Razor Family Farms »

Harvest Pear Pie

I must confess… few things in life prepared me for the shear ecstasy, bliss, unadulterated exultant happiness of pear pie.  That’s it.  I surrender to the taste and texture that dances across the tongue in a parade of flavors that act as a Star Trek transporter to a seat at your grandma’s kitchen table but with disco lights and music.  I’ve got the fever, y’all.

  • 2 recipe pastry for a 9 inch pie crust (click here for my recipe)
  • 1/2 cup + 1 Tbsp turbinado sugar or raw sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1 teaspoon orange or lemon zest
  • 5 cups peeled and sliced pears
  • 1 tablespoon butter
  • 1 tablespoon lemon or orange juice

DIRECTIONS

  1. Combine dry ingredients and rind in mixing bowl.  Dust off hands and crank up that kickin’ music that just came on the radio.  This is pie, people, and we’re going to rock out.

  2. Arrange pears in layers in a 9 inch pastry lined pan (the pastry dough should be cold when you roll it out), sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with juice.  Do a little dance…get down tonight…

  3. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.  Or use a fork.  Or whatever it is that you do… I totally trust your judgment.  After all, it is your pie.
  4. Options.  You know I LOVE options.  Choose your own adventure: shiny crust or extra crispy crust? For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.  For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar (use turbinado, if you can).  Get down, get down, get down, get down, get down tonight…
  5. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
  6. Remove from oven.  Inhale.  Call Yankee Candle Company and tell them to quickly sniff this pie and make you a candle to match — STAT.  Let cool just a bit and cut your first slice.  WARNING:  This pie tastes like “more” so biter beware.  One slice is never enough.  Never.

NOTE:  You can substitute white sugar for the turbinado sugar.  You won’t hurt my feelings.  But I personally enjoy my pie even more knowing that I’m not getting as many calories.  Raw sugar can make for a more moist pie.  This doesn’t bother me but for those of you who are pie-critics… just use the white sugar, okay?

  • Rosa - Gorgeous! Can I have a slice of that fabulous pie? With a nice dollop of whipped cream, please!

    Cheers,

    RosaReplyCancel

  • Robin - Hey Miss Lacy! :mrgreen:

    Your pie looks awesome! The giriles and I are going to make some sort of fruit pie this autumn. Not sure which yet, though. 😀

    Have a super day!ReplyCancel

  • gingela5 - That looks so good! I have never heard of pear pie (where have I been?!) and I LOVE pears. I must try this!ReplyCancel

  • Aly in GA - Might have to try this one when the inlaws are here for the next TWO WEEKS. Don’t know if I’m brave enough to make my own crust, though.

    Thanks for the yummy food for thought, Lacy.

    Peace.ReplyCancel

  • Barb - Dear Lacy…Yummmmmmm! I have a few pears sitting here, and now instead of letting Cowboy devour them…I’m going to make this pie today!! Thanks for the recipe…I’ve never made a pear one before..mmmmm (he’ll want ice cream with…me just pie!)ReplyCancel

  • Julie at Elisharose - Oooo, I haven’t had pear pie in ages. It may by time.ReplyCancel

  • Momisodes - Promise…if I ever come visit, you’ll make this? 🙂

    I MUST try this. Anything with pears, raw sugar and pumpkin spice is right up my alley.ReplyCancel

  • Celesta - Oh yumtastic! Your photographs are just beautiful and I love this site.ReplyCancel

  • Lynnie - Believe it or not, I had my very first pear pie while visiting North Carolina this past summer! Served out of the back of someone’s truck at a fabulous Farmer’s Market! It was so delicious!
    Also, we got at least two wonderful looking eggplants out in our garden. I notice the recipe below calls for exactly that many, so we’ll probably be trying that dish tomorrow!
    Don’t you just love food?
    Thanks for your compliments on my blog! I admire your website greatly as well and envy your techie skills!
    LynnReplyCancel

  • Laurie - Looks yummy! I wish I had a slice of that right about now.ReplyCancel

  • Fishing Guy - Lacy: Are there any leftovers, I’ll take a doggie bag.ReplyCancel

  • Paulette - Yum, that looks delicious, I’ve never had pear pie. I love pears, going to try this one for sure.ReplyCancel

  • Meadowlark - I love pears. Much more than peaches. And waaaaay more than apples. (gonna be bad for me when there’s no more tropical fruit). This looks so good I’ll even skip my basic avoidance of sweets. YUM.ReplyCancel

  • Dawn - Now I want to make pie. Okay, really I want to eat pie. Yes, I will confess that making it is a lot of the charm for me. I have home canned pears, I wonder if I could use them? Hmmm…I know I could, but it won’t turn out quite like yours. Also, mine won’t be as pretty. I have such a problem with the whole fluting thing. I guess I just have to keep practising.ReplyCancel

  • YDavis - Delicious! I have never tried a pear pie before.ReplyCancel

  • Ann - Sigh…….pie…….love it……..be right over…..ReplyCancel

  • Valerie - HELP! This pie is great, except my pears from my back yard were unattended for some time. So they are a little dryer and firmer than most. What can I do to them to make the pie less dry? Thanks for anyone’s help!!!ReplyCancel

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