Pear Pie: A Delicious Twist on a Classic Dessert 🍐🥧
This Pear Pie combines the delicate sweetness of ripe Bosc pears with warm spices and a buttery crumble topping, all nestled in a flaky pastry crust. Perfect for any occasion, it pairs beautifully with vanilla ice cream and a drizzle of caramel sauce. Let’s bake this irresistible dessert together!
🍴 Ingredients
Crust
- Single-crust pie pastry (homemade or store-bought)
Filling
- 1 1/2 lb. firm-ripe Bosc pears (about 3 medium), peeled and sliced 1/2 inch thick (4 cups)
- 1/2 cup granulated sugar
- 1 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- 1/2 tsp ground ginger
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 Tbsp unsalted butter, cubed
Crumble Topping
- 3/4 cup (about 3 1/4 ounces) all-purpose flour
- 3 Tbsp light brown sugar
- 1/8 tsp ground nutmeg
- 3 Tbsp unsalted butter, cubed and softened
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
Optional Toppings
- Vanilla ice cream
- Caramel sauce
🥄 Directions
1️⃣ Prepare the Crust
- Preheat oven to 425°F. Roll the pastry into a 13-inch circle on a lightly floured surface.
- Fit the pastry into a 9-inch pie plate, trimming and crimping edges as desired. Prick the bottom lightly with a fork. Refrigerate for 20 minutes.
2️⃣ Par-Bake the Crust
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until the bottom is golden. Cool slightly on a wire rack. Reduce oven temperature to 350°F.
3️⃣ Make the Pear Filling
- In a large bowl, combine pears, granulated sugar, lemon zest, lemon juice, ginger, vanilla, 1/4 cup flour, 3/4 tsp cinnamon, and 1/4 tsp salt. Mix until evenly coated.
4️⃣ Assemble the Pie
- Spoon the pear mixture into the cooled crust. Dot the top with 1 Tbsp butter.
5️⃣ Prepare the Crumble Topping
- In a medium bowl, mix brown sugar, nutmeg, remaining 1/2 cup flour, 3 Tbsp butter, 1/4 tsp cinnamon, and 1/4 tsp salt. Use your hands to form the mixture into clumps.
6️⃣ Add Crumble Topping and Bake
- Sprinkle the crumble evenly over the pear filling. Bake at 350°F on the lowest rack for 1 hour, or until the topping is golden brown and the filling bubbles. Cover the edges of the crust halfway through with foil to prevent overbrowning.
7️⃣ Cool and Serve
- Cool the pie on a wire rack for 2 hours. Serve at room temperature with vanilla ice cream and a drizzle of caramel sauce.
💡 Pro Tips
- Perfect Slicing: Use firm Bosc pears for slices that hold their shape during baking.
- Even Crust Browning: Shield the edges with aluminum foil halfway through baking to avoid overbrowning.
- Customize the Topping: Add chopped nuts like pecans or walnuts to the crumble for extra crunch.
FAQs
1. Can I use other types of pears?
Yes! Bartlett or Anjou pears work well, but ensure they are firm and not overly ripe.
2. Can I make the pie ahead of time?
Absolutely! Bake the pie a day in advance and store it covered in the refrigerator. Bring to room temperature before serving.
3. Can I freeze the pie?
Yes, you can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator and reheat at 350°F for 15–20 minutes.
Common Mistakes and Solutions
Mistake 1: Runny Filling
- Solution: Use the right amount of flour to thicken the juices, and allow the pie to cool completely before slicing.
Mistake 2: Soggy Bottom Crust
- Solution: Par-bake the crust to ensure it stays crisp.
Mistake 3: Overly Sweet Pie
- Solution: Adjust sugar to taste, especially if using very sweet pears.
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