A few years ago, my husband and I spent the weekend with my parents. My step-mom, delighted at the idea of company, made us a pie. And it was a reaaaaaaally good pie. It was a pear pie, but instead of being kind of like an apple pie only pears, it also had a smooth, creamy, sweet, spiced filling. I have been asking for that pie recipe for many, many years now. It is met with, “Oh, as soon as I get home!” and “Let me see if I can find it!” and “Pear pie? What pear pie? I’ve never made a pear pie in my life!” Liars. They just don’t want me to have the recipe. So alas, using my memory as my inspiration, I tried to make my own creamy pear pie and I’m pretty sure I succeeded.
Both creamy and comforting, the pears in this recipe stay tender but keep their shape, giving the pie great texture alongside the rich custard. I’ll also tell you right now that pears are awesome and way under-utilized and under-appreciated in pie.
Ingredients Needed
- For the Crust
- all-purpose flour
- salt
- shortening – room temperature
- ice water
- Filling
- pears – firm, not too ripe, not too green peeled and sliced
- all-purpose flour
- sweetened condensed milk
- cream cheese
- milk
- vanilla extract
- cinnamon
- ginger
- Topping
- butter
- sugar
- cinnamon
How to Make Creamy Pear Pie
- Cut shortening into flour and salt, add cold water gradually, and gently bring dough together. Chill until ready to use.
- Roll out bottom crust and place in pie dish.
- Peel pears with a vegetable peeler. Toss pears with flour and spread over crust. Blend cream cheese, sweetened condensed milk, milk, vanilla, and spices until smooth. Pour over pears.
- Add top crust (lattice, or full, whatever you’d like), brush with butter, and sprinkle with cinnamon and sugar.
- Start at a high heat for baking, then reduce oven temperature until crust is golden and filling is set but creamy. Baking times vary widely, so keep an eye on it.
- Cool to room temperature and serve warm or chilled, plain, or with ice cream or whipped cream.
Storage & Other Tips
- Any leftovers of this pie need to be kept in the refrigerator.
- I personally wouldn’t recommend freezing any leftovers.
- Baking times vary widely on this pie, so check often starting at the 25 minute mark on the second bake. Don’t open the door when you check on it; just turn on the light and check it out through the window. Opening the door while baking can result in a much longer baking time, not to mention often sub-par results. When you’re confident its close, then you can open the door.
Frequently Asked Questions
Bosc or Anjou are ideal for baking because they soften during cooking without falling apart.
You’re aiming for a thickened, custardy texture, not solid like Jell-O. Ovens vary, so bake until the edges are golden and the center is mostly set but slightly wobbly.
This recipe doesn’t require blind baking, because the initial high-heat phase helps the crust set quickly.
Absolutely! Pie crusts often improve with resting time, and pre-made dough chills well in the fridge while you’re prepping filling and pears.
Both! This pie works at room temperature or cold, just chill completely for clean slices, or warm slightly for a softer custard. Serving with whipped cream or ice cream is a must!
Creamy Pear Pie
Equipment
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon table salt
- ⅔ cup + 2 tablespoons shortening room temperature
- ½ cup ice water
Filling
- 1 ½ pound pears, firm, not too ripe, not too green peeled and sliced
- 1 tablespoon all-purpose flour
- 1 14-oz. can sweetened condensed milk
- 3 oz. cream cheese from a block, not from a tub
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, ground
- ½ teaspoon ginger, ground
Topping
- 1 tablespoon butter melted
- 1 tablespoon sugar
- ⅛ teaspoon cinnamon, ground
Instructions
Crust
- Bring shortening to room temperature if not already. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
- Cut in shortening until you get pieces that are about pea-sized.
- Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
- Wrap in plastic wrap and keep in the fridge until you’re ready to use. When ready to use, handle as little as possible according to recipe directions.
Filling & Pie Assembly
- Preheat oven to 450℉.
- Prepare the crust: Roll the bottom of the pie crust into the pie plate.
- Prepare the filling: Toss the sliced pears in the flour. Arrange them evenly over the pie crust in the pie plate. Set aside.
- In the jar of a blender, combine the sweetened condensed milk, milk, vanilla, cinnamon, ginger, and cream cheese. Blend until smooth. Pour evenly over the pear mixture. Use the remaining pie crust to form the top of the pie (we like to make a lattice top crust). Brush with melted butter and sprinkle with sugar and cinnamon.
- Bake: Bake at 450℉ for 15 minutes, then reduce the heat to 350℉ and bake for another 30 minutes or until the crust is golden brown and the creamy mixture has thickened but not solidified. Remove from oven and cool to room temperature.
- Serve: This pie can be served warm or cold, preferably with ice cream or sweetened whipped cream.
Questions & Reviews
I’m going to try this with apples. I have about 2 pounds I need to use up and this sounds a lot more fun and interesting than a standard apple pie.
I shared this on my blog with a linkback to get the recipe: http://for-the-love-of-pie.blogspot.com/2011/11/creamy-pear-pie.html
@pril
I LOVE PEAR PIE! I have a delicious recipe for a creamy pear pie
http://makeyourtastebudsdance.blogspot.com/2008/06/fresh-pear-pie.html
It is delicious, but it can be a little runny (not great for presentation). I’ll have to try out your version, though I think I’d like it spice-free.
Where is the Printable format button? Thanks
I have never really heard of pears in a pie, but this recipe sounds wonderful.
Katie, I totally remember that pie that Lorraine made! Hands down the most delicious pie I’ve ever had. She said it was an Israeli pear pie, and she made it from pears from Grandma Harris’s tree, which are always SOO delicious. If it’s any consolation, I’ve been asking for that recipe for eight years too. But I don’t think it’s a secret she’s trying to guard. I think it’s secret she can’t find. There’s never been another pear pie since.
Here is another version of creamy pear pie that might have been the one your step mom used. Its the only recipe I have ever seen for it. I will have to give yours a try, I love cream cheese 🙂
1/3 cup white sugar
2 tablespoons all-purpose flour
4 cups peeled and sliced pears
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (9 inch) unbaked pie shell
TOPPING:
1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons butter or margarine, melted
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender
I am so excited for a pear recipe. We make lots of things with pears like pear ice cream and pear crisp yummmmm!
Love this recipe!!! And would love a sillouette!!!!
This sounds delish. And your parents sound like quite a “pear.”