Pear Pie

Are you team pie or team fruit crumble? With this elegant pear pie, you don’t have to choose sides. You get a beautiful, sliceable flaky crust stuffed with ripe fruit, plus the delight of a streusel topping bursting with almonds, cinnamon, and a sweet-spicy hint of candied ginger. Let others bring the same old pumpkin and apple pies to the holiday potluck. This gorgeous pear dessert will be the star of the show. Just don’t forget the whipped cream!

Do you have to par-bake your pear pie crust?

Yes. Par-baking (or pre-baking, also called blind baking) insures that your crust won’t fall apart, slump, or shrink once it’s filled with fruit. It is crucial to obtaining a golden and flaky bottom crust that slices without crumbling. And you don’t need any fancy equipment. Simply line the empty pie crust with parchment paper or foil, fill it with pie weights or dried beans to prevent the dough from puffing up, and bake. Some recipes, like this one, call for two quick trips in the oven, the better to brown the crust before adding the juicy fruit. No soggy bottoms here!

What kind of pears are best for pies?

Pears that maintain their shape during baking are essential. Bosc, Bartlett, and Anjou pears are excellent choices for a pie because they have a firm flesh. Avoid Comice pears, which can fall apart during baking.

Do you have to peel the pears in pear pie?

Whether you peel depends on the variety of pear you use and your preference. The Bosc pears used in this recipe have have a robust sweetness but tougher skins, so peeling is recommended.