Traditional South African Fresh Pear Pie

pear-pie-recipeThis traditional South African recipe was found in a gourmet magazine round about 1980 at the library and since we have pears in Cape Town, South Africa at a reasonable price from February onwards it was a good idea to make the pie. If you find the baking time to long and at the expensive of you electricity bill, put together a casserole and use the hot oven for both.

How to make Fresh Pear Pie

  1. Prep Time: 50min
  2. Baking time: 60 – 65 minutes
  3. Preheat you’re over to 400F or 204 Celsius
  4. Make 8 Servings

Pie Filling Ingredients

  • ½ cup firmly packed brown sugar
  • 2 Tablespoon of flour
  • ½ teaspoon of cinnamon
  • Pinch of Allspice
  • Pinch of cardamom
  • Pinch of Nutmeg
  • Pinch of Salt
  • 6 cups peeled sliced pears
  • 2 teaspoons lemon juice
  • 1 ½ teaspoon vanilla extract

Never fail Crust

  • 2 cups of all-purpose flour
  • 1 teaspoon salt
  • 1 ¼ cup shortening
  • 1 egg beaten
  • 5 tablespoons cold water
  • 1 tablespoon of distilled vinegar
  • 1 tablespoon butter
  • Water
  • 1 tablespoon milk
  • 1 teaspoons granulated sugar


In a large bowl combine brown sugar, flour, spices and salt. Add pear slices, lemon juice and vanilla. Toss gently until well mixed. Set this delicious concoction aside.

How to make the never fail crust

Preheat the oven to 204 Celsius.
In a large bowl combine flour and salt.
With a pastry blender or 2 knives cut in shortening until mixture resembles coarse crumbs.
In a small bowl you can now combine the egg, water and vinegar.
Add all at once to the flour mixture.
Stir until pastry is moist enough to hold together. Now shape it into a ball.
Divide pastry in to 2 pieces, one slightly larger than the other.
On a lightly floured surface roll larger piece into an 11 inch circle.
Line a 9 inch pie plate with pastry.
Trim, leaving about a 3 inch circle, now set it aside.

Spoon fruit into pastry lined pie dish, mounting in the middle.
Dot it with butter.
Lightly brush rim of bottom crust with water.
Cover with top crust and fold in edge.
Decorate top with leftover pastry if desired.
Brush with milk and sprinkle with sugar.
Bake for 15 min, reduce temperature to 375F.
Bake for 45 to 50 min, remove until crust is golden and juice being to bubble.


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