‘Korla’ fragrant pear ( Pyrus sinkiangensis T.T. Yu) variety has shown severe coarse skin in recent years. The intrinsic quality of its coarse fruit shows an increase in the number of stone cells and poor taste. In this study, stone cells and the cell wall of coarse pear (CP) and normal pear (NP) during various development stages were compared using paraffin-sectioning and transmission electron microscopy (TEM), and the relationships between lignin-related genes and stone cell formation and cell wall thickening were also analyzed. Our results show that giant stone cells are formed and distributed in the core of pear, whereas many of these crack 60 days after flowering (DAF). The period of stone cell fragmentation occurs later in CP fruits than in NP fruits. Parenchyma cell wall development in CP and NP fruits varies from 120 DAF to maturity. The parenchyma cell wall of CP fruits thickens, whereas that of NP fruits is thinner during the same period. The expression pattern of five genes ( Pp4CL1-l , PpHCT-l , Pp4CL2-l , PpPOD4 , and PpPOD25 ) coincides with changes in stone cell content in the pulp. Correlation analysis demonstrates a significant correlation between stone cell content and the expression level of the five genes ( ρ < 0.05). In addition, the expression of those five genes and PpCCR1 genes in CP fruits significantly increases during maturation and is highly correlated with the thickness of the parenchyma cell wall. The aim of this work is to provide insights into the mechanism of stone cell and parenchyma cell wall development in pear fruits and identify important candidate genes to regulate the quality of fruit texture using bioengineering methods.