I was a bit skeptical the first time I enjoyed a pear pie. I just assumed I wouldn’t enjoy it as much as a classic apple pie. Boy, was I wrong. I dare say, this might be the best pie I have ever eaten. Juicy pears are tossed with cinnamon and tart cranberries and then topped with a crunch oatmeal streusel for one pie that might just take center stage at your holiday table.
What Kind Of Pears Should I Use For This Pie?
I used green Anjou pears for this pie, but you could Bosc or Bartletts varieties in this pie. I used about 6 pears for this pie, but it’s best to pick up a few extra just in case any pears develop some soft spots. You want to look for pears that are slightly firm to avoid a mushy filling. Check for ripeness by pressing your thumb towards the stem. It should give a little, but still remain slightly firm. If you need to ripen the pears quickly place them in a brown paper bag 1-2 days before you plan on using them. They will be ready and ripe when you go to use them!
Can I make this filling ahead of time?
You can make the filling ONE day ahead of time. Be sure to keep it covered in the refrigerator until ready to use.
Can I make the pie crust ahead of time?
Yes and I absolutely recommend you do. Making a pie start to finish can be daunting, but not if you break up the steps. So you can make the pie crust up to 5 days ahead of time. Just wrap tightly in plastic wrap and then refrigerate.
Can I make the whole pie ahead of time?
You can make this pie one WHOLE day ahead of time. Just allow the pie to cool and then cover the pie and refrigerate it. You can then bring it back to room temperature before serving.
Can I freeze this pie?
Yes you can! Pies can be frozen for up to 3 months.
To freeze a baked pie:
You can freeze a baked pie for up to 3 months. Let the pie cool completely. Then be sure to tightly wrap the pie in a couple layers of plastic wrap or aluminum foil. And then when ready to enjoy, thaw overnight in the refrigerator and allow to come to room temperature before serving.
To freeze an unbaked pie:
You can also freeze the unbaked pie with the crumble topping. You want to freeze for a couple hours to set the filling, then tightly wrap the entire pie in about 2-3 layers of plastic wrap or aluminum foil. And then freeze for up to 1 month. When ready to bake, remove the pie from the freezer, unwrap, and bake. Add on additional 20 minutes (or longer) to the bake time.