Recipe: The Pie Hole’s Lemon-Pear pie

Make this distinctive fruit pie during pear season.

Rebecca Grasley, co-founder of The Pie Hole in Los Angeles, makes this pie around Thanksgiving time, when pears are in season in her Pennsylvania hometown. In her new cookbook, “Pie is Messy” (Ten Speed Press, $28), she shares the how-tos.

“The combination of pears and lemon filling is a little unusual, but it’s always a hit,” she writes in the new book, which includes recipes for 100 different types of pie, crusts, and toppings.

Lemon-Pear Pie

Makes one 9-inch pie


1 Moe’s pie crust recipe

1 egg

1 cup of sugar

1 teaspoon freshly grated lemon zest

1/4 cup lemon juice, freshly squeezed

1 tbsp. salted butter

6 to 8 pears, peeled, cored, and diced (about 6 cups)


Preheat the oven to 400°F.

Make two rounds of pastry dough for the bottom and top crusts. Trim the edges of the bottom crust in a 9-inch pie pan.

Whisk together the egg, sugar, lemon zest and juice in a medium saucepan. Cook, stirring constantly, over low heat until the butter has melted and the mixture thickens and bubbles, 3 to 5 minutes. Cook for another 2 minutes before removing from the heat. Place aside.

Bake for 35 minutes, or until the top crust is golden brown, on a cookie sheet lined with parchment paper.

Serve warm from the oven or chilled — cool for 2 hours on a rack, then refrigerate for at least another 2 hours. Both options are fantastic!

“Pie is Messy” by Rebecca Grasley and Willy Blackmore (Ten Speed Press, $28)

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