clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pure Pear Pie

  • Author: Meagan


I’ve tried a couple of pear pies and so this time I decided to make a ‘plain’ one – it’s the Easy Apple Pie with no spices and less sugar, and pear pie is really good.



Pure Pear Pie

8 regular-sized ripe but still firm Bartlett or Bosc pears, washed, cored and sliced (they don’t need to be peeled)

1/3 c. sugar

1 T. lemon juice

2 T. cornstarch

1 T. butter


Combine the pears, sugar and lemon juice in a large bowl and allow them to sit and macerate for about 15 minutes – pears are usually very juicy.  Give them another good stir and then drain them through a colander (into another bowl), reserving the juice.

Either in the microwave or in a small pot on the stove, simmer the juices with the butter until they are reduced by at least half, toss the pears with the cornstarch, and start getting the pastry ready.

Once the juices are reduced and your first sheet of pastry is lining the pie plate, pour the reduced juices into the pears, give it all a good stir and and then pour the filling into the pie plate.

Cover the pie with the second sheet of pastry, cut a few vents in the top and bake at 450 for 10 minutes and then turn the heat down to 350 for about another 45 minutes.  Usually about half way through cooking, I use a pie ring to cover the edges of the crust so that it doesn’t get too dark.  Yum!

  • Category: Pie, Pastry, Pear


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.