Pies, Tarts and Desserts
Spiced Harvest Pear Pie with All-Butter Lattice Crust
This Spiced Harvest Pear Pie highlights the delicate, floral sweetness of autumn pears, enhanced by a warming blend of ginger and cardamom. Wrapped in a handcrafted, flaky lattice crust, it offers a sophisticated alternative to traditional apple pie for your seasonal table.
- Prep
- 45 min
- Cook
- 55 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 420 kcal
Method
Prepare the crust by pulsing flour, salt, and 1 teaspoon of sugar in a food processor. Add cold cubed butter and pulse until pea-sized crumbs form. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
For a grain-free variation, substitute the flour with a blend of 2 cups almond flour and 1/2 cup tapioca starch, using 1 egg to help bind the dough.
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to heat up.
In a large bowl, toss the sliced pears with lemon juice, granulated sugar, brown sugar, cornstarch, ginger, cardamom, and vanilla. Let sit for 15 minutes to allow the juices to release.
Roll out one dough disc on a floured surface and fit it into a 9-inch pie plate. Fill with the pear mixture.
Roll out the second disc and cut into 1-inch strips. Weave the strips over the filling to create a lattice pattern. Trim and crimp the edges to seal.
Brush the lattice with a beaten egg wash and sprinkle with a little extra sugar if desired.
Place the pie on the preheated baking sheet. Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 35-40 minutes until the crust is deep golden and the filling is bubbling.
Allow the pie to cool completely for at least 3 hours before slicing to ensure the filling sets properly.
Notes
Choose firm-ripe pears like Bosc or Anjou; they hold their shape during baking unlike softer varieties like Bartlett.
For a dairy-free version, replace the butter with chilled lard or a high-quality vegan butter stick, ensuring it stays very cold during the mixing process.
Baking the pie on a preheated baking sheet helps cook the bottom crust quickly, preventing the dreaded 'soggy bottom'.
If the edges of the crust brown too quickly, tent them with aluminum foil halfway through baking.
