Old-Fashioned Pear Pie

Recipe from

Oxmoor House


Pastry for 1 double-crust (9-inch) pie
1 cup sugar, divided
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
9 cups peeled, cored, and sliced pears
1/4 cup all-purpose flour
3 tablespoons butter or margarine, melted
2 tablespoons brandy
1 tablespoon lemon juice
1 egg white, beaten


Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.

Combine 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and salt in a large mixing bowl. Add pears, tossing gently to coat. Spoon into pastry shell.

Combine remaining sugar, flour, butter, brandy, and lemon juice; mix well. Spoon over pear mixture.

Roll remaining pastry to 1/8- inch thickness; cut into 1/2-inchwide strips, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 350° for 55 minutes. Brush pastry with egg white, and continue baking 5 minutes or until pastry is golden brown.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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