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Honey Pear Pie Recipe

Honey Pear Pie Recipe

Learn how to make the best homemade Honey Pear Pie with this easy baking recipe. Perfectly spiced pears are bathed in a honey glaze and encased in a buttery, flaky crust that's simple to master. The ultimate autumn dessert that balances sweet and warming flavors beautifully.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Honey Pear Pie with a beautifully latticed golden-brown crust, revealing glimpses of juicy pear slices glistening with honey syrup beneath. Shot in soft natural light on a weathered wooden table, with a vintage ceramic pie dish nestled among scattered cinnamon sticks, star anise, and fresh pear slices. A thin slice has been cut, showing the perfectly set filling with caramelized pear layers. A small jar of honey with a wooden dipper and a scoop of vanilla ice cream melting slightly against the warm pie create visual texture, while a light dusting of powdered sugar adds a finishing touch that catches the light beautifully.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg firm pears (about 6 medium pears, Bosc or Conference varieties)</li><li class="ingredients-single-item">100g honey (use a floral variety for best flavor)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">25g unsalted butter, cut into small pieces</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry blender or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender to cut it into the flour mixture until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. You may not need all the water – the dough should hold together when pinched but not feel wet or sticky. Cold ingredients and minimal handling are crucial here to prevent the butter from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again, preventing a tough or shrinking crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Peel, core, and slice the pears into 0.5cm thick slices. Place in a large bowl and toss gently with lemon juice to prevent browning.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small saucepan, warm the honey until it becomes more liquid, then add 2 tablespoons of water and stir to combine. Allow to cool slightly before pouring over the pears.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, and ginger. Sprinkle this mixture over the pears and honey, add vanilla extract, then toss everything together until all slices are evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. This will help the bottom crust cook properly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the larger disk of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a floured surface, roll it out to a circle about 30cm in diameter and 3mm thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the pear filling in the crust, slightly mounding in the center. Dot the top with the small pieces of butter – this will melt into the filling as it bakes, adding richness and helping to thicken the juices.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll out the second disk of dough and either place it whole on top with slits cut for steam to escape, or create a lattice pattern by cutting strips and weaving them over the filling. For a lattice, aim for 2.5cm wide strips arranged in an over-under pattern. The gaps allow moisture to evaporate, helping prevent a soggy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim any excess dough hanging over the edges, then fold and crimp the edges decoratively. Brush the top crust with beaten egg for a beautiful golden shine when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C, then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more. Cover the edges with a pie shield or aluminum foil if they start to brown too quickly. The pie is done when the crust is deeply golden and the filling is bubbling through the vents or lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool on a wire rack for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so it won't run when cut. Your patience will be rewarded with clean, beautiful slices!</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve slightly warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. This pie will keep, covered at room temperature, for 2 days, or refrigerated for up to 5 days. The flavors actually develop and improve overnight!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Honey Pear Pie Recipe?

This pie requires firm pears, honey, sugar, cinnamon, nutmeg, ginger, vanilla, lemon juice, cornstarch, and butter for the filling. The flaky crust needs flour, cold butter, sugar, salt, and ice water, plus an egg for the wash.

How to cook Honey Pear Pie Recipe at home?

Learn how to cook Honey Pear Pie Recipe by first making a flaky pastry with cold ingredients, then preparing spiced pear filling with honey. Assemble with a lattice top, bake initially at 200°C for 20 minutes, then reduce to 180°C for 35-40 minutes until golden and bubbling. Allow to cool for 3 hours before serving.

Which pear varieties work best for a honey-glazed fruit pie?

Bosc and Conference pears are ideal for baking as they hold their shape and texture during cooking. Anjou and Bartlett pears also work well but may become slightly softer. Choose firm, slightly underripe pears that won't turn mushy in the oven.

How do I prevent a soggy bottom on my fruit pie?

Prevent a soggy bottom by preheating a baking sheet in the oven, using cornstarch in the filling to absorb excess moisture, blind baking the bottom crust for 10 minutes, and ensuring your pears aren't overly ripe. A glass pie dish also helps monitor the bottom crust's doneness.

Can I make this pear dessert ahead of time for a dinner party?

Yes! This pie actually improves with flavour when made 1-2 days ahead. Bake completely, cool thoroughly, then store at room temperature (covered) for up to 2 days or refrigerated for 5 days. Warm slightly in a 150°C oven for 15 minutes before serving.

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Place in a large bowl and toss gently with lemon juice to prevent browning." }, { "@type": "HowToStep", "name": "Make honey glaze", "text": "In a small saucepan, warm the honey until it becomes more liquid, then add 2 tablespoons of water and stir to combine. Allow to cool slightly before pouring over the pears." }, { "@type": "HowToStep", "name": "Season filling", "text": "In a separate bowl, combine sugar, cornstarch, cinnamon, nutmeg, and ginger. Sprinkle this mixture over the pears and honey, add vanilla extract, then toss everything together until all slices are evenly coated." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. This will help the bottom crust cook properly." }, { "@type": "HowToStep", "name": "Roll bottom crust", "text": "Remove the larger disk of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. 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My whole family was impressed.", "name": "Best Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanchita Patel", "datePublished": "2024-06-12", "reviewBody": "This recipe is a keeper! My family literally begged for seconds, and the pie was gone by the end of the day. The warming spices complement the pears perfectly. I used Bosc pears as suggested and they held their shape wonderfully through baking.", "name": "Family Favorite Instantly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Bergström", "datePublished": "2024-06-15", "reviewBody": "Definitely worth the prep time! I was a bit intimidated by the lattice crust but the instructions were so clear that it turned out beautifully. I used a local wildflower honey and it added such a wonderful depth of flavor to the pears.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nora Sullivan", "datePublished": "2024-06-18", "reviewBody": "This has become my signature autumn dessert! The honey caramelizes beautifully and creates this amazing syrup with the pear juices. I added a tiny pinch of cardamom as well and it was divine. Will be making this for years to come!", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/honey-pear-pie-recipe" }
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