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A slice of pear pie, made with fresh pears, on a brown plate.

Easy Pear Pie with Fresh Pears (Old-Fashioned Flavor Made Simple)

This easy Pear Pie with fresh pears is a simple, Southern-style dessert bursting with warm cinnamon spice and buttery, flaky crust. Made with ripe, juicy pears and pantry staples, it’s the perfect make-ahead pie for holidays, potlucks, or any cozy fall evening. Serve it warm with ice cream or enjoy a chilled slice the next morning for breakfast, no judgment here!
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 3 hours
Course Dessert, Snack
Cuisine American
Servings 8 slices
Calories 343 kcal

Ingredients
  

  • 6 cups peeled and thinly sliced fresh pears, about 6-7 medium-sized pears
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 2 refrigerated or thawed frozen pie crusts

Instructions
 

  • Preheat oven to 425°F.
  • Place one crust in an ungreased 9-inch glass pie plate. Smooth out with your fingers so that it covers the bottom and sides of the dish.
  • Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
  • Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press the edges together to seal. You should have an even double roll of pie crust around the top.
  • To flute the pie crust, use one finger to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie. Alternatively, you can take a fork and press the tines around the entire edge of the pie to seal the crust.
  • Cut several slits in the top crust. Optional: For a shiny crust, brush the dough with an egg wash and sprinkle with coarse sugar before baking. See notes.
  • Bake for 20 minutes. Remove the pie from the oven and place strips of aluminum foil around the edge of the pie crust to prevent it from browning too quickly. Bake for another 20-25 minutes. Cool on a wire rack for at least two hours before serving.

Notes

  • Bake the pie on a rimmed baking sheet to catch drips and make cleanup easy.
  • Let the pie cool completely before slicing for clean wedges and a set filling.
  • Brush the top crust with an egg wash (one egg beaten with a tablespoon of milk) for shine.
  • Sprinkle with coarse, sparkling, or turbinado sugar before baking for that bakery-style golden crunch and a little extra sweetness.
  • Always let your filling bubble before pulling the pie from the oven — that’s how you know it’s perfectly thickened.

Nutrition

Calories: 343kcalCarbohydrates: 59gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 248mgPotassium: 187mgFiber: 5gSugar: 31gVitamin A: 31IUVitamin C: 6mgCalcium: 22mgIron: 1mg
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