Best 4 Bartlett Pear Pie Recipes

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When the weather turns cooler and the pears begin to ripen, it's time to start thinking about baking a delicious bartlett pear pie. This classic dessert is a favorite for its flaky crust, juicy filling, and sweet-tart flavor. With so many different recipes to choose from, it can be hard to know where to start. That's why we've put together this guide to help you find the best recipe for your next bartlett pear pie. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered.

Check out the recipes below so you can choose the best recipe for yourself!

BARTLETT PEAR PIE



Bartlett Pear Pie image

Great fall pie when the Bartletts are ripe.

Provided by Julie

Categories     Desserts     Pies     Fruit Pie Recipes     Pear Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust pastry
½ cup unsalted butter, softened
½ cup white sugar
¼ cup brown sugar
1 ½ tablespoons all-purpose flour
1 teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
1 pinch ground cinnamon
2 eggs
5 Bartlett pears, peeled and chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
  • Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
  • Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 47.4 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 4.5 g, Protein 3.7 g, SaturatedFat 9.6 g, Sodium 211.9 mg, Sugar 29.6 g

BARTLETT PEAR PIE



Bartlett Pear Pie image

Great fall pie when the Bartletts are ripe.

Provided by Julie

Categories     Pear Pie

Time 1h50m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust pastry
½ cup unsalted butter, softened
½ cup white sugar
¼ cup brown sugar
1 ½ tablespoons all-purpose flour
1 teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
1 pinch ground cinnamon
2 eggs
5 Bartlett pears, peeled and chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
  • Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
  • Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 47.4 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 4.5 g, Protein 3.7 g, SaturatedFat 9.6 g, Sodium 211.9 mg, Sugar 29.6 g

BARTLETT PEAR TART



Bartlett Pear Tart image

This recipe is based on one from Sarah Leah Chase's cookbook, COLD WEATHER COOKING. In the original recipe, Chef Sarah uses a Hazelnut crust, which will be included at the end of this recipe. I prefer a regular pie crust. Although not a baker, I make a foolproof crust with my food processor. However, even a ready-prepared purchased crust works fine, too. I won't tell if you won't. Pears can be poached and custard made a day ahead and refrigerated, just bring to room temp before baking.

Provided by French Terrine

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1 (9 inch) pie crusts
5 bartlett pears, peeled, cut in half lengthwise, seeded and cored
2 cups dry white wine
3 tablespoons sugar
4 whole cloves
1 1/2 cups half-and-half cream
6 large egg yolks
1/4 cup flour
1/2 cup light brown sugar
1 teaspoon almond extract
1 tablespoon unsalted butter
1/2 cup apricot preserves, melted
3 tablespoons sliced almonds, toasted

Steps:

  • Preheat oven to 425. Using your favorite pastry recipe for 9 inch pie or one that has been commercially prepared, line a 10 inch tart pan with pie crust, molding to sides of pan. Prick bottom and sides with a fork and bake in preheated oven for 10 - 12 minutes.
  • Prepare poached pears: Place pears, wine, sugar, and cloves in a large skillet. Bring to boil, then simmer pears uncovered until they are crisp - tender. Depending on the ripeness of your pears, this can take 10 - 15 minutes, or even up to 45 minutes. Remove the pears with a slotted spoon and continue to reduce the poaching liquid to 1/3 cup, creating a thick syrup. Discard the cloves. Bosc pears would probably work nicely, too. But the D'Anjou pear supposedly is not the best pear to cook with, even though it is delicious on its own.
  • Prepare custard: Simmer Half & Half in a small sauce pan. In a bowl, whisk together egg yolks, flour, and brown sugar until smooth. Temper the egg yolk mixture by pouring some of the simmering Half & Half into it, then whisk mixture back into simmering cream. Bring to a boil over medium heat, stirring constantly. Reduce heat to simmer and continue stirring constantly until custard is thick and smooth, a few minutes more. Pour hot custard into a clean bowl, and whisk in the almond extract, butter, and the syrup that was created from the reduced poaching liquid.
  • Preheat oven to 375 degrees F. Spread the custard evenly in the partially baked crust. Using a large kitchen knife, slice pear halves thinly, about 1/8 inch, and carefully fan out, keeping shape of pear intact. Using the knife, scoop fanned-out pear half up and gently slide onto custard, keeping the shape intact. (Chef Sarah uses a method of slicing the pear half ALMOST to the bottom, but leaving it intact, transferring it to the custard and then fanning the pear out. But this didn't work for me.) Repeat until the crust is filled with thinly sliced pears. If your pears are smaller, you will need to place a pear half in the center.
  • Bake for 30 - 40 minutes until custard is set and lightly browned.
  • Melt a pat of butter in a small skillet and toast sliced almonds lightly. Brush the warm tart with the melted apricot preserves to glaze, then sprinkle with toasted almonds. In the original recipe, the tart is topped with toasted chopped hazelnuts -- probably a better choice if using the hazelnut crust. Serve tart warm or at room temperature, topped with whipped cream.
  • *****************************************************************.
  • If you would like to prepare the hazelnut crust used in the original recipe: Preheat oven to 375 degrees F. Combine 1 cup of lightly toasted and skinned hazelnuts, 1/4 cup of sugar, 1 1/4 cups of four, 1/2 teaspoon of ground cinnamon and pinch of salt in a food processor and mix thoroughly. Add 1/2 cup (1 stick) butter and 1 large egg yolk and process until the dough forms a ball. Press the dough over the bottom and up side of fluted tart pan. Place shell in freezer for 15 minutes. Prick the chilled tart shell on the bottom with a fork in several places. Bake 12 - 15 minutes until just lightly browned. Remove from oven and set aside to cool. Proceed with recipe as above. If using the hazelnut crust, then top finished glazed tart with additional chopped hazelnuts.

Nutrition Facts : Calories 489.7, Fat 19, SaturatedFat 7.4, Cholesterol 158.9, Sodium 160.4, Carbohydrate 66.6, Fiber 5.1, Sugar 38.6, Protein 6.3

HOMEMADE PEAR PIE



Homemade Pear Pie image

I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. -Darlene Jacobson, Waterford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
FILLING:
5 cups sliced peeled fresh pears
1 tablespoon lemon juice
1/3 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 438 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 4g fiber), Protein 4g protein.

Tips:

  • Choose ripe, firm pears. Underripe pears will be too hard and tart, while overripe pears will be too soft and mushy.
  • Peel and core the pears before slicing them. This will make it easier to eat the pie and prevent the pears from browning.
  • Use a sharp knife to slice the pears. This will help to prevent the pears from bruising and make them easier to cut.
  • Don't overcrowd the pie crust with pears. This will prevent the pears from cooking evenly.
  • Bake the pie until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked through.
  • Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

With its flaky crust, sweet and juicy filling, and warm spices, this Bartlett pear pie is the perfect dessert for any occasion. Whether you're serving it for a special holiday meal or a simple weeknight dinner, this pie is sure to be a hit. So next time you're looking for a delicious and easy-to-make dessert, give this Bartlett pear pie a try.

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