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Deep Dish Pear Pie

Yankee Plus Dec 2015


Deep Dish Pear Pie
1 vote, 5.00 avg. rating (89% score)
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A delicate change from apple pie. Very good indeed.

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  • 6 large pears, sliced
  • 3 tablespoons lemon juice
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter
  • pastry crust


Select pears that are not too ripe. Plunge them in boiling water. Their skins will peel off easily. Slice them into a buttered ovenproof dish, preferably Pyrex, alternately with the sugar, flour, spices, rest of the butter, and the lemon juce. Cover with pastry crust that has been slashed in a few places and bake in an oven that has been preheated to 400 degrees F, placing the casserole on the lowest shelf of the oven. Bake for 45-50 minutes, until the pears are tender and the syrup surrounding them is caramelized. If the crust browns too quickly, cover it with foil. Serve warm with cold whipped cream flavored with a little sugar and a drop of kirsch.
Updated Friday, August 17th, 2007

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One Response to Deep Dish Pear Pie

  1. Anonymous October 1, 2008 at 6:07 pm #

    I doubled the recipe for a 9×13-inch pyrex dish. Everyone RAVED about it! And I loved it, too! I’ve never been a big fan of pears, but this recipe has changed my mind.

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