Search
by Ingredient

Deep-Dish Pear Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by surealfree

Deep-dish pear pie with Anjou pears in a creamy yogurt custard filling, topped with a cinnamon streusel crumb. Nutmeg and vanilla round out this lighter take on a fruit pie.

YIELD

1 pie

PREP

20 min

COOK

40 min

READY

60 min

Five Anjou pears piled into a deep-dish crust with a yogurt custard that bakes up creamy and light. This isn’t a heavy, butter-drenched fruit pie. The non-fat yogurt gives the filling body and a subtle tang that keeps the sweetness in check.

The three-temperature baking method is what makes this work. Starting high at 400°F (200°C) sets the crust quickly, dropping to 350°F (175°C) cooks the filling gently without curdling the egg and yogurt, and bumping back up to 375°F (190°C) at the end browns the streusel topping to a golden crunch.

The cinnamon streusel goes on partway through baking, not at the start. This is intentional. Adding it too early lets it absorb moisture from the filling and turn soggy instead of staying crisp.

Pro Tips

  • Use firm, slightly underripe Anjou pears. Fully ripe pears release too much juice during baking and make the filling watery.
  • Cut the pears into bite-size pieces, not thin slices. Chunks hold their shape better during the longer bake time.
  • Let the pie cool at least 30 minutes before slicing. The custard filling continues to set as it cools.
  • Grate the nutmeg fresh if possible. It’s sharper and more aromatic than pre-ground.

Variations

  • Add ¼ cup dried cranberries to the pear filling for a tart pop of color.
  • Swap Anjou pears for Bosc pears, which hold their shape even better when baked.
  • Toss a handful of chopped walnuts into the streusel for a nuttier crunch.

Ingredients

5 5
EACH PEARS
anjou
2 30
½ 118
CUP ML SUGAR
0.6
TEASPOON ML SALT
1 237
1 1
LARGE EACH EGG
¼ 1.3
TEASPOON ML NUTMEG
grated
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML SUGAR
½ 2.5
TEASPOON ML CINNAMON
2 30
TABLESPOONS ML MARGARINE
1 1
EACH EACH PIE SHELL (9 INCH)
package

Directions

Preheat oven to 400℉ (200℃).

Peel pears and cut into bite-size pieces.

Set aside.

In a large bowl, combine remaining filling ingredients and fold in pears.

Pour pear mixture into pie crust and bake at 400℉ (200℃) for 15 minutes Lower heat to 350℉ (180℃) and continue baking for 25 minutes more.

Mix together topping ingredients.

Remove pie from oven and sprinkle topping over filling.

Raise heat to 375℉ (190℃) and bake until topping is brown.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 384g (13.5 oz)
Amount per Serving
Calories 608 27% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 404mg 17%
Total Carbohydrate 36g 36%
Dietary Fiber 8g 31%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 16%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe