Pear Butterscotch Pie

"This is by Melissa Roberts from Gourmet September 2009. This makes a very yummy pie and is a nice change from apple."
photo by katew photo by katew
photo by katew
photo by Queen Dana photo by Queen Dana
photo by Queen Dana photo by Queen Dana
Ready In:
1 pie




  • Put a baking sheet on middle rack of oven and preheat oven to 425°F.
  • Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
  • Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
  • Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
  • Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
  • Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Questions & Replies

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  1. I used Bartlett pears for this pie but didn't peel them, as we appreciate all the extra vitamins that the skin includes! Other than that, though, I followed the recipe right on down, & had one of the best tasting pies I've made in quite some time! Definitely a pie I'll make again! Thanks for posting the recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]
  2. I cannot give stars as I only made the filling of pie and exchanged apples for pears but it was great and I followed ingredients for filling and can tell you it works out well - great with custard, would be fab in a pie and subbing the fruit caused no problems.


I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
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