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Oct 7, 2006 07:04 PM

Pear pie? Anyone?

Does anyone make a super-wonderful pear pie they'd care to share? I was going to make an apple pie tomorrow but I do have a ton of rapidly-deteriorating bartletts (I just typed batlets - hahaha) in the fridge that I'd love to use. I want a regular pie (I'll do a crumble topping, at the very most, or leave it naked on top) in regular pastry. I mean, I can just wing it, but if there are some lovely ideas - I'd love to hear them.

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  1. I posted a pear mincemeat recipe, I believe, early in the week. It would use up your pears but it needs to sit for at least a week and cure before using.

    1. I have a recipe for a pear tart that has a cream cheese base over the tart shell, layered pears over it that I like, pretty presentation. If you're interested, I can look for it and post it. It's not a pie, though.

      1. I make a pear pie that is pretty good--just use a recipe for apple pie but sub pears--you can even sub canned pears (which tend to be pretty firm) if no fresh ones are available, but these days, they usually are.

        It is wonderful; a two-crust pie with the standard spices, lemon juice and sugar . IIR, I cut down on the sugar by 1/3, and continue with the recipe.

        This yields a pie with the familiar aroma, but the flavor is subtly different. more floral. And the texture is more delicate. Sometimes I serve it to guests who know something is different with the "apple pie" but can't make it out. It's always fun to tell them it's made with pears, not apples.

        1. Thanks for those suggestions - with all due respect Candy, I'm not a mincemeat person so that one's out of the running. And I was thinking baked pie rather than fresh fruit tart so, chowser's disqualified too. I think I'll do something more like toodie jane suggested. I found a recipe where you combine the sliced pears with the sugar, let it sit until the juice collects, then cook down the juice to a syrup and mix it back into the pears before baking with a bit of additional corn starch and flavourings. That one sounds intriguing and would take care of the excess liquid I envision.

          Another recipe I found was a sour cream custard one which also sounded good...gah I can't decide.

          1 Reply
          1. re: Nyleve

            My son made a really great Linzer Torte with fresh pears and lingonberries(? - I think he used jam). It was sensational.

          2. That is okay, but this is not a real trad mincemeat. It is very citrusy and bright.