Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)

A slice of old-fashioned pear pie on a plate with a fork.

5 from 7 votes

Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)

This easy Old Fashioned Pear Pie recipe is the cozy, nostalgic dessert you didn’t know you were missing! Made with fresh or canned pears, warm cinnamon and nutmeg, and a buttery, flaky crust, this simple Southern dessert is perfect for holidays or just because.

Prep Time15

Cook Time45

Time to Cool2

Total Time3

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 349kcal

Author: Sharon Rigsby

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.

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