Irresistible 4-Ingredient Pear Pie with Almond Crust Magic

Oh, pear pie with almond crust – where do I even begin? This isn’t just dessert, it’s a hug on a plate. I’ll never forget the first time I made it for Thanksgiving years ago. My skeptical uncle (who “only eats apple pie”) took one bite and immediately asked for seconds. That crunchy almond crust paired with tender pears? Absolute magic.

What makes this pear pie special is how beautifully simple it comes together. The almond crust adds this rich, nutty flavor that regular pastry just can’t match. And pears? They bake up so silky and sweet, with none of that soggy-bottom crust drama. Trust me, once you try this combination, you’ll be making excuses to bake it year-round.

Why You’ll Love This Pear Pie with Almond Crust

This pear pie isn’t just delicious—it’s downright addictive. Here’s why:

• That crust! The almond flour gives it this incredible nutty flavor and satisfying crunch that’ll make you forget all about regular pastry.
• Perfect for beginners – no fancy crimping or lattice work needed, just press it right into the pan.
• Naturally gluten-friendly with almond flour doing most of the work (though we do add just a bit of regular flour for structure).
• The pears bake up so tender and juicy, with none of that watery filling you sometimes get with fruit pies.

Seriously, one bite and you’ll understand why this pie disappears faster than I can make it!

Ingredients for Pear Pie with Almond Crust

Gathering the right ingredients makes all the difference with this pear pie. Here’s what you’ll need to create that perfect balance of sweet pears and nutty crust:

• 4 cups peeled and thinly sliced ripe pears (about 5-6 medium Bartlett or Anjou pears – they should give slightly when pressed)
• 1 cup almond flour (not almond meal – the finer texture matters here)
• 1/2 cup all-purpose flour (just enough to help bind everything together)
• 1/4 cup granulated sugar (for the crust – we’ll let the pears shine naturally)
• 1/4 tsp salt (don’t skip – it balances all the flavors)
• 1/2 cup cold unsalted butter, cubed (I pop mine in the freezer for 15 minutes before using)
• 1 large egg (helps bind our crust beautifully)
• 1 tsp pure vanilla extract (the good stuff – it makes a difference)

See? Nothing too fancy, just quality ingredients prepared right. Now let’s get that oven preheating to 375°F while we work!

Equipment You’ll Need

You probably have most of these already, but let’s double-check:

• 9-inch pie dish (glass or ceramic works best for even baking)
• Mixing bowls (one for dry ingredients, one for the pears)
• Pastry cutter or fork (for blending that butter into the crust)
• Sharp knife & peeler (for prepping those pears)

That’s it! No fancy gadgets needed – just good old-fashioned baking tools.

How to Make Pear Pie with Almond Crust

Alright, let’s dive into making this beauty! Don’t worry – it’s way easier than it looks. Just follow these simple steps and you’ll have a showstopper pie in no time.

Prepare the Almond Crust

First, grab your biggest mixing bowl and whisk together the almond flour, all-purpose flour, sugar, and salt. Now here’s the fun part – take your ice-cold butter cubes and start cutting them into the dry mix. I like using a pastry cutter, but two forks work just fine too. Keep going until you’ve got little pea-sized crumbs throughout.

Crack in that egg and drizzle in the vanilla, then mix just until the dough comes together. It should feel slightly sticky but hold its shape when pressed. If it’s too wet, sprinkle in a bit more almond flour. Too dry? A teaspoon of cold water will do the trick.

Assemble the Pie

Now, press that gorgeous dough evenly into your pie dish – no rolling pin needed! Use your fingers to push it up the sides about 1/4 inch thick. Pro tip: dip your fingers in cold water to prevent sticking.

Arrange those pear slices in concentric circles, starting from the outside edge. Pack them in snugly – they’ll shrink a bit during baking. I like to alternate directions with each layer for a pretty pattern.

Bake to Perfection

Pop your pie into that preheated 375°F oven and set your timer for 35 minutes. You’re looking for golden brown edges and pears that are tender when poked with a fork. If the crust starts browning too fast, just tent it with foil.

Here’s the hardest part – let it cool completely before slicing! I know, the smell will drive you crazy, but trust me, that 30-minute wait means clean slices instead of pear soup. Serve slightly warm with a scoop of vanilla ice cream melting over the top. Heaven!

Tips for the Best Pear Pie with Almond Crust

After making this pie more times than I can count, here are my foolproof tips for pear pie perfection:

• Use rock-solid cold butter – I freeze mine for 15 minutes before mixing for the flakiest crust
• Pick pears that yield slightly when gently pressed – underripe pears won’t soften enough
• Don’t skip the chill time if your dough feels sticky – 30 minutes in the fridge makes it much easier to handle
• Pat pear slices dry with a paper towel to prevent excess moisture in the filling
• Bake on the lower rack to prevent the almond crust from browning too quickly

Follow these simple tricks and your pear pie will turn out stunning every single time!

Serving Suggestions for Pear Pie with Almond Crust

This pear pie shines all on its own, but oh, the magic that happens when you pair it right! My absolute favorite is a scoop of vanilla bean ice cream melting over the warm crust. The cold creaminess against the nutty, buttery crust? Perfection. For something lighter, freshly whipped cream with a hint of cinnamon works beautifully. And if you’re feeling fancy, drizzle some caramel sauce over the top – the buttery notes complement the pears so well. Honestly though? Even plain with a cup of coffee makes for one happy breakfast (I won’t tell if you don’t).

Storage and Reheating

If by some miracle you have leftovers (it’s rare in my house!), here’s how to keep that pear pie tasting fresh. Cover tightly with plastic wrap or store in an airtight container at room temp for up to 2 days. For longer storage, pop it in the fridge for up to 5 days. Want to reheat? Just warm individual slices in the oven at 300°F for about 10 minutes – the crust stays crisp while the pears get all tender again. Microwaving works in a pinch, but go easy – 15-20 seconds is all you need to take the chill off without turning the crust soggy.

Nutritional Information

Nutrition varies based on your specific ingredients, but here’s the estimated breakdown per slice: about 280 calories, 16g fat (7g saturated), 30g carbs (4g fiber), and 5g protein. Remember – pies are for enjoying, not counting!

Frequently Asked Questions

Can I use frozen pears instead of fresh?
Absolutely! Thaw them first and pat them super dry with paper towels – frozen pears release more liquid. You might need to bake the pie 5-10 minutes longer too.

How can I make this pear pie vegan?
Easy swaps! Use coconut oil instead of butter (keep it chilled), and replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water. The crust will be slightly more crumbly but still delicious.

My almond crust is browning too fast – help!
Tent the edges with foil after 20 minutes of baking. Also try moving your pie to the lower oven rack – the bottom heat helps the pears cook without over-browning the top.

Can I prepare the almond crust ahead?
You bet! Make the dough up to 2 days in advance and keep it wrapped in the fridge. Let it sit at room temp for 10 minutes before pressing into the pan.

Share Your Creation!

Made this pear pie? I’d love to see it! Tag me @[YourHandle] or leave a comment – your baking triumphs make my day!

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