Deep-Dish Pear Pie

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.