and is especially delicious, flaky, and easy to make.
HOW TO MAKE THE PEAR PIE:
Peel, core, and cut the pear, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning. Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts.
Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick.
Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan.
Roll out the second pie dough disk. If you want to make a lattice pie,
- Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It’s easier to work with the dough if it is chilled, so if the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.
- Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.
- Fill your pie shell with the pie filling. Layout 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.
- Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
Finally, I would like to suggest you few more such recipes from my blog:
How To Make Pear PieCourse: Dessert, puddingCuisine: FrenchDifficulty: Medium
This is absolutely the best homemade pear pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced pear pie filling.
6 cups 1/2-inch chunks of peeled pears (about 5 pears)
1/2 cup (100g) granulated sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 Tablespoon (15ml) lemon juice*
milk wash: 1 Tablespoon (15ml) milk
optional: coarse sugar for sprinkling on crust
- The crust: Prepare my pie crust recipe through step 4.
- Make the filling: Stir the pears, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Set filling in the refrigerator as the oven preheats.
- Preheat oven to (200°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it).
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut ten 1-inch strips. (I cut four of the strips in half, as you can see above.) Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another to create the look in the pictures pie, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
- Lightly brush the top of the pie crust with the milk wash mixture and sprinkle with coarse sugar, if desired.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Before serving, you can drizzle caramel or chocolate syrup on top of the pie or on each slice. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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