Pear Pie Filling

Homemade Pear Pie Filling is a combination of thinly sliced pears, sugars, and spices, making it perfect for filling a pie crust and for other desserts. When baked into the crust, this pear pie filling promises a delectable balance of sweet, tangy, and spiced flavors, making for a delightful Pear Pie that captures the essence of Fall, or anytime you crave a classic fruit pie! I also have Homemade Apple Pie Filling you will want to try, too!

Ingredients & Substitutions

Pears: When choosing pears for the pie filling, look for pears that are both flavorful and hold up well during baking. A few varieties that are commonly recommended are bosc, anjou (red or green), or firm Bartlett (red or green) pears, just to name a few. Or, consider using a mix of pear varieties! If substituting frozen pears, let them thaw and then drain any excess liquid before using. Be aware that the texture may be slightly different if using frozen pears.

Spices: Ground cinnamon and ground nutmeg are a classic combination of spices that pair (get it😜) well with the natural sweetness of the pears.

How To Store Pear Pie Filling

There are a couple of options when it comes to storing the pie filling. First, let the filling cool completely. Then, if you are planning to use it in a pie within a week or so, store the filling in an airtight container in the refrigerator.

Or, for longer storage, freeze it in a freezer-safe resealable bag that has been labeled and dated. Leave a little room at the top for expansion. It will last up to 3 months. When ready to use, let the filling thaw in the refrigerator overnight. Once thawed, use it immediately. Do not refreeze thawed pie filling.

How To Make Pear Pie

Once the pear pie filling is made, it’s time to put it into a pie! When ready to bake a pie, place an unbaked pie crust into the bottom of a 9-inch pie plate. Then, fill the crust with the filling. Top with a second crust, crimp the edges and vent the pie by making a few slits in the top crust. Bake for 50-55 minutes at 375°F, or until the crust is golden brown and the filling is bubbling. Let the pie cool before serving with vanilla ice cream or whipped cream. Enjoy!

Ingredients

▢8-9 small (5-6 large) pears, peeled, cored, and thinly sliced about ¼-inch thick (about 5 cups)▢½ cup (100 g) granulated sugar▢¼ cup (50 g) light brown sugar, packed▢2 tablespoons cornstarch▢1 teaspoon ground cinnamon▢¼ teaspoon ground nutmeg▢¼ teaspoon kosher salt▢1 tablespoon lemon juice▢1 teaspoon vanilla extract

Instructions

In a medium-sized mixing bowl, whisk together sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the sliced pears and gently toss until they are well coated.

Transfer the pears to a medium saucepan over medium heat.

Cook, stirring occasionally, until the pears release their juices and the mixture thickens (about 5-7 minutes). Do not overcook the pears or they will break down too much when baking in the pie.

Once the mixture has thickened, remove the saucepan from the heat. Stir in the lemon juice and vanilla extract. Let the filling cool completely before using it in pies or other desserts. (The mixture will thicken as it cools.)

Storage

To Refrigerate: Transfer the cooled filling into an airtight container with a tight-fitting lid. Refrigerate for up to 5-7 days.

To Freeze: Freeze in a resealable freezer-safe plastic bag. Leave some space at the top of the container or bag to allow for expansion as the filling freezes. Press out any excess air from the bags before sealing to minimize freezer burn. Place the bags in the freezer for up to 3-6 months.

To Bake In A Pie

Preheat oven to 375°F.

When ready to use, pour the chilled (or thawed) filling into an unbaked 9-inch pie crust. Spread the filling evenly in the crust.

Top the pie with another pie crust, cutting a few slits in the top to allow steam to escape or you can use a lattice pattern pie crust. Brush the top crust with a beaten egg for a glossy finish and golden color.

Bake for 50-55 minutes or until golden brown. The filling should be bubbly.

Let the pie cool to set completely before cutting and serving.