Recipes

Fresh Pear Pie

GARNISH & GLAZE

Prep Time

50 Min

Cook Time

55 Min

Serves

10

Ingredients

Homemade Pie Crust

Pear Filling

  • 7 cups bartlett pears, peeled, cored, and sliced 1/2 inch thick

  • 1 tbs lemon juice

  • 1/2 cup sugar

  • 1/4 cup all-purpose flour

  • 2 tsp cinnamon

  • 1 tsp cardamom

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/8 tsp ground cloves

  • 1/8 tsp white pepper

  • salted caramel sauce

  • 1 large egg + 1 tablespoon water

  • turbinado sugar, optional

  • Tillamook Old-Fashioned Vanilla Ice Cream (to top it all off)

Tools

  • 9 inch pie dish

  • rolling pin

  • pastry blender (optional)

Directions

Make the Pie Crust

  • In a medium size mixing bowl, mix the flour and salt together. Place bowl in the freezer for 20 minutes.

  • Cut in the butter and shortening into the flour using a pastry cutter or two forks until it forms coarse pea size crumbs. (It's okay to have some larger than that.)

  • Sprinkle one tablespoon of the ice cold water at a time, giving it a gentle stir between each addition. Stop adding water once the dough starts to come together. Use your hands to press it all together.

  • Divide dough in two, shape each into a disc and then wrap each in plastic wrap. Chill for at least 1 hour or up to 2 days.

Make the Filling

  • Peel, core, and slice or dice the pears. They should be equal thickness of about 1/2 inch thick.

  • Place pears in a large mixing bowl. Add the lemon juice, sugar, flour, and spices. Gently mix together and place in the fridge for 30 minutes.

Assemble & Bake the Pie

  • Position oven rack in the lower third of the oven and preheat to 425 degrees F.

  • Roll out the dough on a lightly floured surface until 12-inches in diameter. Transfer to a 9-inch pie dish.

  • Remove pears from the mixing bowl and arrange in the pie dish so that there are as few gaps as possible. Discard the juices at the bottom of the bowl.

  • Roll out the second round of dough to 12-inches in diameter. Place on top of the pear filled pie dish and make 5 slits with a knife. OR make a lattice top by cutting the dough into 3/4 inch thick strips and weave them together on top of the pie.

  • Cut off excess dough 1 inch from the edge of the pie plate. Pinch the top dough with the bottom and then flute the edges.

  • Whisk together the egg and water and brush over the dough. Sprinkle with the turbinado sugar.

  • Bake at 425 for 25 minutes, lower temperature to 375 and bake an additional 20-30 minutes until golden. (Drape foil over the top or add a pie shield if top begins to brown too much.)

  • Cool on a wire rack. Let rest 2-4 hours for filling to set up.

  • Serve with a scoop of Tillamook Old-Fashioned Vanilla Ice Cream and enjoy!