Spiced Pear Apple Pie Recipe – Easy Homemade Fall Dessert

The smell of bubbling cinnamon, nutmeg, and sweet fruit drifting from the oven just makes everything feel right, doesn’t it? That’s exactly what happens every time I bake my spiced pear apple pie. It’s not just a dessert—it’s a cozy hug, the kind of pie that makes you pause and savor each forkful. I first stumbled onto this combo years ago when our apple harvest was a bit underwhelming, but our pear tree was practically showing off. I needed to stretch the apples, so I paired them with juicy, ripe pears and, honestly, I haven’t looked back.

This spiced pear apple pie recipe quickly became a staple in my kitchen, especially once sweater weather hits. There’s something magical about how the pears soften and soak up all those warm spices, while the apples add just the right amount of bite. It’s perfect for fall, of course, but I make it through winter too—basically whenever I’m craving a dessert that’s both familiar and a little unexpected.

If you love classic apple pie but are ready for something just a bit more exciting, this is your new go-to. The best part? It’s simple enough for a weeknight treat but special enough for a holiday table. I’ve tested this recipe more times than I can count (my family is not complaining), and with every bite, I’m reminded why it’s my favorite. Whether you’re a pie newbie or a seasoned baker, you’ll find making spiced pear apple pie surprisingly doable—and downright comforting.

Why You’ll Love This Recipe

• Quick & Easy: You can assemble this spiced pear apple pie in about 30 minutes (plus baking time)—great for busy weekends or when you need to bring dessert to a gathering in a pinch.
• Simple Ingredients: No hunting down rare spices or fancy produce. You probably have almost everything on hand, especially during apple and pear season.
• Perfect for Fall & Holidays: This pie is a showstopper for Thanksgiving, Friendsgiving, or any cozy autumn night in. It’s also a fantastic way to use up that fruit bowl of apples and pears before they turn.
• Crowd-Pleaser: Kids love the sweet, cinnamon-scented filling, and adults appreciate the depth of flavor from the pears and spices. It never lasts long at potlucks or family dinners—trust me on that.
• Unbelievably Delicious: The pairing of spiced pears and apples is something else: juicy, sweet, and gently tart, all wrapped in a flaky, buttery crust. It’s the kind of pie that makes you want seconds (and maybe a secret third slice).

What truly sets this spiced pear apple pie apart is the balance. I blend the pears just enough for silkiness but leave the apples chunky for texture. A touch of ginger and cloves rounds out the cinnamon, giving it warmth without overpowering the fruit. I’ll be honest—once I started making it this way, plain apple pie felt a bit, well, plain.

This recipe is also super forgiving. Forgot to peel a pear? No biggie—the skins practically melt away. Ran out of brown sugar? White sugar and a drizzle of molasses will do the trick. I’ve made this pie with store-bought crusts and homemade, and both work beautifully. It’s comfort food with a little twist, guaranteed to make your kitchen smell (and feel) like home.

What Ingredients You Will Need

This spiced pear apple pie recipe is all about simple, wholesome ingredients coming together for a comforting dessert. Most of these are pantry staples, and I’ll share tips for substitutions if you’re missing anything. The fruit is the star, so pick ripe but firm pears and crisp apples for the best texture.

• For the Filling:
  • 3 medium apples, peeled, cored, and sliced (about 400g) (Granny Smith or Honeycrisp work great for tartness and crunch)
  • 3 medium ripe pears, peeled, cored, and sliced (about 400g) (Bosc, Bartlett, or Anjou are my picks for their sweetness and texture)
  • 3/4 cup (150g) granulated sugar (or split half white and half light brown sugar for a deeper flavor)
  • 2 tbsp (16g) all-purpose flour (helps thicken the filling)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (skip if you don’t have it, but it adds a lovely warmth)
  • 1/4 tsp salt
  • 1 tbsp (15ml) lemon juice (keeps flavors bright and balances sweetness)
  • 1 tsp vanilla extract (optional, but highly recommended for extra depth)
• For the Pie Crust:
  • 2 unbaked 9-inch pie crusts (store-bought or homemade—use your favorite recipe or a refrigerated option for convenience)
  • 1 egg, beaten with 1 tbsp water (for egg wash, gives a golden finish—skip for vegan, or use milk/plant milk)
  • Coarse sugar for sprinkling (optional, adds sparkle and crunch on top)

Ingredient Tips:

• If you want a gluten-free version, use a 1:1 gluten-free flour blend for the thickener and a GF pie crust (I’ve had luck with Bob’s Red Mill).
• For a lower-sugar option, cut the sugar to 1/2 cup—ripe pears add plenty of natural sweetness.
• If apples or pears are out of season, you can use frozen fruit (thaw and drain well before using).
• Don’t stress about the exact apple or pear variety—just make sure they’re fresh and not too soft.

I’m partial to King Arthur for flour and Nielsen-Massey for vanilla, but use what you have. Honestly, the magic is in the mix of fruit and spice, so don’t overthink it!

Equipment Needed

• 9-inch pie plate (glass, metal, or ceramic—glass lets you check for a golden bottom crust)
• Mixing bowls (at least two: one for fruit, one for dry ingredients)
• Measuring cups and spoons (accuracy matters for the filling—especially the flour and spices)
• Peeler and corer (a small paring knife works fine if you don’t have a corer)
• Rolling pin (if using homemade crust; a wine bottle works in a pinch—been there!)
• Pastry brush (for egg wash; or use your fingers, it’s rustic baking!)
• Baking sheet (set under the pie to catch any drips and save your oven)
• Aluminum foil or pie crust shield (prevents the edges from burning—if you don’t have a shield, just crimp some foil around the rim)

I’ve made this pie in every kind of pie plate—metal heats fastest, but ceramic holds heat well for even baking. If you’re on a budget, the basic glass Pyrex dish works perfectly and lasts forever. Keep your tools clean and dry—especially measuring spoons for spices, or you’ll get clumps. And seriously, don’t skip the baking sheet under your pie. Cleaning burnt sugar from the oven is a pain I wouldn’t wish on anyone.

Preparation Method

1. Prep the Fruit:
   • Peel, core, and slice 3 apples (about 400g) and 3 pears (about 400g). Aim for 1/4-inch thick slices for even baking.
   • Place fruit in a large bowl and toss with 1 tbsp (15ml) lemon juice. This keeps the fruit from browning and adds a little zing.
   • Tip: If you notice a lot of juice in the bowl, don’t worry—just drain a little off before adding to the crust, or your pie might get soupy.
2. Mix the Filling:
   • In a separate bowl, stir together 3/4 cup (150g) granulated sugar, 2 tbsp (16g) all-purpose flour, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, and 1/4 tsp salt.
   • Pour the dry mix over the fruit. Add 1 tsp vanilla extract (optional). Toss gently until evenly coated.
   • Note: If your pears are extra juicy, sprinkle in another teaspoon of flour. Better safe than sorry!
3. Prepare the Pie Crust:
   • Roll out one pie crust and fit it into a 9-inch pie plate. Let the edges hang over slightly; you’ll trim later.
   • If using store-bought crust, let it warm up a bit so it doesn’t crack. Homemade? Chill it for 10 minutes after fitting it in the plate for the flakiest layers.
4. Fill and Top:
   • Spoon the fruit filling into the crust. Spread it out evenly, mounding slightly in the center.
   • Dot with a few small cubes of butter if you want (totally optional, but adds richness).
   • Roll out the second crust and lay over the filling. Trim and crimp the edges to seal. Cut a few slits or shapes in the top for steam to escape.
   • Brush with beaten egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar if you like a little sparkle.
5. Bake:
   • Place the pie on a baking sheet (to catch any drips!) and bake in a preheated 400°F (200°C) oven for 20 minutes.
   • After 20 minutes, lower the temperature to 350°F (175°C) and bake for another 35-45 minutes, until the crust is golden and juices are bubbling.
   • If the edges brown too quickly, shield them with foil about halfway through.
   • Pro tip: The pie is done when the center is bubbling and the bottom crust looks golden (if using glass).
6. Cool and Serve:
   • Cool the pie on a wire rack for at least 2 hours before slicing. This helps the juices set so you don’t end up with a soupy mess.
   • Enjoy warm or at room temperature. It’s especially dreamy with vanilla ice cream or a dollop of whipped cream.

Troubleshooting: If the filling isn’t thickening, let the pie cool longer—the juices will set as it sits. If your crust is soggy, try using a metal pie pan next time, or preheat the baking sheet before placing the pie on it for an extra crispy base.

Cooking Tips & Techniques

Baking pies can feel intimidating, but honestly, it’s mostly about the little things. Here’s what I’ve learned after a dozen (or more) spiced pear apple pies:

• Fruit Size Matters: Cut your apples and pears evenly for even baking. Too thick and they’ll stay crunchy; too thin and they’ll turn to mush.
• Don’t Overfill: It’s tempting to pile in the fruit, but an overstuffed pie can leak or take forever to set. Keep it just mounded, not heaping over the top.
• Keep It Cold: Cold dough bakes up flakier. If your kitchen is warm, pop the assembled pie in the fridge for 10 minutes before baking.
• Steam Is Your Friend: Those slits or pretty cutouts on top aren’t just for looks—they let steam escape, so your pie doesn’t get soggy.
• Egg Wash Tricks: For a super-glossy crust, brush with egg yolk only. For a softer shine, use whole egg plus water or milk.
• Watch the Edges: If your pie browns too fast, don’t panic! Just cover the crust edges with foil or a pie shield.
• Let It Rest: I know, it’s torture, but letting the pie cool for at least 2 hours helps the filling stay put when sliced.

One time, I tried to slice my pie right out of the oven… let’s just say it was more like a fruit soup with crust “islands.” Lesson learned—patience really does pay off. If you want to multitask, prep your filling and crust ahead, and assemble just before baking. That way, you can clean up or make dinner while the pie works its magic in the oven.

Variations & Adaptations

This spiced pear apple pie is endlessly adaptable. If you’re in the mood to switch things up or need to cater to different diets, here are some easy ideas:

• Gluten-Free: Use a gluten-free pie crust and swap the flour in the filling for a GF blend or cornstarch (1 tablespoon works). I’ve made this for gluten-free friends, and honestly, nobody misses the gluten.
• Vegan: Use a plant-based butter or coconut oil crust, and skip the egg wash (brushing with almond milk works!). Make sure your sugar is vegan.
• Low-Sugar: Reduce sugar to 1/2 cup or use a sugar substitute like Swerve or coconut sugar. Extra ripe pears make up for it.
• Mix Up the Fruit: Try swapping in a handful of cranberries or a chopped quince for a tart punch. In summer, use peaches instead of pears for a totally different vibe.
• Different Spices: Add cardamom or allspice for a more exotic twist. I once added a splash of bourbon—delicious but definitely for adults only!
• Mini Pies: Make hand pies or mini galettes for individual desserts or lunchbox treats. Adjust the baking time down to 25-30 minutes.

My personal favorite twist? Adding a handful of chopped pecans on top of the filling before sealing the crust. The nuts toast up beautifully and add a lovely crunch.

Serving & Storage Suggestions

For maximum coziness, serve your spiced pear apple pie just a little warm, with a scoop of vanilla ice cream or a swirl of whipped cream. If you want to feel fancy, dust the top with a sprinkle of cinnamon or powdered sugar. For a brunch spread, pair with strong coffee or spiced chai—so good!

This pie keeps well at room temperature for a day, covered loosely with foil. For longer storage, refrigerate up to 4 days. Just bring it back to room temp before serving if you can. To freeze, wrap tightly in plastic and foil (whole or sliced) and freeze for up to 2 months. Reheat slices in a 325°F (160°C) oven for 10-15 minutes for that just-baked texture.

The flavor gets even better after a day—the spices mellow and the filling sets perfectly. If you like your pie crisp, reheat uncovered to keep the crust from getting soggy.

Nutritional Information & Benefits

Each slice of spiced pear apple pie (based on 8 slices per pie) is about 320 calories, with 4g fiber, 3g protein, and 12g fat. Pears and apples are packed with vitamin C, potassium, and antioxidants, making this dessert a sweet way to sneak in some nutrients. Using less sugar or a whole wheat crust can bump up the fiber and lower the glycemic hit.

This pie is vegetarian, and with the right swaps, can be gluten-free and vegan. It does contain wheat (unless you use GF crust), and the egg wash is optional for those with egg allergies. I love knowing that even dessert can offer a little wellness boost—especially when it tastes this good!

Conclusion

If you’re looking for a dessert that feels like a warm blanket on a chilly day, this spiced pear apple pie is it. The combination of sweet pears, tart apples, and cozy spices is just unbeatable. It’s the kind of pie that brings people together and makes any meal feel special.

Don’t be afraid to tweak it—use what’s in your fruit bowl, play with the spices, or try a new crust. That’s honestly how I landed on my favorite version! Whether you’re baking for a crowd or just want something comforting for yourself, I hope this recipe finds a place in your kitchen.

If you give it a try, I’d love to hear how it turned out—leave a comment, share your pie pics, or tell me your favorite twist! Happy baking, and may your pie always have the perfect flake and filling.

Frequently Asked Questions

How do I keep the bottom crust from getting soggy?

Bake your pie on the lower third of the oven, and use a glass or metal pie plate for best results. You can also sprinkle a little flour or ground nuts on the bottom crust before adding the filling—it helps absorb extra juice.

Can I make spiced pear apple pie ahead of time?

Absolutely! Bake the pie a day in advance and keep it covered at room temperature. The flavors actually deepen and get even better after a few hours.

What’s the best way to reheat leftover pie?

Warm slices in a 325°F (160°C) oven for 10-15 minutes. This keeps the crust crisp and brings back that fresh-baked feel. The microwave works in a pinch, but the crust might soften.

Can I use just apples or just pears?

Definitely! If you have only apples or only pears, use 6 medium pieces of your fruit of choice. The spices work beautifully either way—just adjust the sugar if your fruit is extra sweet or tart.

What type of apples and pears are best for this pie?

Granny Smith, Honeycrisp, or Pink Lady apples hold their shape well. For pears, Bosc and Bartlett are my favorites—they’re juicy but not mushy. Stick with firm, ripe fruit for best results.

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