Creamy Pear Pie
This pear pie has a creamy, sweet, and spiced pear filling. It's a can't-miss for any fall celebration.
Servings servings
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.
Nutrition
Calories: 276kcal, Carbohydrates: 46g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 344mg, Potassium: 176mg, Fiber: 4g, Sugar: 11g, Vitamin A: 131IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 2mg
Calories: 276kcal
Cost: $8
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