Kelly’s Country-style Fresh Pear Pie
photo by Wildflour
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 118.29 ml light brown sugar or 118.29 ml dark brown sugar
- 59.16 ml cornstarch
- 1.23 ml salt
- 1.23 ml ground ginger
- 2.46 ml nutmeg
- 3.69 ml cinnamon
- 2.46 ml vanilla
- 29.58 ml lemon juice
- 1182.95 ml ripe bosc pears, cored, peeled and thinly sliced (8 pears)
- 44.37 ml unsalted butter, cut up
- cinnamon or cinnamon sugar
- 2 (18 inch) deep dish pie shells
directions
- In large bowl, whisk/mix first 6 ingredients. In medium bowl, slice cored, peeled pears into lemon juice, tossing as you go to prevent browning.
- Stir pears into dry mixture well. Stir in vanilla.
- Pour into unbaked 9” deepdish pie shell. Dot top with butter.
- Cover with lattice top, or top of your choice. Tuck top edge under bottom edge, pinch/flute edge all the way around well to seal.
- Brush top with a little water very lightly, sprinkle top with cinnamon/sugar.
- Bake in 425º oven for 15 minutes. Reduce heat to 350º, bake 45-50 minutes longer. Watch for any excessive browning on edges, may need to cover them lightly with foil. Serve warm with Butter Pecan ice cream if desired!
- Makes a large pie, serves 6-8.
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Reviews
-
Our 7 year old granddaughter made this!! We didn't have enough pears so it came out flat but very tasteful! Loved the smell of cinnamon, ginger and nutmeg as it was baking. I chose this recipe because it offered more ingredients. Too a long time to bake maybe because our pears were not ripened? "Papa" loved his pie!
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !