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Pear Pie

A richly spiced, fresh pear pie in the French style with a heavenly cinnamon oatmeal streusel topping. Ginger gives this homemade pear pie recipe a wonderful warmth and spice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 10
Calories: 32894 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE STREUSEL TOPPING:
  • ½ cup all purpose flour
  • ½ cup old fashioned oatmeal
  • ⅛ teaspoon salt
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¾ teaspoon baking powder
  • 8 tablespoons cold unsalted butter cut into 1/2" cubes
FOR THE PEAR FILLING:
  • 1 9" Pie Pastry
  • 7-8 large firm ripe pears D'Anjou, Bartlett, Comice, (about 3 pounds)
  • ½ teaspoon lemon zest
  • 1 tablespoon finely minced candied ginger optional
  • 2 tablespoons brandy or Cognac
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • ¾ cup sugar
  • 4 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice

Instructions

ASSEMBLE THE CINNAMON STREUSEL TOPPING:
    Cup of Yum
  1. In a medium bowl, combine ½ cup all purpose flour, ½ cup old fashioned oatmeal, ⅛ teaspoon salt, ½ cup brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and ¾ teaspoon baking powder. Mix to combine.
  2. Add the cube8 tablespoons cold unsalted butter and cut them into the dry ingredients with a pastry-cutter, or with your clean fingers. To do this with your fingers, rub and crumble the butter into the dry ingredients until they're roughly the size of small peas and everything is well combined, but crumbly.
  3. Refrigerate the streusel until ready to bake the pie.
FOR THE PEAR PIE:
  1. Preheat the oven to 425°.
  2. In a small bowl combine ¾ cup sugar, 4 tablespoons cornstarch, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice and set aside.
  3. Peel 7-8 large firm ripe pears and slice them in half. Use a melon baller to remove the core and a paring knife to trim away the stem. Slice the pears into ¼" slices.
  4. Add ½ teaspoon lemon zest, 1 tablespoon finely minced candied ginger (if using), 2 tablespoons brandy, 1 teaspoon vanilla extract and 2 tablespoons lemon juice and toss to combine.
  5. Pour the spice mixture over the pears and toss gently until well combined, but being careful not to break the pears.
  6. Roll 1 9" pie pastry into a 13" round and transfer to the pie plate. (Pro-tip: roll the pastry between two sheets of parchment paper, so it doesn't stick to the counter and you're not adding more flour, which can make the pastry tough.
  7. Arrange the pie crust in the bottom of the pie plate. Fold the overhang bits under to create a double wide edge and flute or crimp the pastry edges decoratively.
  8. Transfer the pear filling to the crust and spread it evenly with a spatula. Top with the streusel.
  9. Line a rimmed baking sheet with tin foil or parchment paper (to catch any drips). Place the pie on the baking sheet and bake for 15 minutes.
  10. Reduce the oven temperature to 375°.
  11. Bake the pie for an additional 45-50 minutes. Remove from the oven and let rest until cooled to room temperature.

Nutrition Information

Calories 328.94kcal (16%) Carbohydrates 60.87g (20%) Protein 1.68g (3%) Fat 9.66g (15%) Saturated Fat 5.86g (29%) Polyunsaturated Fat 0.59g Monounsaturated Fat 2.56g Trans Fat 0.37g Cholesterol 24.08mg (8%) Sodium 184.86mg (8%) Potassium 226.73mg (6%) Fiber 5.61g (22%) Sugar 42.3g (85%) Vitamin A 321.61IU (6%) Vitamin C 8.25mg (9%) Calcium 50.15mg (5%) Iron 0.88mg (5%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 32894

% Daily Value*

Calories 328.94kcal 16%
Carbohydrates 60.87g 20%
Protein 1.68g 3%
Fat 9.66g 15%
Saturated Fat 5.86g 29%
Polyunsaturated Fat 0.59g 3%
Monounsaturated Fat 2.56g 13%
Trans Fat 0.37g 19%
Cholesterol 24.08mg 8%
Sodium 184.86mg 8%
Potassium 226.73mg 5%
Fiber 5.61g 22%
Sugar 42.3g 85%
Vitamin A 321.61IU 6%
Vitamin C 8.25mg 9%
Calcium 50.15mg 5%
Iron 0.88mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.