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overhead photo of wine poached pear pie

Spiced Honey + Wine Poached Pear Pie

5 from 4 votes
Spiced Honey + Wine Poached Pear Pie is an elegant dessert that lets the pears really shine through. It’s the perfect addition to your holiday dessert table!
Prep Time:20 mins
Cook Time:1 hr
Total Time:1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: holidays, oven, pears, stove top, vegetarian
Servings: 8 people
Calories: 416kcal
Author: Sip + Sanity | Linda Feller


  • 9" pie plate
  • vegetable peeler
  • Sauce Pans


  • 6 Bosc pears unblemished, firm
  • 750 ml white wine
  • 750 ml red wine
  • ½ cup honey divided
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 tsp vanilla extract divided
  • 2 3" lengths of orange peel
  • 1 refrigerated pie crust use a 2nd for decorations, if desired
  • 2 tbsp corn starch


  • Peel and halve the pears. Trim the stem and bottom off without cutting too much flesh away. Using a spoon or melon baller, remove the core + seeds. Set aside.
    removing core from a pear with a melon baller
  • You'll need 2 medium saucepans; each should fit half the pears in a single layer. Cut a circle of parchment to fit inside each pan. Cut a whole in the center of the parchment to allow steam to escape. Set aside.
  • Add the bottle of red wine to one pan; the bottle of white to the other. To each, add 1/4 cup honey and warm over medium heat to dissolve. Evenly divide the pears, cinnamon sticks, cloves, vanilla and orange peel between the 2 pans. Cover the surface with parchment. Simmer for 15 minutes over medium-low.
    saucepan of poaching liquid with parchment on top
  • With a slotted spoon, remove the pears to a paper towels to drain and cool.
  • Continue reducing poaching liquid for another 10 to 12 minutes. Strain into separate containers and cool.
  • Preheat your oven to 400°F. Prepare a pie dish with the refrigerated dough.
  • With the cut side down, slice the pears into 1/8" slices, keeping the slices together. Fan each pear half and transfer to the pie dish, alternating between red and white wine poached pears. Arrange in any pattern you like.
    wine poached pear slices fanned out
  • If decorating the edges of the pie with cutouts or shapes, apply those now.
  • Combine 1/4 cup the white poaching wine with 2 Tbsp cornstarch. Pour it all over the fruit.
  • Bake for 45 min. Set on a rack to cool. The juices will thicken as it cools. If you'd like to add a little shine back to the fruit filling, brush the fruit with more of the white poaching wine.


Note: if, after 45 min, the pears aren't done to your liking, wrap foil around the pie crust edge to prevent it from burning and bake the pie for up to an additional 15 minutes.


Calories: 416kcal

Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.

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