Pear Pie

Total Time Prep: 40 min. + chilling Bake: 45 min. + cooling
Yield 8 servings
Test Kitchen Approved
Cut through the crust of this easy pear pie, and you’ll release a satisfying wisp of cinnamon that confirms the arrival of fall. Inside are sweet, caramelized pears. This pie is perfect with a spoonful of ice cream.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6 tablespoons cold water
  • FILLING:
  • 5 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice
  • 1/3 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

  1. In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half, and shape each half into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat.
  3. On a lightly floured surface, roll half the dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter.
  4. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts

1 slice: 438 calories, 21g fat (6g saturated fat), 8mg cholesterol, 317mg sodium, 58g carbohydrate (25g sugars, 4g fiber), 4g protein.

I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Recipe Creator

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