Active Time
1 hour
Total Time
5½ hours (includes making pastry and cooling pie)
Inspired by the 1945 film noir Mildred Pierce, which follows a restaurateur who lives a troubled life, Gourmet food editor Ruth Cousineau created this pear pie recipe for the magazine’s 2004 food & film issue. Whether you’ve seen the movie or not, the recipe is a great alternative to apple pie, offering plenty of flaky crust and a luscious pear pie filling.
Start with the pie crust, which you can make a day in advance, wrap tightly in plastic wrap and refrigerate. As with all fruit pies, you’ll want be choosy with your fruit. The best pears for the job are firm-ripe Anjou or Bartlett pears, which will soften as they bake but not fall apart. Tossing the sliced pears in a large bowl with a bit of flour keeps the filling from being too runny and nutmeg adds a bit of warmth.
While there’s a time and place for a streusel or crumb topping, nothing impresses like a lattice on top of the pie. If it’s your first time making one, check out this guide. Keep in mind: larger strips are easier to work with and will require less weaving, and be sure to move quickly, so the pie dough stays cold. Finally, don’t worry too much about the edges of the strips, since you’ll fold the extra dough from the pie shell over them.
Use the baking time to track down a copy of Mildred Pierce, so you can watch it while you enjoy a slice that’s topped with whipped cream or vanilla ice cream.
Ingredients
Makes 8 servings
Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Whisk together flour, nutmeg, salt, and ⅔ cup sugar. Gently toss with pears and lemon juice.
Step 3
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9½-inch glass or metal pie plate. Trim edge, leaving a ½-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16-by-11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
Step 4
Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.
Editor’s note: This recipe was originally printed in the September 2004 issue of ‘Gourmet’ and first appeared online the same month. Head this way for more of our best pie recipes →
Leave a Review
Reviews (15)
Back to TopThis pie was absolutely delicious. My family loved it and asked that I make it again - 3 days later! Luckily it is pear season. I followed Jujujan's advice and sprinkled the bottom of the crust with some sugar and cinnamon before I added the filling. I served this with pistachio ice cream and it was divine.
jessicarober
Fairfield, CT
8/26/2016
I started with only 4 pears which wasn't enough so I added 2 Delicious apples, thinly sliced. Beneath the bottom crust I sprinkled sugar and cinnamon. I also added a little more sugar in the filling, cinnamon cloves and allspice; dotted the top under the top crust with butter. I used my own pie crust recipe and brushed the lattice top with evaporated milk and sprinkled it with sugar. Yummy! Next time I'll start with all pears.
jujujan
North Reading, MA
12/2/2015
I really liked this pie, but I felt that next time I would tweak it a bit. I'd add more spice and sugar to the filling, and I will I use my own crust recipe. Regardless, with a little whipped cream on top it was a crowd pleaser.
BigMammaPies
10/27/2011
This is now my standard recipe for apple pie. I use 3-4 granny smith and 3-4 of any other cooking apple. I've made this three times and we love it! I realize that I need to try this with pears to give a most accurate response, but it's also perfect with apples!
Anonymous
Michigan
1/25/2011
I give this 3 forks only because I use my own double crust. The filling is worth 4! Perfect flavor, perfect texture.
HudsonGal
Seattle, WA
9/8/2008
I did not make this exact recipe, but found pretty much the same one in another book. Also adding ground cloves with the nutmeg gives it more flavor, as well as dotting with butter. Can also be baked at 400 for 35 minutes.
retrospeth
Hamden, CT
12/24/2006
Easy and delicious. Used ground nutmeg and ready to use crusts to save time and it still came out wonderfully.
Anonymous
Ottawa, ON
10/1/2005
Easy and yummy. I added a little cinnamon and dotted with butter. Everyone loved it!
Anonymous
LA, CA
3/28/2005
A good pear pie, I followed the recipe exactly. Dense and flavorful.
Anonymous
Seattle
11/4/2004
I'm not a big pie baker, but this one was fairly quick and easy. While it was good just as baked, we served it with a bit of Stilton cheese and a glass of port. The blue cheese and the wine really complimented the taste of the pears. I'll make it again!
Anonymous
Michigan
10/19/2004
A good basic pear pie recipe. I would add some cinnamon, and maybe some allspice, for variety. Another good variation would be a layer of cheddar cheese in the middle!
speedoo
Dover, PA
10/6/2004
Nice
Anonymous
11/23/2022
See Related Recipes and Cooking Tips
23 Pear Desserts to Make You Swoon Like a Partridge
Apples get lots of attention, but don’t underestimate the humble pear.31 Comforting Winter Desserts to Eat Under a Giant Blanket
Whether you want light and lemony or rich and chocolaty, we have a winter dessert recipe for you.29 Fruit Pies to Celebrate Whatever’s in Season Wherever You Are
These recipes make the most of that pick-your-own haul.79 Christmas Desserts Full of Merriment (and Buttercream)
Let these cakes, puddings, pies, and tarts put the joy into your Christmas festivities.43 Thanksgiving Pies Worthy of Your Holiday Table
Just add whipped cream.43 Perfect Pear Recipes for Crumbles, Tarts, Salads, and More
Fall is the time to roast them, poach them, and bake them into a cake.
