rustic pear pie

rustic pear pie
Servings: 8 Prep 10 mins


  • 3 ripe but firm Bartlett pears (about 1-1/2 pounds total)
  • 1/4 cup light-brown sugar
  • 1/8 teaspoon ground nutmeg
  • 1 refrigerated prepared piecrust (from a 15 ounce box)
  • 1 tablespoon unsalted butter, cut up
  • 1 tablespoon heavy cream or milk

Make It

1. Heat oven to 400 degree F.

2. Cut pears in half; remove cores. Cut in thin slices. In large bowl, toss with 3 tablespoons of the sugar and the nutmeg.

3. Place piecrust on work surface; gently roll out to 14 inches in diameter and place on ungreased baking sheet. Mound pear slices in center, leaving a 2-inch border. Dot butter over pears. Fold edge of crust up and part way over filling. Repair any tears by pressing pastry together. Brush pastry edge with cream. Sprinkle with the remaining sugar.

4. Bake on the bottom shelf at 400 degree F for 35 minutes until filling is hot and crust is golden; place foil loosely over pie if crust browns too quickly. Let cool on pan on rack 10 minutes before serving. Serve with ice cream, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: Fat, total (g): 9, chol. (mg): 11, sat. fat (g): 4, carb. (g): 29, pro. (g): 1, sodium (mg): 104, Percent Daily Values are based on a 2,000 calorie diet.