Open-Face Pear Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use fully ripened Bartlett pears to make this interesting pie


  • Unbaked 9" pastry shell
  • 4 medium pears
  • Juice of ½ lemon
  • ¼ c. butter or regular margarine
  • 1 c. sugar
  • ¼ c. flour
  • 3 eggs
  • 1 tsp. vanilla
  • tsp. salt
  • tsp. ground mace
  • Whipped cream (optional)


  • Peel, halve and core pears. Brush with lemon juice. Place pears cut side down in pie shell with narrow ends toward center.
  • Cream together butter and sugar. Beat in flour, eggs, vanilla and salt. Pour over pears. Sprinkle lightly with mace.
  • Bake in moderate oven (350°) 45 minutes or until filling is set and lightly browned. Cool on rack 1 hour or longer before cutting. Top with whipped cream. Serve the same day you bake the pie—pear filling may darken if you keep pie overnight.