Pear pie
Pear pie
Pear pie
Pear pie

Pear pie
Pear pie
Pear pie
Pear pie

Pear pie
Pear pie
Pear pie
Pear pie

{Pear pie}

Preparation time: 10 min

Cooking time: 30 -40 min

Serves: 6


  • 1 sheet pie dough
  • 6 ripe pears (I used Red Bartlet)
  • 3/4 cups brown sugar
  • 1/4 cup flour
  • juice of 1 lemon
  • 1 tbs powdered cinnamon
  • 1 tbs butter


  1. Preheat oven to 350 º F (180 ºC)
  2. Wash the pears, cut pears’ top (which we will use to decorate the pie) and reserve.
  3. Peel, core and chop pears. Place in a medium bowl
  4. Add lemon juice, sugar, flour and powdered cinnamon. Stir together
  5. Spoon filling into an ovenproof recipient (I used a Le Creuset pate terrine). Dot filling with butter
  6. Roll out pie dough, and using a round cookie cutter, cut out two holes the size of the pear tops we had reserved before
  7. Place pear tops over filling, moist the edges of the terrine, and place dough over it, with pears’ tops poking through the holes
  8. Use a fork to decorate the edges of the pie
  9. Bake for 30-40 minutes, it will depend on your taste and how ripe the pears are. Probably after 20 minutes you will have to
    cover the pie with foil, so that it does not brown too much
  10. Remove from the oven, wait a few minutes, and serve with a dollop of crème fraîche or greek yogurt


  • For the individual version, follow the above instructions but reduce cooking time to 20-30 minutes
  • You might use apples instead of pears
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