Brie and Pear Puff Pastry Pie With Honey Walnuts

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour (includes 10–15 minutes cooling)

Quick Ingredients

• 1 sheet puff pastry (about 9 oz / 255 g), thawed but cold
• 2 medium ripe-but-firm pears (about 1 lb / 450 g), thinly sliced
• 8 oz (225 g) Brie, cut into slices/chunks (rind on or trimmed)
• 3 tbsp honey, plus more to drizzle
• 1/2 cup (60 g) walnuts, roughly chopped
• 2 tsp cornstarch
• 2 tsp fresh lemon juice
• 1 tsp fresh thyme leaves (optional)
• 1/4 tsp fine salt
• 1 large egg + 1 tbsp water (egg wash)

Do This

• 1) Heat oven to 400°F (205°C). Place a rack in the middle.
• 2) Toss pears with lemon juice, cornstarch, salt, and half the thyme.
• 3) In a 9-inch pie dish, layer pears, Brie, walnuts, and 3 tbsp honey.
• 4) Top with puff pastry, tuck edges down, and cut 5–6 vents.
• 5) Brush with egg wash; sprinkle a pinch of salt and a few thyme leaves.
• 6) Bake 35–40 minutes until deeply golden and bubbling; cool 10–15 minutes.

---

Why You’ll Love This Recipe

• Feels like a bakery-worthy dessert, but it is totally doable on a weeknight.
• That sweet-savory combo (pears, Brie, honey, walnuts) is rich, gooey, and balanced.
• Puff pastry does the heavy lifting: dramatic golden top with minimal effort.
• Perfect for a dinner party, holiday appetizer, or a “fancy snack” moment.

Grocery List

• Produce: 2 medium pears, 1 lemon, fresh thyme (optional)
• Dairy: 8 oz (225 g) Brie, 1 large egg
• Pantry: honey, walnuts, cornstarch, fine salt
• Frozen: 1 sheet puff pastry (about 9 oz / 255 g)

Full Ingredients

Pear & Brie Filling

• Pears: 2 medium ripe-but-firm pears (about 1 lb / 450 g total)
• Lemon juice: 2 tsp
• Cornstarch: 2 tsp (helps thicken pear juices so the pie stays gooey, not watery)
• Fine salt: 1/4 tsp
• Fresh thyme leaves (optional): 1 tsp, divided (or 1/2 tsp chopped rosemary)
• Brie: 8 oz (225 g), cut into thin slices or small chunks (rind on is fine; trim if you prefer)
• Honey: 3 tbsp, plus 1–2 tsp more for serving
• Walnuts: 1/2 cup (60 g), roughly chopped

Puff Pastry Lid

• Puff pastry: 1 sheet (about 9 oz / 255 g), thawed according to package directions (keep it cold)
• Egg wash: 1 large egg + 1 tbsp water, beaten well
• Optional finishing salt: 1 small pinch flaky salt (or a tiny pinch of fine salt)

Step-by-Step Instructions

Step 1: Prep your oven and pan

Place a rack in the middle of the oven and preheat to 400°F (205°C). Set out a 9-inch (23 cm) pie dish (standard or deep dish both work). If your pie dish is very shallow, you can mound the filling slightly higher in the center.

If your puff pastry is thawed, keep it in the refrigerator while you prep everything else. Cold puff pastry bakes up taller and flakier.

Step 2: Slice the pears thinly

Core the pears and slice them into very thin slices (about 1/8 inch / 3 mm). You can peel them or leave the peel on; leaving it on adds color and structure.

Thin slices are key here: they soften quickly, layer beautifully, and bake into that jammy-tender texture without turning mushy.

Step 3: Toss pears to prevent excess juice

In a medium bowl, toss the pear slices with 2 tsp lemon juice, 2 tsp cornstarch, 1/4 tsp fine salt, and about 1/2 tsp of the thyme (if using). Mix gently so you don’t break the slices.

The cornstarch is small but mighty. As the pears bake and release juice, it thickens into a glossy sauce that keeps the pie from becoming watery.

Step 4: Build the filling

Add the pears to the pie dish, spreading them into an even layer (it is fine if they overlap). Tuck in the Brie slices/chunks evenly throughout so every slice gets some creamy cheese.

Drizzle 3 tbsp honey over the filling, then sprinkle on the 1/2 cup chopped walnuts. If you want a slightly more savory finish, add another tiny pinch of salt over the top.

Step 5: Add the puff pastry lid and vent it

Unfold the puff pastry sheet and place it over the pie dish. Trim only if needed (leave about 1 inch / 2.5 cm overhang). Tuck the overhang down between the filling and the dish, or fold it under itself along the rim to create a thicker edge.

Cut 5–6 small vents in the center with a sharp knife. These vents let steam escape so the pastry can puff and crisp instead of getting soggy.

Step 6: Egg wash for deep golden color

Beat together 1 large egg and 1 tbsp water. Brush a thin, even layer over the puff pastry lid (including the edges).

Finish with a pinch of flaky salt (optional) and the remaining thyme leaves for a pretty, aromatic top.

Step 7: Bake until bubbling, then cool briefly

Bake at 400°F (205°C) for 35–40 minutes, or until the pastry is deeply golden and you can see bubbling pear-and-honey juices around the vents or edges.

Let the pie cool for 10–15 minutes before slicing. This short rest helps the filling thicken slightly so slices hold together (and it also saves your mouth from molten Brie).

Serve warm with an extra 1–2 tsp honey drizzled over the top, if you like.

Pro Tips

• Keep the puff pastry cold: If it starts to feel soft or sticky, refrigerate it for 10 minutes before topping the pie. Cold pastry puffs higher.
• Choose pears that are ripe but firm: Very soft pears can collapse and turn watery. Bosc and Anjou are especially reliable for baking.
• Don’t skip the vents: They prevent trapped steam from making the pastry gummy and help the top brown evenly.
• Watch the color, not just the timer: Puff pastry needs time to fully bake; “deep golden” means crisp and flaky, not pale and soft.
• Rind or no rind: Brie rind is edible and melts well, but if you prefer a smoother texture, trim it off before baking.

Variations

• Add a savory swipe: Spread 1 tsp Dijon mustard (or whole grain mustard) on the bottom of the pie dish before adding pears for a more savory, wine-bar feel.
• Swap the nuts: Use pecans or hazelnuts instead of walnuts; toast them first for extra flavor (8 minutes at 350°F / 175°C).
• Make it more dessert-leaning: Add 1/4 tsp ground cinnamon and an extra 1 tbsp honey; serve with a small scoop of vanilla ice cream.

Storage & Make-Ahead

Storage: Cool completely, then cover and refrigerate for up to 3 days. The pastry will soften in the fridge, but the flavor stays great.

Reheat: Warm in a 350°F (175°C) oven for 12–15 minutes, until the center is hot and the pastry re-crisps. (Microwaving works in a pinch, but the pastry won’t stay flaky.)

Make-ahead tips: You can slice the pears up to 8 hours ahead; toss with lemon juice and refrigerate in an airtight container. Assemble right before baking for the best puff and crispness.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 430; Total Fat: 29 g; Saturated Fat: 13 g; Carbohydrates: 34 g; Fiber: 3 g; Sugars: 16 g; Protein: 10 g; Sodium: 420 mg.