m. c. de marco: The New Kitchen Cookbook

Pear Pie

I make pear pie with somewhat underripe pears from our backyard pear tree. This recipe is from Tennis Maynard via my friend Tom Franczak. I added the clove, and I’m usually too lazy for the egg white.


  • 1 9" double-crust pie shell (uncooked)
  • about 6 c. peeled, cored and sliced pears
  • ½ c. sugar
  • ¼ tsp nutmeg
  • 1 ½ tsp ground ginger
  • 1 tsp vanilla (I use vanilla bean paste)
  • dash ground clove
  • 4 T. flour
  • 1 egg white for crust (optional)


“Mix thoroughly, then pour into pie crust and proceed as normally. You do brush your crust with a partially beaten egg white, don’t you? Browns nicely. Also of course the usual 3-4 slits for steam. Bake at 425° [for] 10-15 minutes, then turn down to 350° and bake another 30-35 minutes until done. Of course cool before cutting. I always put in enough fruit to make a ‘dome’ under the crust. Cooks down a little, makes a better pie.”


You can make pear pie just like apple pie (q.v.), but then it tastes just like apple pie.