Pear Butterscotch Pie

LeGourmetTV's picture

Sep. 07, 2013

This is a great change of pace from a fall apple pie - Pears and butterscotch go together really well... maybe with some ice cream on top.


Pastry dough 250 Gram (as needed for double crust)
Unsalted butter 1 Tablespoon , cut up
For filling
All purpose flour 3 Tablespoon
Ground cinnamon 1 Teaspoon
Grated nutmeg 1 Teaspoon (2 ml)
Salt 1 Pinch
Packed brown sugar 1 Cup (16 tbs) (125 mL)
Bartlett pear/Anjou pear 5 (firm ripe)
Fresh squeezed lemon juice 1 Tablespoon
Pure vanilla extract 1 Teaspoon
For egg wash
Eggs 1 Large
Water 1 Tablespoon
For sprinkling
Turbinado sugar 1 Tablespoon



1. Preheat oven to 425 degree F or 220 degrees C.


For Filling

2. Whisk together the flour, cinnamon, nutmeg, and salt. Add brown sugar and whisk until smooth.

3. Peel and core the pears, cut each into 6 wedges and place into the bowl. Pour flour sugar mixture on top and gently toss to coat pear with mixture.

4. Add lemon juice, and vanilla. Let stand while you roll out the crust.

For Crust:

5. Roll out doughon a lightly floured surface to fit into a 9-inch pie plate. Place in refrigerator while you work on the second one (for lid).

6. Roll out 2nd piece of dough into a 13-inch round for the lid, and cut vent holes.

To Assemble:

7. Pour the pear filling into the shell, and dot with butter. Cover with pastry lid and trim the edges, leaving a ½-inch overhang. Press edges together with a fork to seal, then fold under.

8. Brush top crust with egg wash and sprinkle with sugar.

9. Place it on baking sheet and bake for about 20 minutes. Reduce oven to 375°F (190ºC) and bake for another 40-45 minutes or until crust is golden and filling is bubbling. Remove from oven and cool to room temperature before serving.


10. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 431Calories from Fat 125

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 232 mg9.67%

Total Carbohydrates 76 g25.3%

Dietary Fiber 6 g24%

Sugars 37 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet