Mostly Pear Pie

by Sarah on October 26, 2012

When I was at the grocery store the other day, shopping for my chicken dinner, I noticed that it was THAT time of year.  The time when there are about 25 varieties of apple, all on sale, along with several kinds of pear…all on sale.

What I’m telling you is that I succumbed to Fall fruit.

I didn’t exactly have a plan for all of this fruit when I purchased it, other than eating it.  But then I remembered that I had several boxes of pie crusts in my freezer.  It’s amazing what you find when you clean out your freezer. Pie crusts and puff pastry galore!

And a giant bag of Parmesan cheese rinds.  And bones.  A LOT OF BONES. But don’t worry, those will not make it into the pie.

Since I have already made a gazillion apple pies for the blog, I decided to make a pear pie.  Except I was short a couple of pears, so I tossed in a Cameo apple and a Pippin apple.  You can go with all pears if you want, or toss in a few apples.  Whatever floats your boat.

As for pears, I used Bartlett and D’Anjou.  Six of ‘em.  Six total.  Not six of each.  That would be a very large pie.

I then consulted some of my old cookbooks and kind of struck out.  I guess people didn’t make pear pies back in the day.  So, I looked at the internet. Turns out old Grant Achatz‘ mom used to make a pear pie, so I cribbed from that.  The recipe was originally posted in Food and Wine Magazine.

I suppose a pear pie good enough for Grant Achatz is good enough for me.

And it was!  The spices were light and the pears and apples were perfectly cooked.  I liked that they were thickly sliced.  I think I might make this one for Thanksgiving.

Thanks Grant Achatz’ mom.

Mostly Pear Pie, adapted from Grant Achatz' mom


  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 8 firm Bartlett or Anjou pears—peeled, cored and sliced 1/2 inch thick. You can sub in a couple of apples if you wish
  • 1 tablespoon unsalted butter, cut into small bits
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, melted


  • Preheat the oven to 350°.
  • In a large bowl, stir together the sugar, flour, cinnamon and cloves. Add the pears and toss to coat.
  • Using pre-made pie dough, or Grant Achatz' mom's recipe, lay one circle of dough into the pan.
  • Pour fruit into pie pan.
  • Dot with butter pieces.
  • Cover with second disc of dough.
  • Mix together the glaze (milk, sugar and melted butter). Brush on glaze and cut a few vents.
  • Bake for an hour and 45 minutes, covering the edges if they brown fast.



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