Q: What pears are best for pear pie?

A: Bartlett, Bosc, and Anjou pears are excellent choices because they hold shape when baked.

Q: Do I need to peel the pears?

A: Yes, peeling ensures a smoother filling texture.

Q: Can I make pear pie ahead of time?

A: Yes, bake it a day ahead and store covered at room temperature or refrigerate.

Q: How do I keep the bottom crust from getting soggy?

A: Sprinkle flour or finely ground nuts under the filling before baking.

Q: Can I freeze pear pie?

A: Yes, freeze unbaked pie (wrapped tightly) for up to 3 months. Bake from frozen, adding extra time.

Torta de pêra rústica temperada com crosta de manteiga escamosa

Rustic Spiced Pear Pie with Flaky Butter Crust

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

55 minutes

Calories

340

Pear pie is a delightful twist on the classic fruit pie, offering a softer, more delicate sweetness than its apple counterpart.

With warm spices like cinnamon, nutmeg, and ginger, this dessert captures the cozy essence of fall and winter while highlighting the natural juiciness of ripe pears. The filling bakes into a luscious, slightly spiced syrup that pairs perfectly with the buttery, flaky crust.

This pie is versatile — it works beautifully as a holiday centrepiece, a comforting Sunday bake, or a make-ahead dessert for gatherings. Pears bring a subtle floral note that makes the pie unique, and their tenderness means they meld into the crust without becoming mushy when baked properly.

Topped with vanilla ice cream or a dollop of whipped cream, pear pie is an elegant yet rustic dessert that deserves a spot alongside apple and pumpkin pies on your seasonal table.

Image of Rustic Spiced Pear Pie with Flaky Butter Crust

Ingredients

1 double pie crust (homemade or store-bought)
6 cups ripe pears, peeled, cored, and sliced
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, cut into small cubes
1 egg (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Directions

Preheat oven to 400°F (200°C).
Roll out bottom crust and fit into a 9-inch pie plate. Trim edges and set aside.
In a large bowl, combine sliced pears, sugar, flour, cornstarch, cinnamon, nutmeg, ginger, lemon juice, and vanilla. Toss until pears are well coated.
Pour pear mixture into pie crust. Dot with butter cubes.
Roll out top crust and place over filling. Seal edges by crimping. Cut small slits for steam to escape.
Brush crust with egg wash and sprinkle with coarse sugar if desired.
Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 35–40 minutes, until crust is golden and filling is bubbly.
Cool for at least 2 hours before slicing to allow filling to set.

Nutrition

Serving Size: 1
per serving: Calories; 340

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 7 grams; 35%
Cholesterol: 45 milligrams; 15%
Sodium: 220 milligrams; 10%
Carbs: 50 grams; 18%
Protein: 4 grams; 8%
Sugar: 27 grams
Fiber: 3 grams; 11%

10 dicas para cozinhar este prato

Use peras maduras, mas firmes – muito moles e elas ficarão moles.
Combine variedades (como Bartlett + Bosc) para obter sabor profundo.
Não pule o amido de milho – ajuda a engrossar o recheio.
Polvilhe um pouco de farinha ou amendoim sob a crosta inferior para evitar que fique encharcado.
Refrigere a massa antes de enrolar para obter uma crosta mais escamosa.
Adicione uma pitada de cardamomo para aquecer ainda mais.
Pincele a crosta com ovo batido para obter um acabamento dourado.
Asse em uma assadeira para coletar as gotas.
Deixe a torta esfriar completamente antes de fatiar para obter melhor textura.
Reaqueça as fatias no forno, não no microondas, para manter a crosta crocante.

Sirva com sugestões

Sorvete de baunilha
Chantilly com um toque de canela
Chuvisco de caramelo
Um acompanhamento de café quente ou chá com especiarias
Como parte de uma mesa de sobremesas festivas com torta de maçã e abóbora

Perguntas frequentes

P: Quais peras são melhores para torta de pêra?
R: As peras Bartlett, Bosc e Anjou são excelentes escolhas porque mantêm a forma quando assadas.

P: Preciso descascar as peras?
R: Sim, o peeling garante uma textura de preenchimento mais lisa.

P: Posso fazer torta de pêra com antecedência?
R: Sim, leve ao forno com um dia de antecedência e guarde coberto em temperatura ambiente ou na geladeira.

P: Como evito que a crosta inferior fique empapada?
R: Polvilhe farinha ou nozes finamente moídas sob o recheio antes de assar.

P: Posso congelar a torta de pêra?
R: Sim, congele a torta não assada (bem embrulhada) por até 3 meses. Asse congelado, acrescentando tempo extra.

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Torta de pêra rústica temperada com crosta de manteiga escamosa

Rustic Spiced Pear Pie with Flaky Butter Crust

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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Rustic Spiced Pear Pie with Flaky Butter Crust

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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