If you love fruit pies, then this easy canned pear pie recipe can keep you enjoying that delectable taste throughout the year instead of depending on fresh. Picture chunks of pear in a slightly thickened sweet and buttery filling with delicately accented cinnamon resting in tender and flaky pastry. In this post, I’ll fill you in on how to make this awesome pie along with some tips to make it the best.
Why This Fruit Pie Recipe with Canned Pears Deserves Baking
To being with, it makes a delicious change from other pies.
Secondly, the pear taste is extraordinary with just cinnamon. Using just one additional spice enhances the pear flavor even more than a variety.
Thirdly, this recipe is so simple and hassle-free. No peeling pears are required! You just open two cans of pears, cook up the filling mixture, chop the pears into smaller pieces, and make a double pie crust.
Fourthly, I hope that you use my oil pie crust recipe. You will need to double the recipe. The reason I encourage you to try this my crust is because it is foolproof as well as healthier pie crust due to using olive oil or canola oil. You can’t say that about a shortening crust or lard-based pie crust recipe with all their artery-clogging trans fats.
When you find some canned fruit in your pantry and it may be getting old, you may need some inspiration for what to do with it. This recipe can solve that problem for you.
This recipe is also economical because you don’t waste the juice or syrup that the pears are packed in. In fact, if you use pears in heavy syrup, then you can reduce the sugar to 3/4 cup. However, it doesn’t matter what type of syrup of the canned pears that you’re using. You can use pears with 100% juice, heavy syrup or a light syrup and the pie will turn out great.
Fruit pies made with pre-thickened fruit filling need baked at high temperatures for the best results. The reason is because baked at a higher temperature, the pie can thicken more. In addition, the high heat also helps this pie crust to remain light and flaky.
When you’re in pie making mode, I hope you give my quick pear pie a try. Please also share this recipe with family and friends and do come back to my blog for more. You also may want to try my peach pear pie with streusel topping that is also delicious.
Easy Canned Pear Pie
2 cans (15-oz.) canned pears in syrup
1 cup of sugar
4 tablespoons of cornstarch
1/4 teaspoon of cinnamon
2 tablespoons of butter
double recipe of my oil pie crust recipe
- Drain the pears into a saucepan, but save the liquid.
- To that pear syrup, mix in the sugar, cornstarch and cinnamon and blend until well combined.
- Cook this pear syrup mixture over low heat until mixture thickens. Then remove from the heat.
- Chop the pears into pieces into a mixing bowl.
- Use a well-greased 10-inch pie pan and line the bottom with pie crust, then add the pears before pouring the cooked mixture over them and top with the top crust.
- Stab a few slits on the top crust to allow the steam to vent before transferring to your preheated 450-degree oven.
- Bake this pie at 450-degrees for 20 minutes or until lightly browned.
- Allow to cool before cutting.
- ENJOY!
This easy canned pear pie recipe can keep you enjoying that delectable taste throughout the year instead of depending on fresh. Picture chunks of pear in a slightly thickened sweet and buttery filling with delicately accented cinnamon resting in tender and flaky pastry.
Course:
Dessert
Cuisine:
American
Keyword:
canned fruit pie recipe, canned pear pie recipe, easy oil pie crust, pear pie
Servings: 8
:
-
2
cans
15-oz. canned pears in syrup -
1
cup
of sugar -
4
tablespoons
of cornstarch -
1/4
teaspoon
of cinnamon -
2
tablespoons
of butter - double recipe of my oil pie crust recipe
-
Drain the pears into a saucepan, but save the liquid.
-
To that pear syrup, mix in the sugar, cornstarch and cinnamon and blend until well combined.
-
Cook this pear syrup mixture over low heat until mixture thickens. Then remove from the heat.
-
Chop the pears into pieces into a mixing bowl.
-
Use a well-greased 10-inch pie pan and line the bottom with pie crust, then add the pears before pouring the cooked mixture over them and top with the top crust.
-
Stab a few slits on the top crust to allow the steam to vent before transferring to your preheated 450-degree oven.
-
Bake this pie at 450-degrees for 20 minutes or until lightly browned.
-
Allow to cool before cutting.
-
ENJOY!
