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.

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:

• My Pie Crust Recipe || Basic Recipe
• Mini Vegetable Pie
• Strawberry Cream Pudding || A Quick Pudding
• Banana Almond Milk Shake
• Garlic knots
• How to make Cheese stuffed pizza

Finally, I would like you to visit a few more such post of my blog like

• My Pie Crust Recipe || Basic Recipe
• Mini Vegetable Pie
• Green chutney raita ( coriander and mint curd dip)
• Homemade Basic Pizza Base Recipe
• How to make Cheese stuffed pizza

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