Spiced Pear Pie with Sourdough Crust

Spiced Pear Pie

This Spiced Pear Pie is the perfect end to a fall supper! Top with a dollop of vanilla whipped cream. 

Course Dessert
Cuisine American
Keyword Baking, fall, pear, Pie, Thanksgiving
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling time 2 hours
Total Time 1 hour 25 minutes
Servings 8 people
Calories 565 kcal
Author Erica Kastner


  • 1 recipe for a double-crust pie crust (see note)
  • 3 tbsp all-purpose flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 pinch cardamom
  • 1 tsp vanilla extract
  • 2 tbsp unrefined cane sugar, divided
  • 1/8 tsp unrefined salt
  • 2 1/2 pounds ripe but still firm pears, cored and thinly sliced (about 10 small pears)
  • 1 tbsp heavy cream, for brushing crust
  • homemade whipped cream, for serving, optional


  1. Preheat oven to 425 degrees F.

  2. In a small bowl, whisk together the flour, spices, salt, and 1 tablespoon of the sugar. In a large bowl, toss the pears with the vanilla and flour/spice mixture.

  3. Roll out half of the pie dough and line a pie dish with it. Sprinkle the remaining 1 tablespoon of sugar over the bottom of the crust. Pour the pear mixture on top. Roll out the other half of the pie dough and place it on top of the crust. Trim and crimp the edges.

  4. Brush the top of the crust with the heavy cream. Place pie on a rimmed baking sheet.

  5. Bake in preheated 425 degree oven for 20 minutes. Lower the temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbly, about 50-60 minutes. Tent with foil or a pie crust shield if the crust browns too quickly before the pie is done baking.

  6. Remove from oven and cool in the pie pan on a cooling rack for a minimum of 2 hours before slicing. Serve with whipped cream if desired.

Recipe Notes

I used my Sourdough Pie Crust recipe.

Recipe adapted from epicurious.