Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

This pie will close a meal gently with fond recollections of great-aunts and grandmothers.

Ingredients Nutrition


  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
  2. In a bowl, combine pear slices and next 3 ingredients; toss gently.
  3. In another bowl, combine 1/4 cup flour, 1/4 cup sugar, cornstarch, and next 3 ingredients, stirring until blended.
  4. Drain pear slices, reserving liquid.
  5. Arrange one-third of pear slices in piecrust, and sprinkle with one-third of flour mixture.
  6. Repeat layers twice, and drizzle with reserved pear liquid.
  7. Combine remaining 1/2 cup flour and remaining 1/2 cup sugar; cut in 1/4 cup butter with a pastry blender until crumbly.
  8. Stir in pecans; sprinkle over pie.
  9. Bake at 450* for 10 minutes; reduce temperature to 350*, and bake 45 more minutes or until golden.
  10. Cool pie on a wire rack.
  11. Yield: 1 9-inch pie.


Most Helpful

Great pie! So creamy and lush tasting. We all would highly recommend this pie. Thanks for posting this recipe.

gwynn October 18, 2009

This was my first pear pie and the whole family loved it. I did omit the nuts and add an additional pear and it was perfect! Thanks for posting a great recipe.

capless May 23, 2006

This is the best pear pie I've ever had. It was a little more time consuming than usual because the pear slices were marinated and drained, and because dry ingredients were mixed separately and layers with the pears. But it was worth the effort. Instead of crimping the edges of my pie crust I folded them back up over the top edges of the pie. When it was cool it slipped easily onto my dome-covered cake plate where it looked so gourmet and appetizing.

Linda Palmer November 01, 2003

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