Spiced Pear Pie

Spiced Pear Pie

Lightly sweetened and spiced with cardamom and cinnamon and more subtle than a traditional apple pie, this Spiced Pear Pie makes a holiday feast complete.

Spiced Pear Pie 

Print This Recipe Total time Yield 8Published

Leave the pie in the oven as long as you dare. Let the juices really come to a bubble. It takes a while to activate the thickening agent (flour in this case). Most people don’t cook pies long enough IMHO.

Spiced Pear Pie


  • pie dough (enough for a 9‑inch two crust pie)
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour (plus more for dustIng)
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 ½ pound firm, ripe pears (peeled, cored and cut into 3/4‑inch chunks)
  • 1 tablespoon unsalted butter
  • 1 egg (lightly beaten with 1 teaspoon water as egg wash)
  • 2–3 teaspoon turbinado sugar
  • lightly sweetened whipped cream (optional)


On a floured surface using a lightly floured rolling pin, roll the bottom crust into a 12-inch round about 1/8 inch thick. Transfer it to a 9‑inch pie pan, letting it drape into place and over the sides evenly. Trim the edges to about ½‑inch overhang if necessary. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours.

Meanwhile, place rimmed baking sheet on the center rack of the oven, then preheat oven to 350°F.

In a large bowl, stir together the granulated sugar, flour, cardamom, cinnamon and allspice. Add the pears and toss to coat.

Remove the prepared pie pan from the refrigerator. Spoon pear filling into pan, packing it in well to avoid large gaps. Dot the pears with the butter

Roll out the second disk of dough to 12-inch round. Moisten the edges of the bottom crust lightly with water and place the top crust over the filling. Trim to about 1‑inch overhang. Fold and tuck the overhanging upper crust under the overhanging bottom crust and press down all around to seal. Decoratively crimp the border using a fork or your fingers then make a vent in the center.

Brush the top of the pie with egg wash then sprinkle with turbinado sugar. Transfer to the rimmed baking sheet in the oven and bake for about 1 hour and 30 minutes, or until deeply golden brown on top and the juices are visibly bubbling from the vent.

Let the pie cool on a rack, about 3 hours. Serve warm or at room temperature with lightly sweetened whipped cream (if using),