Vanilla Pear Pie

4.65 from 14 reviews

Vanilla Pear Pie has a heavenly flavor and aroma. A hint of vanilla bean enhances but doesn't overwhelm the delicate flavor of fresh pears. Fresh Pear Pie might be your new favorite fall dessert.

Prep Time: 1

Bake Time: 1

Total Time: 2

10 servings

Ingredients
US Customary - Metric

1 vanilla bean (split)
3 pounds firm ripe pears (peeled, cored, sliced ½" thick)
4 oz granulated sugar (½ cup)
¼ teaspoon salt
1 recipe Perfect Pie Crust
1 ½ oz cornstarch (¼ cup)
1 egg white

Instructions

Split 1 vanilla bean and scrape out the seeds. Combine 3 pounds firm ripe pears (sliced) with 4 oz granulated sugar, the seeds and pod from the vanilla bean, and ¼ teaspoon salt. Set aside to macerate for 30-60 minutes.
Roll 1/2 the pie dough and fit into a 9 deep-dish pie plate. Roll the other 1/2 of the dough to a 12" circle. Sprinkle the circle with flour, fold in half then fold again. Wrap the folded dough in plastic and set into the dough lined pie plate. Set the pie plate into the refrigerator while you make the filling.
Preheat the oven to 350 °F.
Remove the vanilla pod from the pears. Drain the pears, save the juice. Transfer the drained pears to a large bowl. In a small saucepan, combine the pear juice with 1 ½ oz cornstarch. Heat the juice on medium until it begins to boil. Reduce the heat to low and whisk constantly until the juices are very thick and become translucent. Immediately toss the thickened juice with the pear slices.
Remove the pie plate from the refrigerator. Pour the pears into the pie plate. Unfold the dough round for the top crust. Use the tip of a small knife to cut a 2" pear-shaped hole in the middle of the crust. Brush the edges of the bottom crust with egg white. Lay the top crust over the filling with the pie shaped vent hole centered on the pie. Pinch the two crusts together to seal. Trim the excess dough and use your fingers or a fork to crimp the edges.
Brush the entire top crust of the pie with egg white and generously sprinkle the pie with granulated sugar.
Place the pie a sheet tray and bake until golden brown and the fruit in the middle of the pie is tender and the juices are bubbling, about 1 hour.
Remove the pie from the oven and allow to cool for at least 2-3 hours before cutting.