By Melissa Clark
- Total Time
- 1 hour 30 minutes
- Rating
- 4(425)
- Notes
- Read community notes
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears. The whole glorious mess is then dumped into an all-butter crust and baked until tender. The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Featured in: Heaven in a Pie Pan: The Perfect Crust
Learn: How to Make a Pie Crust
Learn: Melissa Clark’s Thanksgiving
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:One 9-inch single pie, 8 servings
- 4Bosc pears (about 2 pounds), peeled and cored
- 4Anjou pears (about 2 pounds), peeled and cored
- 6tablespoons pomegranate molasses
- 3tablespoons unsalted butter, cut into small pieces
- 3tablespoons tapioca
- ¾cup light brown sugar
- ½teaspoon ground ginger
- ¼teaspoon salt
- Flour, for dusting
- Dough for 2 9-inch pie crusts (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
450 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 8 grams dietary fiber; 46 grams sugars; 6 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1½ tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
Step
2
Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
Step
3
Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
Step
4
Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
Step
5
Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
Tip
Ratings
4
out of 5
425
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Alex M.
I was confused about the tapioca used, and ended up using Kraft Minute Tapioca, for the sole reason that the box said 'a great addition to any pie' and the amount recommended for an apple pie was what is recommended in this recipe. I'll definitely make this again.
I made my own pomegranate molasses, which I would recommend. It was easy and was not particularly time consuming. 2 pomegranates made ~ 10 tbsp of molasses. http://healthynibblesandbits.com/pomegranate-molasses/
Victoria
I make apple pie and freeze them uncooked. I baked them covered for around 25 minutes then uncover. Comes out flaky and like a freshly made pie.
Elissa Eckman
I used 8 pounds and it fit perfectly into my 24 cm pie plate. The pie came out glorious and tasty encased by Melissa's all butter crust. The tapioca flour worked just fine. Bake time for me was 1 1/2 hours and I had to turn the heat back up to 425 before the filling bubbled. The pomegranate molasses was an interesting ingredient but I can't say with the quantity called for I noticed the taste.
Susan Piper
This recipe effectively calls for 8 pounds of pears. That is a lot and seemed like far too many. Thinking I needed four pounds I bought 17 pears. I wound up using nine. I made the filling the day before I baked the pie, and it worked fine.
Cate Doty, Senior Staff Editor, NYT Cooking
It is uncooked.
Karen
Made with the crumb topping from the plum chutney recipe. Delicious!
Alex
I made my own using the recipe below. Though it takes an hour and a half on the stove, this doesn't actually increase how long it takes to make your pie. Just start with this and then make your crusts. By the time the crusts are chilled, rolled out, re chilled, the molasses will be ready to use to cook with the pears.
http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-mola...
Karen
It should be instant tapioca
trexgirl
I have made this exactly as written except I use my regular lard/butter crust. It is so popular that my best pal makes me make her one each Thanksgiving for her family!
Erica
Can this be made without the top crust? I made it once- the most perfect pie I have ever made. But I’m wondering if anyone thinks it can be topless.
John T
Made for Christmas dinner. Delicious and different without being weird. Didn't have pomegranate molasses so used a combo of balsamic glaze, honey, molasses, and a few pomegranate arils. Arils didn't add much. Next time would cut all the pear slices in half so they are a bit more manageable. I didn't want the filling to be too runny, so cooked until it was bubbling. That took a lot longer than one hour, so I ended up tenting the top with foil to keep from burning.
rick
I substituted 2 tablespoons of Lyles golden syrup because I didn’t have enough molasses. Tasted great.
Occhi
Delicious Pie. I only used 3 T of pomegranate molasses for the amount of pears, substituted all purpose flour for the tapioca flour and only used 1/4 cup of light brown sugar because the molasses are so sweet. Used freshly grated ginger as well.
Susannah P.
Perfect! Followed recipe exactly and it was incredible. A big hit. Also, all butter crust tastes best!
N
In the Boston area, there’s a dirth/none of Anjou pears…anyone know if it’s a crop or supply-chain issue? I use them in my pies not to mention my fave wintertime fruit!
Rita
Now this pie was a great addition to our holiday festivities. I was so impressed by it and it came out beautifully and I always have lots of pomegranate molasses since I use it regularly for other items. This seems as if it was going to be an unusual pie and I was worried about how it would taste. As it turned out if was fantastic. I just used pie crust that I had already made for general baking so I only used this recipe for the pie filling itself. Great recipe!
Ashley-M
I didn’t have tapioca, so I subbed in flour. I ended up adding 5T of flour to the bowl with the cooked and uncooked pears. Like others, I thought it looked like a lot of juice, so I left about 2T worth of juice out of the pie. After cooking and cooling, the pie filling isn’t too runny. I used 7 pears and could have fit an 8th in the 9 inch pie pan. My pears retained some of their bite (not pear sauce like others noted). I thought this was a delicious 5 star recipe!
shwonglew
Really yummy pie! I intensified the pomegranate molasses by adding pomegranate concentrate. I also reduced brown sugar to taste.
Nercon5
Solid recipe! Used lard-butter crust, brushed with cream before baking, 10 mins longer
CP
this was delicious! This was my first fruit lattice pie and it was really straightforward. The flavor is perfect if you like pies that aren't too sweet and a great fall alternative to apple- the pomegranate molasses adds a really nice tartness. The pieces of pear were really big- which was a crowd hit, but there was a little filling left over, and next time I might cut the slices a little smaller. Will make again!
Kate
I've been wanting to try this for years with the Harry and David pears I often get for Christmas. I used them with a couple of apples since those pears are so soft. I've never used tapioca before and wasn't sure what kind. I wound up getting quick cooking tapioca granules. I thought it was exquisite. SO delicious. It did come out a bit soupy, but that's just because the pears were so juicy. I made it with a lattice crust. I will definitely make this again.
alex t r
Made this into a tart using clear gelatin following the instructions on the box. Pears on bottom pomegranate kernels on top. The visual is spectacularly festive!!! Serve with whipped cream on the side.
Brian Havelka
One of my top pies!!Made this again last night and I've already had two slices for breakfast :)For the crust, I use 4 tbsp of leaf lard and 6 of butter... and then instead of cold water, I use vodka, which I learned about elsewhere on nytimes. For some reason the vodka absolutely puts the crust over the top. It's more workable, but still super flakey and delicious.For the pomegranate molasses, I just boil down 4 cups of pomegranate juice with a half cup of sugar for about an hour.
Patti H
Expected more tang from the pomegranate molasses; next time will use more of it and less sugar, but overall great pear flavor.
Private notes are only visible to you.
