By Becky Hardin
Updated Jul 23, 2025
This spiced Pear Pie recipe swaps out apples for fresh pears, but gives you the same cozy and warm fall flavor. I’ve taken juicy pears and coated them in brown sugar and cinnamon, then baked them in a flaky pie crust for a dessert that’s sure to satisfy!
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Easy Pear Pie Recipe
If you’re looking for a fresh twist on classic apple pie , let me introduce you to one of my favorite fall desserts—this easy pear pie recipe. It has all the warm, cozy flavors I love in apple pie—like cinnamon, brown sugar, and a buttery, flaky crust—but swaps in sweet, juicy pears for a fun and delicious change. The pears add a slightly more delicate flavor and a bit of elegance that makes this pie feel extra special. Every time I make it, people are surprised by how much they love the swap—and honestly, so am I!
Tips for Beginners
- While it’s not technically necessary to peel pears before baking them, I like to peel mine, as the skin doesn’t soften up as easily as with apples.
- The best pears for baking are ripe Bartlett or Anjou pears. Bosc will also work, but avoid Comice pears, as they can turn mushy.
- I used flour to thicken the filling, but you could also use cornstarch if you prefer.
- To keep this pie from turning soggy, use enough flour to soak up excess moisture from the pears. You can also brush the bottom crust with beaten egg white to create a moisture barrier.
Ingredients1x2x3x
- ▢ 10 medium ripe pears 565 grams, peeled and sliced (about 5 cups)
- ▢ ½ cup brown sugar 107 grams
- ▢ 2 tbsp all-purpose flour 15 grams
- ▢ 1 tbsp lemon juice 14 grams (from ½ lemon)
- ▢ 1 tsp ground cinnamon 3 grams
- ▢ ¼ tsp ground nutmeg
- ▢ ¼ tsp kosher salt
- ▢ 2 9-inch refrigerated pie crusts 425 grams (1 package)
- ▢ 1 tbsp unsalted butter 14 grams, chopped
- ▢ 1 large egg 50 grams
Instructions
- Preheat oven to 450°F.
- Toss the pears with the brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. 10 medium ripe pears, ½ cup brown sugar, 2 tbsp all-purpose flour, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp kosher salt
- Line a 9-inch pie pan with one crust, cutting away any excess dough from the edges. 2 9-inch refrigerated pie crusts
- Transfer the pears to the pie crust.
- Arrange the small pieces of butter over the pears. 1 tbsp unsalted butter
- Cover the pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
- Beat the egg and a splash of water in a small dish. Brush the egg wash over the crust. 1 large egg
- Cut a few slits in the top crust for venting.
- Bake for 10 minutes and then reduce the oven temperature to 350°F.
- Bake for another 30-35 minutes. Check the pie halfway through and cover with aluminum foil if the crust is becoming too browned.
Equipment
- Kitchen Scale (optional)
- Pie Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pear Pie Step by Step
Gather your ingredients and preheat your oven to 450°F.
Toss the pears: Toss the 5 cups of peeled and sliced pears with ½ cup of brown sugar, 2 tbsp all-purpose flour, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp of kosher salt.
Fill the pie: Line a 9-inch pie pan with a 9-inch refrigerated pie crust, cutting away any excess dough from the edges. Transfer the pears to the pie crust. Arrange 1 tbsp of small pieces of unsalted butter over the pears.
Top the Pie: Cover the pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
Brush and bake: Beat 1 large egg and a splash of water in a small dish. Brush the egg wash over the crust. Cut a few slits in the top crust for venting. Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F. Bake for another 30-35 minutes. Check the pie halfway through and cover with aluminum foil if the crust is becoming too browned.
Serve: Serve warm with your favorite ice cream, optional.
Variations on Pear Pie
There are many ways you can jazz up this simple yet delicious pear pie.
- Try adding fresh or ground ginger for a zesty and slightly spicy flavor, or some bourbon for a rich kick.
- For a nutty pie, fold in slivered almonds or chopped walnuts.
- Add a pop of tartness by mixing in fresh or dried blueberries or cranberries.
- Make the pie sweeter by drizzling caramel sauce over the filling.
- If you’re feeling really adventurous, try adding chopped fresh rosemary to the filling for a balance of sweet and savory.
How to Store
Store leftover pear pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently warmed in the microwave.
Freeze pear pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this spiced pear pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try pumpkin spice whipped cream !). For a sweet-and-savory take, melt a slice of cheddar cheese on top.
more fruit pies to enjoy
Easy Key Lime Pie Recipe
Blueberry Pie
Easy Banana Cream Pie Recipe
Homemade Cherry Pie Recipe
Pear Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 10 medium ripe pears 565 grams, peeled and sliced (about 5 cups)
- ½ cup brown sugar 107 grams
- 2 tbsp all-purpose flour 15 grams
- 1 tbsp lemon juice 14 grams (from ½ lemon)
- 1 tsp ground cinnamon 3 grams
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 2 9-inch refrigerated pie crusts 425 grams (1 package)
- 1 tbsp unsalted butter 14 grams, chopped
- 1 large egg 50 grams
Instructions
- Preheat oven to 450°F.
- Toss the pears with the brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. 10 medium ripe pears, ½ cup brown sugar, 2 tbsp all-purpose flour, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp kosher salt
- Line a 9-inch pie pan with one crust, cutting away any excess dough from the edges. 2 9-inch refrigerated pie crusts
- Transfer the pears to the pie crust.
- Arrange the small pieces of butter over the pears. 1 tbsp unsalted butter
- Cover the pie with the second crust, trimming the excess dough, and pinching the edges of the 2 crusts together.
- Beat the egg and a splash of water in a small dish. Brush the egg wash over the crust. 1 large egg
- Cut a few slits in the top crust for venting.
- Bake for 10 minutes and then reduce the oven temperature to 350°F.
- Bake for another 30-35 minutes. Check the pie halfway through and cover with aluminum foil if the crust is becoming too browned.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
