Classic Pear Pie


3 Tablespoons Flour

1 teaspoon Cinnamon

1/2 teaspoon freshly grated Nutmeg

1/8 teaspoon Salt

1/2 cup packed dark Brown sugar

2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored

Juice of 1/2 of a lemon

1 teaspoon pure vanilla extract

1 Egg white



Roll out pie dough & refrigerate until ready to use

Preheat oven to 400 degrees

Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps.

Toss pears with lemon juice

Then toss in sugar mixture

Let the pear mixture rest for 15 minutes, then drain off any excess liquid

Pour pear mixture into prepared pie shell

Top pears with remaining pie dough

Beat egg white with a pinch of salt until frothy to create an egg wash

Brush top pie dough with egg wash, sprinkle lightly with sugar, then again with turbinado sugar (optional)

Cut a hole in the top of the pie to vent

Bake 45-60 minutes until top crust is browned and juices are thick & bubbly


Tuesday through Sunday 7:00-3:00

(610) 688-8508

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