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French Pear Pie

This is one of my family's greatest recipes. It is about 30 times better than apple pie, especially if you use fresh nutmeg. You can certainly substitute the pears for peaches too, if they're in season. Let cool or serve warm with a scoop of vanilla ice cream.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 2901.4 kcal

Equipment

  • 1 9-inch Pie Dish
  • 2 Mixing Bowls one large for pears, one small for sugar/nutmeg
  • 1 Pastry Cutter for making the crumble topping
  • 1 Chef's Knife and Cutting Board for peeling and slicing pears
  • 1 Microplane Grater for fresh nutmeg

Ingredients
  

Main

  • 6 large pears peeled and sliced
  • 1 lemon juiced
  • ⅔ cup white sugar
  • ½ teaspoon grated nutmeg
  • 1 9 inch unbaked single pie crust
  • ½ cup butter
  • ½ cup brown sugar
  • 1 cup all-purpose flour

Instructions
 

  • Preheat oven to 450 degrees F (230 degrees C).
  • Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
  • Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

Notes

For optimal flavor, select ripe but firm pears like Bosc or Anjou, ensuring they hold their shape during baking. Toss them with lemon juice immediately after slicing to prevent oxidation. Using freshly grated nutmeg is crucial; its aromatic intensity far surpasses pre-ground. When preparing the crumble topping, ensure your butter is very cold and cut into small pieces for the best crumbly texture. For an extra crisp bottom crust, consider a quick blind bake of the pie shell before adding the filling, though the recipe's method works. Monitor the pie closely during the final baking stage to prevent the crumble from over-browning; tent with foil if necessary. Allow the pie to rest for at least 30 minutes after baking for the filling to set properly, resulting in cleaner slices. Serve warm with high-quality vanilla bean ice cream or a dollop of crème fraîche for a delightful contrast.