Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Unsalted butter (cold and cut into small cubes): 1 cup (2 sticks or 227g)
- Granulated sugar: 2 tablespoons
- Salt: 1/2 teaspoon
- Ice water: 1/2 - 1 cup
- Pears: 4-5 pounds (about 6-8 medium pears), peeled, cored, and sliced
- Brown sugar: 1 cup (200g)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cardamom: 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the pie crust: Combine flour, sugar, and salt in a large bowl. Add butter cubes and work them into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add ice water, mixing until a dough forms. Do not overmix. Form a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine pears, brown sugar, cinnamon, nutmeg, and cardamom. Mix well.
- Roll out the dough: On a lightly floured surface, divide the dough into two balls. Roll out the first ball into a 12-inch circle. Transfer it to a 9-inch pie plate and trim the edges. Roll out the second ball and cut it into strips for the top crust (optional).
- Fill the pie: Pour the pear filling into the pie crust. Cover it with the top crust (if desired) or simply crimp the edges to seal the pie.
- Bake the pie: Preheat oven to 425°F (220°C). Bake the pie for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie cool for at least 30 minutes before slicing and serving.
Nutritional Information:
- Serving size: 1 slice (1/8 pie)
- Calories: 250
- Total Fat: 10g (15% DV)
- Saturated Fat: 5g (25% DV)
- Trans Fat: 0g
- Cholesterol: 20mg (7% DV)
- Sodium: 150mg (6% DV)
- Total Carbohydrate: 40g (13% DV)
- Dietary Fiber: 3g (12% DV)
- Sugars: 25g
- Protein: 2g
Dish Characteristics:
- Warm, comforting, and satisfying
- Sweet, with a slight tartness from the pears
- Aromatic with spices like cinnamon, nutmeg, and cardamom
- Flaky, buttery crust
User Comments:
- "This pear pie was absolutely delicious! The crust was flaky and the filling was perfectly sweet and juicy." - Lisa
- "I'm not usually a fan of pear pie, but this one was really good. The spices gave it a nice twist." - John
- "This is my go-to dessert recipe for fall. It's always a hit with my guests." - Sarah
Special Precautions and Tips:
- Use ripe but firm pears for best results.
- If your pears are very juicy, drain off any excess liquid before filling the pie.
- Do not overmix the pie dough, or it will become tough.
- If you don't have a pastry cutter, you can use a food processor to combine the butter and flour.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
