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Canned Pear Pie

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2 min read

Information

A simple and convenient recipe for pear pie using canned pears and a pre-made pie crust. This pie can either be made with a strudel top, or just a simple (pre-made) pie top/lattice.

Serving Size: 8

Source

This recipe was adapted from Treat Dreams - Pear Pie With Canned Pears , archived here.

Ingredients

Pie Filling:

  • 1: 9-inch pre-made pie crust, with top.
  • 2 cans: Pears, 15.25 oz sliced
  • 1/2 cup: Granulated white sugar
  • 2 tablespoons: Cornstarch
  • 2 tablespoons: Salted butter
  • 1/2 teaspoon: Cinnamon, ground
    Streusel Top (Optional):
  • 1/4 cup: Flour.
  • 1/4 cup: Brown sugar, packed
  • 1/4 cup: Granulated white sugar
  • 2 tablespoons: Salted Butter, softened
  • 1/2 teaspoons: Cinnamon, ground
  • 2/3 cup: Pecans, chopped (optional)

Ingredient Considerations:

  • If you are doing a streusel topping, a pre-made pie crust top is not needed.
  • In a pinch, a second pie crust bottom could be used as a pie crust top; either whole as is or as a lattice.

Instructions

  1. Preheat oven to 375 °F.
  2. Open and drain canned pairs; and if necessary, slice into pie-sized slices of near uniform shape.
  3. Mix the pears, cornstarch, and granulated sugar in a saucepan or small pot until evenly coated.
  4. Put coated pears on the stove on medium-high heat. Stir and fold occasionally.
  5. Remove from heat when it begins to bubble or evaporate too much.
  6. Stir in ground cinnamon until evenly mixed.
  7. If needed, put the pie crust in a pie pan and trim excess edges.
  8. Pour pear filling into the pie crust and spread it evenly.
  9. Slice the salted butter and place it evenly on top of the pie filling.
  10. If you are making a streusel top, prepare it now using the following instructions:
    1. In a mixing bowl, add all-purpose flour, brown sugar, granulated sugar, and softened butter. Mix until well combined, a hand mixer may be used.
    2. Stir in ground cinnamon and chopped pecans until well mixed.
  11. Add the pie crust top. If a streusel top, spread the mixture evenly. If a lattice, make and layer the lattice on top.
  12. Bake for 35-40 minutes at 375 °F. The pie is considered “done” if the filling is bubbling through the top or the crust is appropriately browned.
  13. Remove from oven and cool; serve warm.

Instruction Considerations:

  • None

Notes

A cooking recipe from Sparrow.

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