10 Tips for when cooking this dish
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Use ripe but firm pears — too soft and they’ll turn mushy.
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Combine varieties (like Bartlett + Bosc) for depth of flavour.
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Don’t skip cornstarch — it helps thicken the filling.
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Sprinkle a little flour or ground nuts under the bottom crust to prevent sogginess.
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Chill dough before rolling for flakier crust.
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Add a pinch of cardamom for extra warmth.
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Brush crust with egg wash for a golden finish.
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Bake on a baking sheet to catch drips.
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Let pie cool completely before slicing for best texture.
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Reheat slices in the oven, not microwave, to keep crust crisp.
Serve it with suggestions
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Vanilla ice cream
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Whipped cream with a hint of cinnamon
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Caramel drizzle
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A side of hot coffee or spiced tea
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As part of a holiday dessert table with apple and pumpkin pie
FAQs
Q: What pears are best for pear pie?
A: Bartlett, Bosc, and Anjou pears are excellent choices because they hold shape when baked.
Q: Do I need to peel the pears?
A: Yes, peeling ensures a smoother filling texture.
Q: Can I make pear pie ahead of time?
A: Yes, bake it a day ahead and store covered at room temperature or refrigerate.
Q: How do I keep the bottom crust from getting soggy?
A: Sprinkle flour or finely ground nuts under the filling before baking.
Q: Can I freeze pear pie?
A: Yes, freeze unbaked pie (wrapped tightly) for up to 3 months. Bake from frozen, adding extra time.
