Deep Dish Pear Pie

A delicate change from apple pie. Very good indeed.


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.

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