Fresh Pear Pie!! Oh MY!

By Melissa Nestor - November 12, 2012

This recipe is adapted from  I used fresh ripe pears to make this pie (this is important because they did not have a gritty texture as unripened pears).  The lemon added a sweet tangy twist making this pear pie simply irresistible and I do mean it...I was hooked! I know you will love it! 


1 recipe pastry for a 9 inch double crust pie (See bottom)
1/2 cup white sugar
3 tablespoons all-purpose flour

1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
Juice from 1 1/2 lemons 

Makes one 9 inch pie


1.  In a large bowl combine sugar, flour, salt, cinnamon, lemon zest and the juice from 1 lemon.

2.  Line pan with bottom crust and arrange pears in layers sprinkling sugar mixture over each layer. 

3.  On top layer, squeeze remaining half of a lemon and sprinkle remaining sugar mixture.

4. Dot butter over top layer and cover with top crust dough.  Cut slits so that steam can escape.

4.  Fold edge under bottom crust using a fork or fingers to seal.

5.  Bake at 350 degrees F (175 degrees C) for approximately 40 to 50 minutes or until crust is lightly browned.

The perfect pie crust: proportions make top and bottom crusts

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, chilled
1/2 cup butter, chilled
1/4 cup and 2 tablespoons ice water

 1.  In a large bowl mix together flour and salt. 
 2.  Cut in shortening and butter and mix with hands until crumbs form.   
 3.  Add ice water slowly while mixing until a dough ball forms.
 4.  Wrap dough in plastic wrap and store in refrigerator until time for use.
 5.  Divide in two, and roll out.
 6.  Line pie dish with bottom crust.

Enjoy! MN

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