This easy Old Fashioned Pear Pie recipe tastes like a warm hug from the past. With tender, juicy pears kissed with cinnamon and nutmeg and nestled in a flaky, buttery crust, like my Old Fashioned Blackberry Pie, it’s the kind of nostalgic dessert that never goes out of style.
Good friends recently dropped off a bag of just-picked pears from their family farm, and I knew exactly what I was going to do with them. When life hands you pears, you have to make a pear pie. (I’m pretty sure it’s a Southern law.)
If you’ve never tried a pear pie, you’re in for a treat. It’s a close cousin to apple pie but with a slightly different flavor and melt-in-your-mouth texture. And with a shortcut like a store-bought pie crust, it’s a breeze to pull together.
Top it with vanilla ice cream or whipped cream for an easy, old fashioned dessert that will have your guests asking for seconds—and the recipe.
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe
- Ingredient notes and easy substitutions
- How to make the best Old Fashioned Pear Pie
- Shortcut to supper (time-saving tips)
- Serving suggestions
- Recipe variations and twists
- Storage and freezing tips
- FAQs (your questions answered)
- Pro tips for perfect results every time
- More old fashioned pie recipes
- 📋 Recipe:
A quick look at the recipe
- ✅ Ready in: 60 minutes, plus 2 hours to cool
- 🛒 Ingredients: 8
- 🍽️ Serves: 9
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this recipe
- Simple ingredients, easy prep, and a great alternative to apple pie
- Old fashioned pear pie is a nostalgic Southern dessert that’s simple to make, unforgettable to eat, and perfect for showcasing fresh pears—or even canned pears in a pinch!
- Cozy, nostalgic dessert that feels homemade through and through
Ingredient notes and easy substitutions
The recipe card below provides a complete list of all ingredients and measurements.
- Pears: My favorite pears for this recipe are Florida Sand Pears, which are not usually commercially available and only found in folks’ backyards. Alternatively, you can use firm, ripe Bartlett, Bosc, or Anjou pears. Avoid overly ripe pears, which can release too much liquid and make the pie runny. Fresh pears are best. but you can use canned pears in a pinch.
- Sugar: White granulated sugar keeps the flavor classic.
- Spices: Cinnamon and nutmeg provide warm spice, but you can add a pinch of ground ginger or cloves for extra fall flavor.
- Lemon juice: Brightens the filling and keeps the pears from browning.
- Pie crust: A store-bought refrigerated crust makes this pie quick and easy, but if you have a homemade crust recipe you love, by all means use that.
How to make the best Old Fashioned Pear Pie
- Preheat the oven to 425°F.
- Prepare the crust: Place one crust in a 9-inch pie plate, pressing it firmly into the bottom and sides.
- Make the filling: In a large bowl, combine the sliced pears, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss gently to coat.
- Fill the pie: Spoon the pear mixture into the pie crust, spreading it evenly.
- Top it: Add the second crust over the top. Trim, seal, and flute the edges.
- Cut slits: Cut a few small slits in the top to allow steam to escape.
- Bake: Bake for 20 minutes. Cover the edges with foil or a pie shield to prevent over-browning, then bake another 20-25 minutes until the filling is bubbly and the crust is golden.
- Cool: Let the pear pie cool on a wire rack for at least 2 hours before slicing.
Shortcut to supper (time-saving tips)
- Use a store-bought pie crust to save time and cleanup.
- Peel and slice your pears the night before and store them in a bowl of water with lemon juice to prevent browning. If you do this, be sure to pat them dry with a paper towel to remove any excess moisture.
- Use canned pears (packed in juice!) when fresh pears aren’t in season—just be sure to drain them thoroughly and pat them dry.
Serving suggestions
- Serve your pear pie warm or at room temperature.
- Top with a scoop of bourbon ice cream, praline pecan ice cream, whipped cream, or a drizzle of caramel sauce.
- Sprinkle a little cinnamon sugar on the crust before baking for extra sparkle and crunch.
Recipe variations and twists
- Streusel topping: Replace the top crust with a brown sugar-oat streusel for a crumbly twist.
- Nutty: Add chopped pecans or walnuts to the filling for crunch.
- Spiked: Add a splash of bourbon to the filling for depth and richness.
Storage and freezing tips
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5.
- To freeze, wrap the completely cooled pie in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
FAQs (your questions answered)
Yes. However, the pie filling texture will be different and a little looser. Choose pears packed in juice, drain them thoroughly, pat dry, slice thinly, and slightly reduce sugar.
Use firm pears, avoid overfilling the pie, and optionally brush the bottom crust with a little egg white before adding the filling.
Absolutely. Make it a day ahead and let it cool completely. Store at room temp or refrigerate.
Pro tips for perfect results every time
- Use fresh, firm, just-ripe, or slightly under-ripe pears for the best texture.
- Don’t skip the lemon juice—it brightens the flavor and keeps the pears from browning.
- Bake until the filling is bubbling and the crust is golden brown.
- Let the pie cool completely so the filling sets and slices cleanly.
- If you are a visual person and need more instruction, you might be interested in this YouTube video on how to crimp and flute a pie crust:
More old fashioned pie recipes
⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.
📋 Recipe:
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Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
Equipment
- 9-inch pie plate
Ingredients
- 6 cups peeled and thinly sliced fresh pears, about 6-7 medium-size pears
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 refrigerated pie crusts
Instructions
- Preheat oven to 425°F.
- Place one crust in an ungreased 9-inch glass pie plate. Smooth out when your fingers so that it covers the bottom and sides of the dish.
- Add the pears, sugar, flour, cinnamon, salt, lemon juice, and nutmeg to a large bowl. Gently stir all ingredients until they are thoroughly mixed. Pour into the prepared pie crust. Spread the filling out evenly.
- Top with the second crust. Gently fold the excess top crust over and under the sides of the bottom crust and press edges together to seal. You should have an even double roll of pie crust around the top.
- To flute, the pie crust, use one finger to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie. Alternatively, you can take a fork and press the tines around the entire edge of the pie to seal the crust.
- Cut several slits in the top crust.
- Bake for 20 minutes. Remove from the oven and place strips of aluminum foil around the pie crust edge to keep it from browning too fast. Bake for another 20-25 minutes. Cool on a wire rack for at least two hours before serving.
Notes
- Use firm, just-ripe, or slightly under-ripe pears for the best texture.
- Don’t skip the lemon juice—it brightens the flavor and keeps the pears from browning.
- Bake until the filling is bubbling and the crust is golden brown.
- Let the pie cool completely so the filling sets and slices cleanly.
- If you are a visual person, you might be interested in this YouTube video on How to crimp and flute a pie crust.
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze, wrap the completely cooled pie in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
HeidiD
My husband and I both love pear desserts. This was so easy to make and very delicious! We love that the crust is store bought to save a little time, but it doesn’t compromise the taste at all. Perfectly flaky crust with a tender/crisp pear center balanced to the perfect level of sweetness. Yum!
Sharon Rigsby
Hi Heidi, thank you so much for taking the time to leave such a nice comment. I am so happy you and your husband enjoyed the pie!
All the best,
Sharon
Jpatrick
You can also use canned pears in this recipe. We store canned Kieffer and Bartlett pears off our trees for later use. They are peeled, sliced, and canned in medium syrup. You can just substitute the volume of pears in the recipe and skip the sugar since it’s already in the canning liquid. The flour in the recipe should work, but if the filling ends up runny, a little corn starch should thicken it up.
Stacy Hughes
Hi Sharon, I am a Family and Consumer Science Culinary Science teacher at Flathead High School in Kalispell, Montana. I have a student who just brought in a box of small pairs from his backyard tree. I am excited to find your recipe. My students are going to use your recipe to make Pear Blossoms for our Parent Teacher Open House on Wednesday. Time is always of the essence in a class period. I am going attempt project this in two class periods, one day pie crust, the second day filling and bake. Hence the reason for making small individual blossoms instead of a pie. I have two questions. The pairs are petite and will have been refrigerated for three days in a colder commercial refrigerator. If they are at all soft should I add cornstarch and if so how much? I have searched for your pie crust recipe an cannot locate it. If possible please share your pie crust recipe. Your pie crust looks flakey and amazing I am interested to know what fat you used. Thank you for your time and consideration. Much appreciated.
Sharon Rigsby
Hi Stacy, this is a great idea to get your children interested in cooking.
I usually only use premade refrigerated or frozen pie crusts, so I don’t have a good recipe for you. The flakey pie crust in the picture was a purchased refrigerated pie crust. The flour in the recipe should be enough to keep the filling from being too runny without adding cornstarch. The only problem with soft pears is that they tend to be a little mushy after cooking, but since they are small and you are making small pies, I think they should be fine. It’s just so hard to say for sure without seeing them or knowing what kind they are. I wish you the best of luck with your endeavor, and know that they will still be delicious and the children will enjoy making them.
All the best, Sharon
Mimi
Hi Sharon…Your pear pie recipe worked out well for me using 7 Bartlett pears and two homemade pie crust I took from freezer supply.
I added a handful of golden raisins which my hubby liked and commented on. I also had a new baking spice, Mahaleb or Mahlep, I received as a Christmas gift that I added along with the cinnamon called for. The Pear Pie turned out great!
I appreciate “Sharon’s extra TIPS.”
Thank you
Sharon Nelson
HI Sharon.
We loves the pie. It looked beautiful, the pears were still firm (I added 1/3 cup of fresh cranberries. When I cut it, it was very watery; delicious but watery.
How can I fix it next time? More flour?
Thank you
Sharon
Sharon Rigsby
Hi Sharon, this recipe was developed using hard sand pears which give off very little juice. My guess is your pears may have been juicier and this is what contributed to the watery filling. I do think that adding an additional tablespoon of flour should take care of the issue. I like your idea of adding the cranberries, I’ll bet they added a nice tartness.
All the best,
Sharon
Kat
I used a bit of corn starch in with my flour to keep it from being too juicy. I mixed half paers and half apples. I cut them thin and left the skins on since i think that’s where a lot of the nutrients and fiber are. I also used a crumb topping I got off an apple crumb recipe. I haven’t tasted it but it’s baking now and I hope I can wait until our thanksgiving dinner to try it out because it sure smells delish! Thank you, Sharon!
Cassie Busta
This is for a pear pie, correct? I see in the directions it mentions apples. My husband requested a pear pie for his birthday… his grandmother used to make it for him as a child. I’m excited to try this! Thank you,
Cassie
Sharon Rigsby
Hi Cassie,
Yes, it is a pear pie recipe. I’m not sure how “apples” snuck in there, but I’m glad you mentioned it so I can get it corrected. I hope you enjoy it!
All the best,
Sharon
Julie
I loved this pie and so did my husband. The pears were amazing. Such a nice break from the apple pie we have all been making for decades!
Sharon Rigsby
Hi Julie,
I’m so happy you enjoyed the pie and thanks too for letting me know!
Happy New Year!
Sharon