Easy Pear Pie Recipe

I love pears because they pretend to be fancy but are really low-maintenance — like a friend who shows up with a bottle of wine and no expectations. This is an easy pear pie: flaky crust that probably won’t fall apart (unless you overconfidence it), a cinnamon-kissed pear filling that somehow tastes like fall, and yes, it’s faster than crying over a fancy recipe you never finish. Make it because it’s comforting, because pears are underrated, and because you deserve pie that doesn’t require a small culinary degree.

One time my husband tried to help by peeling pears with a vegetable peeler while the kid loudly debated whether the pie should have “extra crunchy” on top (translation: raw pie). He somehow ended up with perfectly peeled pears and a kitchen that looked like a confetti explosion. Me, trying to look calm: “Great job!” Internally: “Yes, thank you for hitting ‘scatter’ on the counter.” We ate the pie, shared crumbs with the dog, and called it a team effort. Also, I learned my husband cannot be trusted with the lattice top unless supervised. Loudly.

Time-Saving Hacks

– Use store-bought pie crust. I said it. No one needs a lecture from Martha today.
– Slice pears with a mandoline or a very steady hand — I use the mandoline when I’m feeling alive.
– Bake on a sheet pan to catch the drips and save a pan (one less thing to regret washing later).

Serving Ideas

– Serve warm with a scoop of vanilla ice cream — because melting ice cream on pie makes you feel like a professional.
– Drizzle with honey or a bit of bourbon glaze if you’re pretending this is a restaurant.
– Serve with wine if the kids drove you nuts today. Full disclosure: sometimes I do both ice cream and wine. Don’t judge.
– Or just eat it straight from the pan. No shame in the comfort-pie-game.

What to Serve It With

A simple green salad, a hunk of sharp cheddar (weirdly delightful), or coffee that tries to act like dessert. Keep things simple: the pie is the star and everything else is background noise.

✔Tips & Mistakes

– Pro tip: Toss sliced pears in a little lemon juice so they don’t brown while you argue over the lattice.
– Don’t do this: Don’t rinse pears under water to “clean them faster.” You’ll end up with soggy fruit and regrets.
– If your crust shrinks: chill it longer next time and stop telling it secrets in the oven.
– Overfill the pie and you’ll have a syrupy bake that’s delicious but messy. Embrace the mess if you must.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer storage, freeze slices wrapped tightly in foil and a zipped bag. Reheat gently so the crust doesn’t rehydrate into sadness.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add chopped nuts for crunch, swap pears for apples if that’s what you have, or stir in a handful of raisins for the people who still think raisins belong in everything.

Easy Pear Pie Recipe

A delicious and easy-to-make pear pie that is perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cups Sugar can be adjusted to taste
• ▢ 3 medium Pears, peeled and sliced use ripe pears for best flavor
• ▢ 1 tablespoon Lemon juice
• ▢ 1 tablespoon Ground cinnamon
• ▢ 1 tablespoon Butter, melted
• ▢ 1 pie crust Pre-made pie crust store-bought or homemade

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a bowl, combine the sliced pears, sugar, lemon juice, and cinnamon. Toss gently to mix.
• Place the pear mixture into the prepared pie crust and drizzle with melted butter.
• Bake in the preheated oven for 45 minutes or until the pears are tender and the crust is golden brown.
• Allow to cool slightly before slicing and serving.

Notes

Serve warm with a scoop of vanilla ice cream for a delightful treat!