Pear Pie

Pear pie doesn’t get nearly the attention apple pie does, but it should. Four cups of sliced pears tossed with flour, apple pie spice, a touch of cinnamon, and brown sugar bake up into a filling that’s softer, more perfumed, and more delicate than apple. The brown sugar adds a caramel warmth that plays beautifully against the gentle sweetness of ripe pears.

The two-temperature baking method is key for a double-crust pie. Starting at a high temperature sets the crust quickly and creates flaky layers, then dropping the heat lets the filling cook through without the edges burning. A milk-and-brown-sugar glaze brushed on the top crust before baking gives it that glossy, golden-brown finish.

Vanilla extract added directly to the filling is an unusual touch for a fruit pie but it works. The vanilla rounds out the pear flavor and adds a warm depth that spice alone can’t achieve.

Kitchen Tips

• Use ripe but firm pears. Overripe pears break down into mush during baking and release too much liquid, making the bottom crust soggy.
• Toss the pear slices with the flour mixture thoroughly. The flour absorbs juice from the fruit during baking and thickens the filling.
• Watch the edges of the crust closely. If they’re browning too fast during the high-heat phase, tent with foil.
• Let the pie cool for at least 30 minutes before slicing. The filling needs time to set or it runs everywhere.

Variations

• Add a handful of dried cranberries to the filling for tart contrast.
• Replace the apple pie spice with cardamom and ginger for a Scandinavian-inspired flavor.
• Use a crumb topping instead of the second crust for a pear crumble pie.