Fresh Pear Pie
A delicious pear pie made with fresh Bosc pears
Servings: 8 Slices
- 6 medium Bosc pears
- 1 tablespoon fresh lemon juice
- ½ cup brown sugar
- 3 tablespoon white flour
- ½ teaspoon cinnamon
- ¼ teaspoon ginger powder
- ⅛ teaspoon salt
- 6 tablespoon flour
- ½ cup brown sugar
- 3 tablespoon salted butter
Preheat oven to 450-Degrees F.
Form the pie crust into the pie plate. Trim, or fold the excess dough under.
Peel and slice pears, and sprinkle with lemon juice. In a separate bowl, mix brown sugar, flour, cinnamon, ginger powder, and salt. Gently stir into the pears, until combined.
Pour the pear mixture into the prepared pie crust.
Mix flour, and brown sugar until combined. Work in cubed butter until crumbly. I use my hands, but you can also use a pastry cutter.
Pour the topping over the pears, making sure that the topping completely covers the pears.
Place the pie plate on a cookie sheet and bake for 15 minutes. Turn the temperature down to 350 and cook for an additional 45 minutes, or until the juices begin to ooze out from under the crumb topping, and the crust is nice and brown.
Allow to cool before slicing. Top with vanilla ice cream before serving, or eat as is.
- Other mix-in options include cranberries or other fresh or frozen berries like blueberries or huckleberries.
- If you don't have enough pears, mix in some apples, Granny Smith would be the best option.
- If you prefer a double-crust pie, omit the crumb topping and use an additional pie crust, either as-is or arrange in a lattice pattern (see my huckleberry pie for more information).
- When baking a pie, it's always a good idea to place the pie on a cookie sheet to catch all the juices. It's even better to line the cookie sheet with foil for easy cleanup.
Serving: 1slice | Calories: 352kcal | Carbohydrates: 66g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 176mg | Fiber: 5g | Sugar: 39g