Pear Pie

8 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (1)
Pear Pie is a Cajun’s all-time favorite, featuring tender sliced pears topped with a buttery cinnamon-spiced crumble crust. The combination of fresh pears, warm spices like cinnamon and ginger, and that golden brown crumb topping makes this a beloved dessert across Louisiana.

Ingredients

8 servings
  • First Mixture
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1 tbsp cornstarch
  • 1 1/2 tbsp lemon juice
  • Topping Mixture
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp mace or nutmeg
  • 1/2 cup flour or 1/4 c flour and 1/4 c graham cracker crumbs
  • 1/4 cup butter
  • Other Ingredients
  • 6 or 7 average pears
  • 1 unbaked pie crust - 9 inch

Step-by-Step Instructions

  1. Preheat oven to 375°F. If desired, brush egg white on the unbaked pie shell before filling (helps prevent a soggy bottom).
  2. Peel and thinly slice the pears and place in the uncooked pie shell.
  3. In a bowl, mix the sugar, salt, cornstarch, and lemon juice from the first mixture and pour over the pears in the pie shell.
  4. For the topping, if using graham crackers crumbs, place 3 crackers in a Ziploc bag and pulverize to meal with a rolling pin. In a bowl, combine the granulated sugar, brown sugar, cinnamon, ginger, mace (or nutmeg), and flour (or flour and graham cracker crumbs mixture). Cut in the butter and mix with your hands until the mixture resembles coarse crumbs.
  5. Pat the topping mixture evenly on top of the pie to form a crumb crust.
  6. Bake at 375°F for 15 minutes. Reduce heat to 350°F and bake for 45 more minutes or until golden brown and juice bubbles through the top.
  7. Let cool slightly before serving. Serve alone or with vanilla ice cream or top with whipped cream.

Common Problems and Solutions

Q: Why is my pie crust soggy on the bottom?

A: Brushing the unbaked crust with egg white before adding the filling creates a barrier that helps prevent sogginess. Also, make sure your oven is fully preheated and consider placing the pie on the lower oven rack for the first 15 minutes.

Q: Can I use canned pears instead of fresh?

A: Fresh pears work best for texture and flavor. If you must use canned, drain them very well and pat dry, then reduce the sugar slightly since canned pears are packed in syrup. The pie may be softer and less flavorful.

Q: How do I know when the pears are done?

A: The juice should be bubbling through the crumb topping and the top should be golden brown. If you insert a knife through the topping, the pears should be tender. If the topping is browning too quickly, tent loosely with foil.

Tips and Techniques

Use slightly firm, ripe pears rather than overly soft ones—they’ll hold their shape better during baking. Bartlett or Bosc pears work particularly well. The graham cracker option in the topping adds a subtle sweetness and helps create an extra-crispy crust.

Ingredient Substitutions

  • mace: nutmeg or allspice
  • fresh pears: apples
  • graham cracker crumbs: all flour or crushed vanilla wafers

Equipment Needed

  • 9-inch pie pan
  • Rolling pin (if making graham cracker crumbs)
  • Mixing bowls
  • Pastry blender or fork (for cutting in butter)