This pear pie is unique. People who have tried this pie have loved it so much; even those who dislike pies love this one. So you cannot go wrong on making this dish, especially for those picky eaters.


Recipe Summary

45 mins
1 hr
45 mins
2 hrs 30 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pie Crust:
Egg Wash:


Instructions Checklist
  • Mix flour and salt together in a food processor. Add cold butter and vegetable shortening; process until mixture resembles coarse crumbs. Mix in water 1 tablespoon at a time until a thick and sticky dough forms. Continue processing until dough forms a firm ball, about 15 minutes.

  • Place dough in a bowl. Cover with a wet towel and refrigerate for at least 30 minutes.

  • Combine pears, white sugar, brown sugar, lemon zest, cinnamon, and salt in a large bowl. Mix until thoroughly combined, about 10 minutes. Add 3 tablespoons flour and continue mixing until filling is thick and glossy.

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a pie plate with cooking spray.

  • Turn dough out onto a lightly floured work surface. Knead dough about 4 times. Separate into 2 even pieces. Flatten 1 piece for the bottom crust. Place in the pie dish with excess dough hanging over the sides. Sprinkle 1 tablespoon flour over the crust. Add pear mixture to just below the rim of the pie plate.

  • Roll out second piece of dough and cut into thin strips. Lay 1/2 of the strips vertically over the pie. Place remaining strips horizontally on top. Fold overhanging dough over the edges of the strips to cover them. Press to seal with your fingers. Use the back of a fork to crimp the edge.

  • Bake in the preheated oven for 15 minutes. Whisk egg and water together in a small bowl. Brush over the pie. Continue baking until top and edges are golden brown, about 45 minutes. Cool on a wire rack for 15 to 20 minutes before slicing.

Cook's Notes:

It has taken me 3 years to perfect this recipe with tweaking it and trying different kinds of pears. The Bosc pears are the best for this pie, as they do not become grainy when cooked and do not create a lot of juices. Any pear will work but your pie could become very juicy, so add a little extra flour to absorb the juices from the pears and sugar.

I recommend using a dough mixer. Otherwise, you will need to knead the dough by hand for 15 minutes.

Substitute 1/2 lemon, juiced, for the lemon zest, if preferred.

Nutrition Facts

428 calories; protein 4.1g; carbohydrates 63.1g; fat 19g; cholesterol 53.8mg; sodium 197.7mg. Full Nutrition