Best Bosc Pear Pie

by Mary Papoulias-Platis

Post image for Best Bosc Pear Pie

This is one pie I cannot live without! I first had this Best Bosc Pear Pie at a garden event many summers ago, and have never stopped thinking about it. So recently, thumbing through my recipe box, and I came across the recipe from my dear friend Wendy. And we both concluded, the original recipe is unknown. It’s the perfect Winter dessert for the holidays. Beware, it makes two pies. Bake both pies and deliver one to a friend, or take it to work. I haven’t had the chance to freeze one, so I can’t encourage you to do so. I easily divided the recipe in half the other day, and it was successful. This is not a fancy pie by all means, but made with those lovely Best Bosc pears, it’s a bit special in my mind.

Bosc pears are those bronze skinned pears you see among the other pears in the supermarket. They always looked so special and they are. Bronzed in color, with a curvy shape they are a standout with their beauty and flavor. Try them fresh too, and you’ll be sold like I was. And now in a pie – they’re crazy good!

Best Bosc Pear Pie

Here are some facts about the Best Bosc Pear:

  • The first variety was planted in the U.S. around the early 1800’s.
  • The Bosc is mainly grown in the northwest in Oregon and Washington where they thrive best with their soil and weather.
  •  The flesh is more firm and dense than any other pear. They are best when they are baked, broiled, and poached.
  • For cooking they stand-out because they retain their shape and texture, and retain their flavor when adding spices.
  • Enjoy them fresh with their sweet-crispy bite.


Best Bosc Pear Pie

This recipe makes two pies. One pie won't last, so I assume this is why it makes two! One to be eaten warm straight out of the oven, and one to pass on to a friend.
Course Dessert
Cuisine California
Keyword dessert, pear, pie
1 hour 30 minutes
1 hour 30 minutes
Author Mary Papoulias-Platis


  • 10-12 Bosc pears, peeled and halved and partially ripened.
  • 3/4 cup butter, melted and cooled
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 teaspoons vanilla
  • 10-12 tablespoons flour
  • 2 pie crusts


  1. Preheat the oven to 400 degrees.
  2. Reduce the oven to 325 degrees when placing the pie in the oven.
  3. Arrange pears in the pie crusts. Fill in the cracks with smaller wedges.
  4. Mix remaining ingredients and pour over pears.
  5. Bake at 325 degrees for 1-1 1/2 hours until filling is set, or slightly brown.

The pears need to fit snugly and feel free to overlap them slightly.

Place the pies on a sheet tray and carefully, pour in the egg mixture.


Bake until slightly brown and set.

Let it cool slightly and serve warm.


Let’s take a look at a few more pies on my blog:

Our Favorite Family Pumpkin Pie

Razzleberry Pie

Pineapple Sour Cream Pie

I hope you will be inspired to bake a pie!


© 2015 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 4 comments… read them below or add one }

1 Cathy | She Paused 4 Thought

Oh what fun. I have never had a pear pie before. Putting it on the to-do list.

2 Mary Papoulias-Platis

Cathy, I have made this throughout the holidays and it’s so easy and refreshing!

3 Karen Bennett

I made this pie and will make it again. very delicious. My neighbor had the same kind of bosc pears that never softened up so he threw his pears out and told me to do the same but I thought why not cook the pears. I saw your recipe and thought I would try the recipe. Thank you for the recipe. I can’t wait for the neighbor to try the pie……….

4 Mary Papoulias-Platis

This pie has an interesting story behind it. It was served at a gathering and nobody had the recipe, it took me years to bake it up.
We make it all fall long..

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