This apple-pear pie is cozy and comforting—sweet apple filling spiced with cinnamon, topped with thinly sliced pears and a brown sugar glaze, all baked in a flaky store-bought vegan pie crust (gluten-free options work too). It’s an easy, crowd-pleasing dessert for potlucks, weeknight dinners, and holiday tables.
Fall Fantastic Apple Pear Pie in a Buttery Pre-made Vegan Crust
When the days grow cooler, baking this apple-pear pie fills the kitchen with classic autumn aromas—apple, pear, and warming cinnamon. This recipe combines tart apples with delicate pears for bright, layered flavor. It uses a few inexpensive ingredients, bakes as an open-top pie that feels lighter than a fully enclosed pie, and freezes well if you want to make it ahead.
The recipe is flexible: swap to a gluten-free crust, use coconut sugar or a sugar-free brown sugar alternative, or adjust spices to suit your taste. Read on for ingredient notes, variations, and tips to ensure a perfect bake.
The Ingredients
The Apple Pear Pie Filling:
- Apples: Use tart varieties such as Granny Smith, Braeburn, or Jonathon for balance. For a sweeter filling, combine tart and sweet apples (Honeycrisp, Gala, Jonagold).
- Sugar: Brown sugar adds caramel-like depth; coconut sugar is a good refined-sugar-free substitute. If using a sugar alternative, a sugar-free brown sugar gives the closest flavor—adjust to taste.
- Cornstarch: Thickens the filling so it isn’t runny once baked.
- Lemon juice: Fresh is best to brighten the fruit flavors and slow browning.
- Cinnamon: A classic partner for apples and pears—use more or less to taste.
- Salt: A pinch of sea or kosher salt enhances the overall flavor.
Other Ingredients:
- Pears: Ripe but still firm pears are peeled, cored, and thinly sliced to create an attractive spiral topping instead of being mixed into the filling.
- Glaze: A simple glaze of brown sugar, coconut oil, and lemon juice brushed over the pears gives shine and a touch of caramelized flavor.
- Vegan pie crust: Store-bought vegan crusts work well and save time; choose a gluten-free crust if needed.
What Could I Add to Pear Apple Pie?
Small additions can deepen the flavor without adding much cost:
- Vanilla: A teaspoon of vanilla extract brightens the filling.
- Ginger: A pinch of ground ginger adds warm spice; ginger and pear pair especially well.
- Extra spices: Nutmeg or cardamom work nicely alongside cinnamon.
- Dried fruit: Raisins or dried cranberries add texture and tartness.
- Chopped nuts: Toasted walnuts or pecans add crunch.
- Savory twist: Shredded vegan cheddar (about 3/4–1 cup) folded into the filling gives a surprising savory contrast.
- Caramel: A spoonful of vegan caramel in the filling makes it richer and more decadent.
- Crumble topping: If you prefer a crumb topping, mix pears into the apple filling so the crumble bakes evenly on top.
How to Make Apple Pear Pie
- 1) Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie pan. Roll out the crust and press it into the dish, crimping the edges with your fingers. Save any leftover dough for decorations if desired.
- 2) Peel, core, and slice apples and pears thinly (about 1/8–1/4 inch). For uniform slices, use a mandoline. To prevent pear browning, slice them right before arranging or soak briefly in water with a splash of lemon juice, then pat dry.
- 3) Combine the apples with brown sugar, cornstarch, cinnamon, salt, and lemon juice in a large bowl. Toss to coat and check for excess liquid—add another tablespoon of cornstarch if pooling occurs. Spoon the filling into the prepared crust and smooth the top.
- 4) Make the glaze by gently heating brown sugar, coconut oil, and lemon juice in a small saucepan until melted and combined. Arrange the sliced pears over the apple filling in a decorative spiral. Brush the pears generously with the glaze.
- 5) Cover the pie with foil and bake 35–40 minutes, until the crust is golden and the fruit is tender and lightly caramelized. Remove the foil for the last few minutes if you want extra browning.
- 6) Let the pie cool on a wire rack at least 30 minutes so the filling sets. Slice and serve.
FAQs
Yes. Use a gluten-free store-bought crust or a homemade gluten-free pie dough.
Sogginess usually comes from excess liquid in the filling. Ensure you’ve added enough cornstarch so there’s no pooling. For extra protection, sprinkle a thin layer of breadcrumbs in the crust to absorb moisture.
Tapioca starch or all-purpose flour can thicken the filling, though cornstarch yields the clearest texture.
D’Anjou, Concorde, and Bosc hold their shape well when baked. Choose pears that give slightly when pressed at the base of the neck—ripe but still firm.
Yes. Use the same method to make an apple-only or pear-only pie and reserve some fruit for the decorative topping.
Peeling pears is recommended because their skins can become tough when baked. Apple skins soften during baking and can be left on if you prefer.
Top Recipe Tips and Notes
- Slice the fruit evenly: Uniform slices ensure even baking.
- Sweeten to taste: Adjust sugar depending on the sweetness of your apples.
- Adjust the filling: Use a 50/50 mix of apples and pears in the filling if you prefer the fruits combined rather than a pear topping.
- Check cornstarch amount: Avoid liquid pooling in the filling bowl to prevent a soggy crust.
- Cool before slicing: The filling firms as it cools, so wait for cleaner slices.
Serving Recommendations
Serve a slice on its own or elevate it with:
- A scoop of vegan vanilla, cinnamon, pecan, or caramel ice cream
- A drizzle of warm vegan custard or caramel sauce
- A dollop of vegan cream or whipped coconut cream with a pinch of cinnamon
How to Store
Store cooled leftovers in an airtight container at room temperature for 2–3 days or refrigerated for 4–5 days. Reheat individual slices in the microwave for 40–60 seconds, or warm larger portions in a 350°F (175°C) oven for 10–15 minutes.
Can You Freeze Apple Pear Pie?
Yes. Once completely cooled, wrap the pie in plastic wrap and place in a freezer bag for up to 3–4 months. Thaw overnight in the refrigerator, or thaw a slice at room temperature in 2–3 hours before reheating. You can likely freeze an unbaked assembled pie and bake from frozen with extra time, though results may vary.
More Vegan Fruit Pie Recipes
- Pumpkin chocolate pie
- Strawberry rhubarb pie
- Coconut pineapple pie
- Banana cream pie
- Creamy vegan chocolate pie (4 ingredients)
- Silken vegan chocolate peppermint pie
Photos by Alfonso Revilla
Easy Apple Pear Pie
Ingredients
- Storebought pie crust
Filling:
- 4 medium tart apples (peeled, cored and sliced thinly)
- ½ cup brown sugar
- 2 to 3 tablespoons cornstarch
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 2 tablespoons lemon juice
Topping:
- 1–2 pears (peeled, cored and sliced thinly)
Glaze:
- 2 teaspoons brown sugar
- 2 teaspoons coconut oil
- 2 teaspoons lemon juice
Instructions
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Preheat oven to 375°F. Grease a 9” pie plate. Roll or press dough into the plate and crimp the edges.
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Place all filling ingredients in a large bowl and toss to coat. If liquid pools, stir in an extra tablespoon of cornstarch. Spoon the filling into the crust and smooth the top.
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Heat glaze ingredients over low heat until melted and combined. Arrange sliced pears on top in a decorative pattern, brush with glaze, cover with foil, and bake 35–40 minutes until the crust browns and pears are tender and golden.
Notes
- Slice fruit evenly: Ensures even baking.
- Sweeten to taste: Reduce sugar if using naturally sweet apples.
- Mix fruits if desired: Use equal parts apple and pear in the filling for a blended flavor.
- Prevent sogginess: Make sure the filling isn’t watery before filling the crust.
Nutrition
Carbohydrates: 44g
Protein: 2g