Dutch Pear Pie
User Reviews
4.9
Dutch Pear Pie
Description
This pie uses a single unbaked crust pressed into a pie dish and chilled before filling. The filling combines peeled, sliced pears with granulated sugar, flour, nutmeg, cinnamon, salt, lemon zest, and juice to balance sweetness with brightness and spice. Butter pieces are dotted on top for richness.
The streusel is made from flour, brown and granulated sugars, cinnamon, a pinch of salt, and melted butter, crumbly and evenly spread over the filling before baking. Baking at 375ºF for 50-60 minutes produces bubbling filling and a browned topping.
Serving notes suggest the pie pairs well with caramel sauce. A combination of firmer pears like Bosc with slightly softer varieties balances texture, while refrigerating the finished pie extends freshness. The pie can also be frozen either before or after baking for convenience.
Ingredients
- 1 [unbaked pie crust] (recipe makes a double crust)
Filling
- 5 cups pear about 6 medium pears, peeled and cut into 1/2-inch thick slices, peeled and sliced
- 1/2 cup granulated sugar
- 4 Tablespoons all-purpose flour
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 Tablespoon butter cut into pieces, salted
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- salt dash
- 4 Tablespoons butter melted, salted
- 1 cup caramel sauce for topping (optional but delicious)
Instructions
- Preheat oven to 375°F. Prepare pie crust and roll it out on a floured surface until it is slightly larger than your pie plate. Carefully transfer the crust to the bottom of a 9-inch pie dish. Tuck the edges under and finish them with a decorative crimp, unless you want to add a braided crust around the edges or use another finishing style. Set aside in the fridge while you work on the filling.
- Peel and slice the pears into 1/2-inch slices or chunks. Add them to a large bowl, along with the sugar, flour, nutmeg, cinnamon, salt, lemon zest, and lemon juice. Gently toss to combine. Arrange the pear pie filling in the prepared pie crust and dot with pieces of butter on top.
- In a medium bowl, combine the ingredients for the streusel topping and stir to combine, squeezing together into small clumps with your hands if needed. Sprinkle the streusel topping evenly over the pear filling, going all the way to the edges of the pie.
- Bake for 50-60 minutes or until the filling is bubbling around the edges and the crust and topping are golden brown. You may need to cover the edges with a pie shield or aluminum foil if they look like they are browning too quickly.
- Cool completely for at least 4 hours before slicing and serving. We like to drizzle the slices with homemade caramel sauce before serving with a scoop of vanilla ice cream.
Notes
- Use a mix of firmer (Bosc, Anjou) and softer pears for balanced filling texture.
- Refrigerate pie after baking to keep it fresh for up to 3 to 4 days.
- Freeze unbaked pie tightly wrapped for up to 3 months; bake from frozen adding 20–30 minutes.
- Freeze baked pie wrapped tightly; thaw before serving and warm in the oven briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 264mg | 11% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
