Chai-Spiced Pear Pie
Yield: 1 9-inch pie
  • 2-3 single layers of Pie Crust (see note)
  • 10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
  • ½ cup brown sugar
  • ¼ cup flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
  • ¼ cup water
  • 2 tablespoons butter
  1. Keep crust chilling in the fridge while you prep the pears.
  2. In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
  3. Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
  4. Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
  5. Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
  6. Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
  7. Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
  8. Serve warm with vanilla ice cream.
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
Recipe by The Baker Chick at