Pear Pie With Candies Crust
A delightful pear pie featuring a candied crust that combines sweet pears with a crunchy topping, perfect for dessert or a comforting treat with whipped cream or ice cream.
Ingredients
Instructions
- Fill a well-greased 9-inch pie pan with thin slices of canned pears.
- Mix together the brown sugar, cake flour, salt, and cinnamon if desired.
- Work the butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse cornmeal.
- Pat this mixture on top of the pears to form the top crust.
- Bake the pie until the crust is golden and the filling is heated through.
- Allow to cool before serving with plain or whipped cream, or a scoop of ice cream.
Tips & Substitutions
For a richer flavor, try adding a pinch of nutmeg along with the cinnamon. If you don't have cake flour, you can substitute all-purpose flour by reducing the amount slightly. A tablespoon of cornstarch mixed with all-purpose flour can also mimic the tenderness of cake flour. Make sure the pears are drained well to avoid a soggy crust.
Serving Suggestions
Serve this delicious pear pie warm or at room temperature, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Lois' Sweet Potato Pie for a comforting dessert spread during family gatherings or holidays.
Storage & Reheating
Leftover pear pie can be covered with plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through. This will help maintain the crispness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Pear Pie With Candies Crust contains roughly 1382 calories, with 20g protein, 250g carbohydrates, and 32g fat. It is an excellent source of iron (99% of the Daily Value), protein (40% of the Daily Value), and dietary fiber (22% of the Daily Value). Note that it is relatively high in sodium, at 508mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pears instead of canned?
Yes, you can use fresh pears! Just peel, core, and slice them, then cook them down slightly in a saucepan with a bit of sugar and water to soften them before adding to the pie. This will help achieve a similar texture to canned pears.
What can I do if my crust is too crumbly?
If your crust mixture is too crumbly and doesn't hold together, try adding a tablespoon of cold water or more melted butter, a little at a time, until it reaches a consistency that can be patted into place. Ensure you're not overworking the mixture to keep it tender.
How can I make this pie ahead of time?
You can prepare the pie a day in advance. Assemble it and refrigerate before baking. When ready to serve, bake it directly from the fridge, just add a few extra minutes to the baking time to ensure it's heated through and the crust is golden.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).