Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
12 servings (serving size: 1 wedge pie and about 1 1/2 teaspoons sauce)

Bartlett or Anjou pears work best in this pie. Be sure to purchase firm, slightly under-ripe fruit for this pie since the pears soften and give off juice as they cook.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust.

Step 3

Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.

Step 4

To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

Ratings & Reviews

JLBeaver's Review

November 07, 2009
I've made this pie several times. I have also made it with granny smith apples and peaches. Very yummy regardless which fruit I used!

cherryhill19's Review

July 18, 2011
I made this today with some not-so-great D'Anjou pears (mealy) and wonderful Fuji apples, Cooking Light's lightened pie crust recipe (All-Purpose Light Piecrust, from December 2009). I followed the advice of previous commenters (thanks!) and added more cinnamon to the filling and some to the streusel. I also doubled the streusel. My husband gave it five stars (he's eaten 1/4 of the pie already). I will make this again.

carolfitz's Review

August 16, 2009
Made to recipe with two each, Fourelle, Bartlett, Anjou. Filled the shell partly by hand, putting the larger Fourelle slices in the bottom and then adding the smaller Bartlett & Anjou. Almost vertical fluting kept the filling in place before baking, and by finish the fruit had settled to the top of the pie plate. Needed about 10 min longer to brown. Served with vanilla ice cream instead of the sauce. Very good pie.

JCharlotte80's Review

July 26, 2010
Excellent and a lovely change from apple pie. I skipped the caramel sauce and didn't miss it.

KiranS's Review

November 09, 2011
I once made the mistake of make this pie as a trial for a party, the same week that I was working from home. It was so delicious that I ate 1/2 the pie all by myself. The pie is so good, that the caramel sauce can be excluded if you like. Please note, if you make this pie in advance, refrigerate it and bring to room temperature when you are ready to serve, otherwise it'll get really soggy.

steponme's Review

December 27, 2010
I gave this 4 stars b/c of a slight alteration; added a little extra cinnamon to the pears also added cinnamon to streusel topping and I wish that the streusel topping stayed cripy the next day. I didn't make the caramel sauce; didn't feel it was needed.

CookinMB's Review

January 17, 2011
It was excellent! Made it for New Year's Day. The whole family loved it & never knew it was a "light" recipe. I doubled the recipe for the streusel topping for more crumbs on top. YUM!

Kim828588's Review

November 30, 2008
Fabulous! The flavor is scrumptious. This is awesome with or without the caramel sauce! I did a trial run before Thanksgiving, and fell in love with it! Made it for the big Thanksgiving meal instead of apple and it was a huge hit! This is the first non-chocolate dessert ever to make it on my list of 'o.o.' foods (oral orgasm) Hint: Works better if you use a deep dish pie plate.

SaraKWelch's Review

December 14, 2009
This pie is delicious! I also used a deep dish pie plate and skipped the sauce. I served it with Blue Bell light vanilla ice cream and it tasted very much like apple pie to me, but it was wonderful nonetheless. The only difficult part of this pie is slicing the pears. They're so slippery after they've been peeled, I don't know how many times they slipped out of my hands! I will definitely be making this one again. It's pretty enough to serve to company too.

starrynight1658's Review

November 30, 2008
I made this for Thanksgiving, and it stole the show! Absolutely delicious and simple to make. Followed the recipe exactly, and it didn't even need the caramel sauce (although that was yummy too!) I will definitely be making this again and again!