A simple easy recipe for pear pie made from canned fruit. I have never seen pear pie filling on the grocery shelves. Many of us can pears or remember our mother’s canning pears. I also remember how good the pies tasted that were made from those pears. It takes about 6 large pears to make a fresh pear pie but that can be expensive when pears are out of season. I used only 2 cans of sliced pears that I paid $1.20 a can. A very budget friendly pie filling using pantry stable ingredients. Canned pears makes an excellent pie when you are looking to bake something different.
You will need two to three 15 ounce cans of slice canned pears depending on the size of your pie pan. I like to use an 8 inch pie pan and that usually only takes two cans. I buy three cans just in case the cans are skimpy with the pears. You will know after you open the first can if you will need a third can. So be on the safe side and buy an extra can. After all you want your pie to be full of fruit and canned pears are not expensive to use in a pie. Don’t use the juice from the extra can, just the fruit. If using home canned pears, a quart of sliced pears should make a eight inch pie.
To keep the pie from tasting like apple pie I use cardamom instead of cinnamon. If you don’t have ground cardamom just make it without spice. You will taste the pear flavor. The texture of this pie filling will be different than a pie made from fresh fruit because the pears have been cooked during the canning process. The pears that are canned with heavy syrup will need less sugar then pears canned in light syrup. A sugar free pie can be made from pears canned in water. Just sweeten the juice with non sugar sweetener following it’s equivalent instructions. Everything else in the recipe remains the same.
Pear Pie Made From Canned Pears
- 2 cans 15 ounce sliced pears (8 inch pie) or 3 cans 15 ounces sliced pears (9 inch pie)
- 1/3 cup to 1/2 cup sugar
- 1/3 cup cornstarch
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- Double Pie Crust unbake
Preheat oven to 400 degrees
Make a double pie crust or purchase premade pie crust from the dairy section of the grocery store.
Drain the juice from the can pears into a saucepan and set aside the pears. In a small bowl mix the sugar and cornstarch together. Keep in mind that you will need less sugar if the pears are in heavy syrup than the pears canned in light syrup. Stir the dry mixture into the juice and whisk. This keeps the cornstarch from lumping up. Add all the other ingredients to the juice except vanilla and pears. You may taste to see if the pie is sweet enough. If not add a little more sugar to taste. Also if your like more pie spices you can add them.
Cook on medium heat stirring constantly until thickened. Remove from heat, add pears and gently stir. Let rest so the pears are heated through. That will only take a couple of minutes which gives time to line the pie pan with crust. If it looks like there is more sauce that is needed you can skim some off with a spoon. Add vanilla just before pouring into pie crust. Crimp edges and make slits for steam to escape. If you like, brush with an egg wash and sprinkle crust with a little sugar for a little crunch and sweetness. Cover edges with foil to keep the crust from getting too brown. Place on a cookie sheet incase the pie boils over.
Bake at 400 degrees for 10 minutes then turn down oven to 350 degrees then finish baking for 40 minutes. Until it is golden brown. Cool or chill before serving so the filling will firm up for slicing.