Pear Pie

Ingredients

• 70 g (½ cup)dry-roasted almonds
• 19 g (1½ tbsp)granulated sugar
• 188 g (1½ cups)unbleached plain flour
• 1 tspsalt
• 113 g (1 stick), cut into 1.3 cm chunksbutter
• 21 g (1½ tbsp)vegetable shortening
• 60 ml (4 tbsp), plus 1–2 tsp if neededcold water
• 1 tbspfresh lemon juice
• Zest of 1 large lemonlemon zest
• 1.65 litres (7 cups; about 6 large), peeled, cored and cut into 6 mm slicesripe Bartlett pears
• 67 g (⅓ cup)granulated sugar
• ¼ tspground cinnamon
• ¼ tspground nutmeg
• ¼ tspsalt
• 3 tbspquick-cooking tapioca
• 2 tbspcornflour
• 60 ml (¼ cup)sorghum syrup
• 2 tsppure vanilla extract
• 2 tbsppear brandy
• 2 tbspbutter
• 156 g (1¼ cups)plain flour
• 50 g (¼ cup)granulated sugar
• 55 g (¼ cup)dark brown sugar
• ½ tspsalt
• ½ tspground cinnamon
• ¼ tspground nutmeg
• 85 g (6 tbsp), meltedbutter

Instructions

1. 1

   Grind the almonds

   Put the almonds and sugar in a food processor and pulse until finely ground but not quite flour-like.

2. 2

   Mix the pastry

   Add the flour and salt and pulse briefly to combine. Add the butter and shortening, then pulse a few times until the mixture looks like coarse crumbs.

3. 3

   Bring dough together

   Tip the mixture into a medium bowl and sprinkle over the 60 ml cold water. Gently toss and squeeze it with your hands until the dry ingredients are moistened and the dough holds together; do not knead. Add another 1–2 teaspoons of cold water if needed.

4. 4

   Chill the dough

   Put the dough in a zip-lock bag or wrap it in cling film and refrigerate for 30 minutes. It can be chilled for up to 1 week; if it becomes very cold and difficult to roll, leave it at room temperature for 30–45 minutes first.

5. 5

   Line the pie plate

   Roll the dough into a 30 cm circle between two sheets of waxed paper. Carefully peel away the top sheet, then turn the lower sheet and dough into a pie plate.

6. 6

   Part-bake the shell

   Partially bake the pie shell according to the referenced instructions.

7. 7

   Heat the oven

   Preheat the oven to 200°C.

8. 8

   Cook the pear filling

   Put the lemon juice and zest in a medium, heavy-based saucepan. Add the sliced pears and toss to coat. Sprinkle over the sugar, cinnamon, nutmeg, salt, tapioca and cornflour, then toss gently. Pour in the sorghum syrup and cook over medium heat, stirring constantly but gently, until the mixture thickens and boils.

9. 9

   Fill and bake

   Take the pan off the heat and stir in the vanilla and pear brandy. Pour the filling into the part-baked shell and dot the top with the 2 tablespoons of butter. Set the pie on a baking sheet to catch drips and bake uncovered for 35 minutes. Make the crumb topping while it bakes.

10. 10

    Make the topping

    In a medium bowl, stir together all the topping ingredients except the melted butter. Add the melted butter and mix with your hands just until the dry ingredients are moistened. Cover until ready to use.

11. 11

    Add the crumbs

    After the pie has baked for 35 minutes, take it out of the oven and cover the pear filling with the crumb mixture, squeezing it as you add it to form some larger chunks.

12. 12

    Finish baking

    Return the pie to the oven and bake for another 35 minutes, until the topping is golden brown and the filling is bubbling slightly.

13. 13

    Cool the pie

    Remove the pie from the oven and leave it to cool completely on a wire rack.

What is pear pie?

Pear pie is a fruit pie made with sliced pears baked inside a pastry shell. This version combines ripe Bartlett pears with lemon, warm spices, sorghum syrup and pear brandy, then finishes the pie with a crumb topping.

Fruit pies have many regional traditions, so this recipe is best understood through its ingredients rather than a single origin story. The almond pastry gives the base a nutty note, while the separately cooked filling helps the pears and thickener come together before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 7g protein, 90g carbs, 28g fat.

The pears, flour and sugars provide most of the carbohydrates, while butter, shortening and almonds account for much of the fat. The small amount of protein comes mainly from the flour and almonds. Serve a slice with fresh fruit, or keep the accompanying cream to a small spoonful, to balance the rich pastry and topping.

The almond pastry

Almonds: Pulse them with the sugar until very finely ground, stopping before they become a paste. This gives the crust a subtle toasted flavour and a little texture.

Cold fats and water: The butter and shortening are pulsed into the flour until coarse, then the cold water is worked in gently. Handle the dough only enough to make it hold together, so it is not tough.

Cooking the filling first

Pears: Bartlett pears bring a soft, juicy fruit flavour. Slice them evenly so they cook at a similar pace, and toss them gently to avoid breaking them up.

Thickener: Tapioca and cornflour are mixed with the fruit before the filling is cooked. Stir steadily over medium heat until it thickens and reaches a boil, as directed, before pouring it into the shell.

Building the crumb topping

Butter: Add the melted butter after mixing the flour, sugars, salt and spices. Work it in just until the dry ingredients are moistened; mixing for longer can make the crumbs dense.

Chunks: Squeeze some of the mixture as you scatter it over the filling to make larger clusters. Those uneven crumbs give the baked top a varied texture.

Judging when it is done

First bake: The filling goes into the part-baked shell and bakes for 35 minutes before the topping is added. Use a baking sheet underneath to catch any juices that escape.

Final bake: Bake for another 35 minutes, looking for a golden-brown topping and filling that bubbles slightly. Cool the pie completely on a wire rack before slicing so the filling can settle.

Planning the timing

The dough needs at least 30 minutes in the fridge, and the pie shell must be partially baked before it is filled. The filling is cooked on the hob while the oven is preheated to 200°C.

The two oven stages take 35 minutes each, followed by cooling. The method does not give a total preparation time, so allow extra time for chilling, the shell’s partial bake and the pie to cool.

Serving the pie

Let the pie cool fully before cutting so each slice is easier to lift. Serve it as it is, or with a spoonful of cream or yoghurt alongside.

The pears, pastry and sweet crumb topping make this a rich dessert. A modest slice with fresh fruit on the side offers a simple contrast to the buttery crust.

Recipe notes & tips

• Keep the pastry handling gentle and stop as soon as it holds together.
• If the chilled dough is too firm to roll, let it stand at room temperature for 30–45 minutes.
• Use pears that are ripe but still firm enough to slice neatly.
• Stir the filling gently and constantly as it thickens to avoid breaking up the pears.
• Put the pie on a baking sheet before it goes into the oven to catch any drips.
• Cool the pie completely before slicing for neater portions.

Variations

• More spice: Increase the cinnamon slightly for a warmer flavour.
• No pear brandy: Leave it out if you prefer the fruit and sorghum flavours to stand alone.
• Nut-free crust: Use a plain pastry crust instead of the almond version.
• Different pears: Use another ripe pear variety that holds its shape when cooked.
• Extra citrus: Add a little more lemon zest for a brighter note.

Common mistakes to avoid

• Overworking the pastry: Stop mixing once the dough holds together to help keep it tender.
• Warm dough: Chill it for the stated 30 minutes before rolling so it is easier to handle.
• Lumpy filling: Sprinkle the tapioca and cornflour evenly over the pears and stir gently as the mixture cooks.
• Adding the topping too soon: Bake the filled pie for the full 35 minutes before adding the crumbs.
• Burnt topping: Check for a golden-brown colour during the final 35-minute bake.
• Slicing while hot: Let the pie cool completely on a wire rack before cutting.

How to store

Once cool, cover the pie and store it in the fridge for up to 4 days. Reheat individual slices in a low oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions