Fresh Pear Pie

Pear pies are underrated, possibly because everyone defaults to apple. But pears bake into something soft, almost custard-like, when they’re properly ripe. The flesh breaks down more than apples and creates a juicier, more delicate filling that almost spoons onto the plate.

Mace is the spice that earns this pie its quiet sophistication. Mace is the outer covering of the nutmeg seed and tastes similar but more floral, more lemon-edged. A half-teaspoon perfumes the whole pie without screaming holiday-baking. If you don’t have mace, nutmeg works as a substitute, but mace is what makes this distinctive.

The streusel topping replaces the traditional second crust. Flour, butter, and brown sugar crumbled together bake into a sandy, golden crown that absorbs some of the pear juices as it bakes. Less effort than rolling a top crust, more flavor than a plain lattice.

Use ripe but firm pears. Bartlett, Bosc, and Anjou all work; just make sure they yield slightly to gentle pressure at the neck. Rock-hard pears stay crunchy in the bake; mushy pears turn to applesauce.

Pro Tips

• Toss the pears gently with the sugar-flour-mace mixture. Aggressive stirring breaks the slices and you lose textural definition in the finished pie.
• Place the pie on a baking sheet lined with parchment. Pear juice bubbles up and over the edges during baking, and you’ll spare your oven floor.
• Let the pie cool at least 2 hours before slicing. Warm pear pie slumps onto the plate; cooled pie holds clean wedges.

Variations

• Add 1 cup of fresh cranberries to the pear mixture for a tart-sweet seasonal twist.
• Stir 1 tablespoon of crystallized ginger, finely chopped, into the streusel for warm spicy notes.
• Add ¼ cup of chopped pecans to the streusel for nutty crunch.