Pear Eggnog Winter Pie

Pear Eggnog Winter Pie

Written by Emily

It’s 2012 and the best thing to do for a new year is to come clean and start fresh. Don’t get excited – there’s nothing juicy here like sordid affairs, slipping my kids Benadryl so they will sleep, or a problem with shop lifting. My confessions are rather mundane, but they are mine and blogging about them makes me feel like I can bless and release them, then move on.

I don’t recycle if the item is upstairs, in the kids’ room, in the bathroom, or anywhere really but the kitchen. And this is a step towards a greener me.

I feel guilty that I don’t feel guilty for being a working Mom. I’ve felt like this for a while and am waiting for some type of guilt to set in for working full time and liking it. But I’m fine. So instead, I feel guilty that I don’t feel guilty.

I did karaoke just before Christmas in a bar full of strangers. On a Wednesday. Sober. My husband and I also have our own personal library of karaoke songs – nearly 1,000. And we do karaoke. Sober. On any day.

This blog didn’t start entirely because of pie and I didn’t tell you the whole story. I was totally into pie, so that part is true. The rest of the truth is that this blog came into being because I needed a distraction from a miscarriage that I had over the summer. My husband and I finally got the nerve to try for a third child, succeeded for a brief moment, and lost the pregnancy. This was my fourth miscarriage (three before my first son) and I was looking for a way to distract myself from the disappointment. While I think I cope with my miscarriages pretty darn well, I do tend to do something slightly drastic after each one.

#1 – adopted two cats.

#2 – Painted every room downstairs in one night

#3 – Moved to Portland, Oregon (for a minute – found out I was pregnant (again) three weeks after I got there, quit my job and moved back to Cleveland. That was the now 5 year old.)

Having a fourth miscarriage in the midst of raising two boys, a dog, a cat (left over from the first miscarriage), and a harder job left me with slim pickings for drastic change. So instead of moving across the country, I started baking even more pie and blogging about it. In those first weeks, I was making pie three or four times a week. Pie is about precision and paying attention – especially when you’re new at it. I found that the process of making pie cleared my head and prevented my mind from wandering and over-analyzing the summer’s events. The rolling, the shaping, the baking, the eating – pie raised up my let down spirits and provided comfort. And since we’re confessing here, it also added a few more pounds.

I love making pie. I love giving it to people. I didn’t know it at the time, but this funny little hobby has given me so much more than just a distraction. It’s given me some space in my life to practice the art of gratitude and acceptance. And that’s what I never had before – I always had to react, to make sense of things, make a plan, move on, go, go, go. Who knew pie would teach me how to just be still and enjoy the slice of life that is mine?

Print Recipe

Pear Eggnog Winter Pie



  1. Make pie dough and refrigerate for at least 30 minutes (or make a day ahead of time).
  2. Partially bake the crust. Line plated crust with foil, covering the edges. Place pie weights/rice/beans in pie and bake at 425 for 20 minutes. Uncover, pierce the bottom with a fork to let out any air pockets, and bake for another 8 minutes until just starting to brown. Remove from oven and cool while you prepare the filling.
  3. Lower oven to 375
  4. Using a food processor or mini-chopper (or a ziploc bag and a rolling pin) turn the ginersnaps into fine crumbs. You will line the crust with a thin layer of gingersnap crumbs when it’s time to assemble.
  5. Peel and slice pears. Toss together with lemon juice and ginger in a medium bowl. Arrange the pears in rows, standing on edge along the bottom of the crust.
  6. Whisk the sugar and eggs together until well blended. Add in the evaporated milk. Continuing to whisk well, add the vanilla, nutmeg, cinnamon and rum. Pour mixture over pears into the prepared pie shell.
  7. Place pie on the center rack of the oven and cook at 375 for 35-40 minutes until the middle is set. Cool completely before slicing.

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