19 July, 2019
Easy Pear Pie Recipe – Award Winning!
That is right! This is an award-winning recipe! I have won several awards when I have taken this Easy Pear Pie Recipe to local competitions. The biggest was a first place at a local Farmer’s Market. I received $50 for that one. One of the judges found me afterward and told me he did not like pears, so he was afraid to taste it. After tasting it he was so surprised that he had had to give this a very high rating. I was just excited to get $50!
At another local competition, one of the judges again had to come to me and let me know that my pie beat all the apple pies! He was laughing telling me it was amazing to see pears beat apples. I’m telling you all this, not to brag or to say it is “my” baking abilities. I know there are others out there who can bake a lot better than I can! I just like to enter competitions and I think this recipe is what really made the pie a winner.
So, If you have a local competition, try it out! Then let me know how it went in the comments below!
There are a lot of varieties of pears out there and I have used three of them: Bartlett, Bosc, and Anjou. My favorite of these three is the Bartlett. You just have to make sure they are not over ripe because if they are they will turn to mush in your pie. If you get them exactly right, you will have a nice juicy, sweet pie. The Bartletts are in season from July through October.
In my pictures I used the Bosc because they were on sale, and were a little more ripe than the other varieties. I needed these within a couple of days, so I knew they would be the ones to choose for my pie. Bosc are not as sweet as Bartletts, but they are sweet! They have a firmer texture as well and will stand up to heat better than the Bartlett. Bosc is a winter variety and is in the market from September to April.
The Anjou pear is between the Bartlett and Bosc as far as sweetness goes. Not as sweet as a Bartlett, but a little sweeter than the Bosc. They are available from October to May.
Whichever variety you choose, make sure they are ripe but not over ripe, especially with the Bartlett. They should look nice, no bruising or rotten spots, and be soft to the touch. Pears bruise easily, so handle with care!
You are going to need one unbaked pastry shell for this pie. You can use a store bought pre-made one, or use your own homemade from scratch pastry shell recipe. Here is a link to my original recipe for Pie Crust. Make sure you trim and flute your pie crust.
4 large pears – peeled and thinly sliced
1/3 cup white sugar
2 1/2 Tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon cinnamon
Combine sugar, cornstarch, salt, cinnamon in a small bowl. Toss with sliced and peeled pears. Mound into pre-made pie crust.
1/2 cup shredded cheddar cheese
1/2 cup flour
1/4 cup white sugar
1/4 teaspoon salt
1/4 cup butter – melted
Combine cheese, flour, sugar, and salt in a small bowl. Add in melted butter and mix until crumbly. Sprinkle topping evenly on top of pears in pie shell.
Place pie in a preheated 425 degree oven. Bake for 25-35 minutes or until pears are tender and topping is lightly browned.
How did this pie turn out for you? I have seen other recipes like this one that does not include cinnamon in the filling. I have made those as well and we cannot decide which we like better. Do you like the cinnamon? Leave me a comment below and let me know how it turned out for you.