Thank you Tillamook for sponsoring this post. Visit your local Publix to buy Tillamook Ice Cream today!
Pear Pie has a classic flaky buttery crust and is seasoned with warm chai spices making it the perfect holiday pie. Serve it at your next gathering topped with salted caramel and a scoop of vanilla ice cream for an unforgettable dessert.
It’s pie season and this Pear Pie is one that you don’t want to miss. Fruit pies are the absolute best, especially when served à la mode with Tillamook Old Fashioned Vanilla Ice Cream.
Pear Pie
If you’re hunting for something new and amazing to wow your guests this holiday season, look no further than this Pear Pie with creamy Tillamook Old Fashioned Vanilla Ice Cream. It is sure to make your holiday merry!
How to make Pear Pie:
- Make the Pie Crust
- This is my favorite pie crust recipe! It’s flaky, buttery, and easy to work with.
- 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 the Pie
- 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
- 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.
What kind of pears are best for pie?
Both Anjou and Bartlett pears work well in pies. They have a sweet mild flavor and hold their shape when cooked.
What size to cut the pears?
After peeling and coring, cut into 1/2 inch slices or chunks. Pears are already pretty soft so if you cut them too thin they could get too soft and become mushy.
How to bake pie perfectly:
The secret to baking a pie with the perfect bottom and top crust is to place the rack in the lower third of the oven and place a pizza or baking stone on the rack when the oven is cold. Allow the stone to heat up with the oven.
Cooking your pie this way will ensure that the bottom crust doesn’t get soggy and that it is done at the same time as the top crust.
How to keep the pie crust from burning?
If you notice the pie is starting to brown too much, lay a piece of foil over the top. If only the edges are browning too much, use a pie shield to cover just the edges. If you don’t have a shield, you can make a ring with foil.
How to store the pie?
Let the pie cool completely at room temperature. Cover it loosely with plastic wrap and store in the fridge for up to 3 days.
While most baked goods stale in the fridge, pie actually maintains its flaky texture due to the crust’s high fat/low moisture content.
How to serve Pear Pie:
This pie should be served at room temperature or warmed in a 350-degree preheated oven for 15-20 minutes.
This pie is delicious on its own but drizzle on some salted caramel and add a scoop of Tillamook Old Fashioned Vanilla Ice Cream to take it to the next level! This premium ice cream tastes amazing with the flaky crust, sweet pears, and those warm chai spices.
Where to Buy Tillamook Ice Cream?
My husband introduced me to Tillamook when we were in college in Utah but then we lived in the Midwest for 4 years without our favorite ice cream. It wasn’t until almost a year after moving to Virginia that I thought to look up to see if it had made its way east (this momma with a newborn needed it!) and I discovered Tillamook’s ultra-smooth and creamy ice cream was sold just 5 minutes from my home! Eureka!
Tillamook ice cream is seriously the most creamy dreamy ice cream. Once you try it, there’s no going back to whatever icy thing you were eating before. I’m not lying when I say I eat it almost every single night.
Check here to see if Tillamook is sold at your local Publix or another store near you!
LOOKING FOR MORE HOLIDAY DESSERTS? CHECK OUT THESE:
- Try my Dutch Apple Pie or Blueberry Pie.
- Mini Caramel Pecan Pumpkin Cheesecake Trifles are adorable and so yummy. You’ll definitely want a second helping.
- Easy Chocolate Mousse is sure to wow your guests! Ultra rich and creamy and 100% made in advance.
- Chocolate Chunk Pumpkin Cake is for all the chocolate and pumpkin lovers out there. This one is a keeper!
- Caramel Apple Cheesecake Bars are made up of four amazing layers- shortbread crust, smooth cheesecake, cinnamon apples, and a crumb topping. Irresistible!
Fresh Pear Pie
Ingredients
- 1 recipe homemade pie crust
- 7 cups bartlett pears, peeled, cored, and sliced 1/2 inch thick
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon white pepper
- salted caramel sauce
- 1 large egg + 1 tablespoon water
- turbinado sugar, optional
Instructions
- Position oven rack in the lower third of the oven and preheat to 425 degrees F.
- 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.
- 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. (Discard remaining) Sprinkle with the turbinado sugar.
- Place pie on a baking sheet (in case filling spills out) and bake for 25 minutes, lower temperature to 375 degrees F 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.
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