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Maple Vanilla Walnut Pear Pie

maple vanilla walnut pear pie - featured image
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This cozy fall pie features tender pears, toasted walnuts, and a luscious maple-vanilla filling in a buttery crust. It’s easy to make, crowd-pleasing, and perfect for gatherings or a comforting treat on chilly evenings.

Ingredients

Scale
  • 4–5 large ripe pears, peeled, cored, and sliced (about 2 lbs; Bartlett or Bosc recommended)
  • 1/3 cup pure maple syrup
  • 1/4 cup brown sugar (light or dark)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3/4 cup walnuts, roughly chopped (toasted for best flavor)
  • 1 tablespoon unsalted butter, cut into small cubes
  • 1 single 9-inch pie crust (homemade or store-bought, classic butter crust preferred)
  • Optional: 1 egg, beaten (for egg wash)
  • Extra maple syrup, for drizzling after baking
  • Vanilla ice cream or whipped cream, for serving (optional)

Instructions

  1. If using homemade crust, roll dough out on a floured surface to about 1/8-inch thick. Fit into a 9-inch pie pan, trim overhang to 1/2-inch, and crimp or flute edges. Chill crust in fridge for 10 minutes.
  2. In a large bowl, combine sliced pears, maple syrup, brown sugar, vanilla extract, cornstarch, cinnamon, and salt. Toss gently until pears are coated and glossy.
  3. If pears are very juicy, add an extra teaspoon of cornstarch.
  4. Stir in chopped toasted walnuts, reserving a tablespoon for topping if desired.
  5. Pour pear filling into chilled crust and spread evenly. Dot top with butter cubes. Sprinkle reserved walnuts on top if using.
  6. Brush crust edges lightly with beaten egg for a glossy finish (optional).
  7. Place pie pan on a baking sheet to catch drips. Bake at 375°F for 45–55 minutes, until crust is golden and filling is bubbling. Cover edges with foil strips if browning too quickly.
  8. Cool pie on a wire rack for at least 1 hour before slicing.
  9. Drizzle slices with extra maple syrup and serve with vanilla ice cream or whipped cream if desired.

Notes

For gluten-free, use a GF pie crust. Toast walnuts for best flavor. If pears are very ripe, add extra cornstarch. Chill crust before filling to prevent soggy bottoms. Let pie cool fully for neat slices. Store leftovers covered in fridge up to 4 days or freeze slices for up to 1 month. For dairy-free, use plant-based butter and skip egg wash.

Nutrition

Keywords: pear pie, maple vanilla pie, walnut pie, fall dessert, easy pie recipe, Thanksgiving dessert, autumn baking, fruit pie, comfort food, homemade pie

Find it online: https://yumyep.com/maple-vanilla-walnut-pear-pie-recipe-easy-fall-baking-bliss/