Nashi Pear Pie
My lovely friends dropped off a huge batch of homegrown Nashi Pears recently… so of course I had to experiment with making a nashi pie!
It turned out AMAZING!
My fiance Josh rated it a solid 10/10 and said it was the best pie he’s ever had (which is huge praise coming from the guy who starts salivating at the mere mention of apple pie).
I won’t make you wait any longer - let’s dive straight into the pie recipe!
FOR THE PIE CRUSTS
✅ 325 grams Plain Flour (2 ½ cups spooned and levelled) (pssst I HIGHLY recommend weighing your flour with a digital scale)
✅ 1 Tablespoon White Sugar
✅ 1 teaspoon Salt
✅ 230 grams Cold Unsalted Butter, cut into small cubes (roughly 1 cup)
✅ 6 to 8 Tablespoons Ice-cold Water (more or less water needed will depend on your climate / the brand of flour you use / and how the dough feels)
FOR THE FILLING
✅ 6 peeled Nashis (aka Asian pears), diced into small cubes
✅ 3 Tablespoons Plain Flour
✅ 1/2 cup Dark Brown Sugar
✅ 1 Tablespoon White Sugar
✅ 1/2 cup Greek Yoghurt
✅ 1 teaspoon Cinnamon
✅ Pinch of Salt
FOR THE TOPPING
✅ 2 teaspoons White Sugar, for the topping
✅ Optional: serve with vanilla ice-cream (I highly recommend!)
☀️ SPECIAL THINGS YOU’LL NEED:
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☀️ METHOD:
1. Let's make the pie crust first! In a mixing bowl, mix the flour, white sugar and salt together. Cut the cold butter into small cubes and 'smoosh/smear' it into the flour mix using your hands.
2. Add the ice-cold water to the mix a little at a time and combine everything well, pressing the dough together until it forms a ball (feel free to add more water, a tablespoon at a time, if needed, as different flour brands can vary and you might need a little more depending on the brand of flour you use / your climate to bring the dough together well).
3. Cut your crust dough ball into halves and flatten out into two circles, pop them in an airtight container) and pop in the fridge for 30 minutes to firm up.
4. Whilst waiting for your dough to firm up in the fridge, peel dice the nashi pears into small cubes
5. Using a large mixing bowl, mix together the diced nashis, both sugars, greek yoghurt, flour, cinnamon, and salt then set aside.
6. After the 30 minute 'fridge wait' is up, take out your crusts and roll them out on a lightly floured work surface. Press one of the crusts into a pie tin and poke with a fork before putting in your preheated oven (220°C or 428°F) to 'pre bake' for 15 minutes.
7. As you wait, use this time to roll out your other dough crust 'topper' and cut into whatever pattern you fancy (a fun lattice design perhaps), ready to top your pie.
8. Take your pre-baked oven crust (the pie bottom) out of the oven and fill with the diced nashi mix from earlier.
9. Top your pie with your remaining pie crust in the pattern of your choice, before placing in the oven to bake at a lower heat (177°C or 350°F) for 55 minutes. Keeping an eye on it, bake until the pie is lightly golden brown.
10. About 5-10 minutes before your pie timer is up, remove pie from the oven and sprinkle a little white sugar on top before placing back into the oven to bake a few minutes more.
11. Allow to cool slightly then serve your nashi pear pie with ice-cream and enjoy!
Want to unwind and watch a super cozy home video of me making this? Then check out my video here :)
Helpful Notes:
Question: How many pies does this make?
Answer: Depending on how thick you like your pie crust, this recipe will yield 1 large pie. When I made this I actually made 1 medium-sized pie and 2 mini pies :)
Question: Why should I weigh my four (instead of just scooping it)?
Answer: Weigh your ingredients using a digital kitchen scale and you’ll see a big difference in your baking :) If you simply scoop out flour it can ‘pack down’ far too much in the cup and you might even accidentally use double the amount of flour required (which would be a disaster). If your pie crust isn’t the soft delicious, melt-in-your-mouth buttery goodness of your dreams, I always suggest weighing your flour. I use this great rechargeable kitchen scale literally every single time I bake (and it’s been absolute game-changing for my own home baking).
Question: What is ‘Plain Flour’?
Answer: ‘Plain Flour’ is also know as ‘All Purpose Flour’. It’s just flour without any rising agents in it (and perfect for making a pie crust).
Question: I don’t like one (or more) of the ingredients in this recipe - can I substitute ingredients out for something else?
Answer: Yes! Feel free. Google is a wonderful resource if you get stuck and don’t know what a good alternative would be to swap something for.
Connect With Me!
If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!
Nutritional Info:
Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!
