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No Pan Pear Pie Recipe

No Pan Pear Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on November 17, 2007

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    I have been making this recipe for about 4 years now. People say "can you bring that pear tart-thing?". I love this recipe. Very easy... especially if you use store bought crusts... they also look perfect every time. YUMMY!

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  • on August 03, 2007

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    This is a really great filling, but I agree that you need to make more. Personally, I found the pound cake addition to be unnecessary and you could almost double the filling amount. As for the crust, it is also a great recipe. I needed quite a bit more liquid, and also removed the spritzer method and just pulsed the dough in my food processor until it barely stuck together. You have to be careful that you don't add too much liquid, though! Just because of personal tastes, I cut down the sugar...almost by half. I love this pie!!

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  • on April 10, 2007

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    If you like pears and blueberries. This recipe is great. It was tough to make the crust the first time I tried it, so the next time I used a store bought crust. That's what I've used ever since (Although the crust in this recipe had a more homemade taste. If you have the time, make the crust. If you just want a quick delicious pie, use the store bought crust.
    ENJOY!!!!

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  • on March 17, 2007

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    I have made this three times to rave reviews. I find MUCH more liquid is reqired for the dough than is indicated. However, all three times I have made it have been in winter.

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  • on February 01, 2007

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    Hi, just a minute to say the time involved was well worth the wait to enjoy....besides, I just LOVE the blueberry and pears combo! Oh, about the 2 sticks of butter ? Just run around the block twice !! Enjoy and God Bless!

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  • on November 14, 2006

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    I really really like this recipe it was so good

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  • on July 12, 2006

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    This was an excellent pie. It was fairly easy to make and tastes delicious. It was well worth the time it took, and it lasts a while when stored properly so you can enjoy it later too!

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  • on July 08, 2006

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    This recipe was a lot of work, but the results were stunning. Make extra of the filling--that part was easy and it makes a great topping for ice cream. The crust was as good as anything I've tasted.

    Just a warning though. Alton's recommendation to be light on the water/apple juice concentrate may be appropriate in Georgia, but it doesn't work in California. If you live somewhere that's dry, you're going to need a lot more liquid to hold the crust together.

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  • on June 26, 2006

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    the crust was a little tricky but the pear/blueberry mixer came out super well. I made my own pound cake for this becuase i don't like store bought cake. I think that the cake wasn't as sweet so it died down how sweet the pie was...but it was still really good.

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  • on June 20, 2006

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    One of the best episodes on pie making ever, the only show that explains why basic pie making facts are the way they are.

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