Pear Pie
User Reviews
4.9
Pear Pie
Description
This Pear Pie uses firm yet ripe pears peeled and cut into half-inch pieces, gently tossed with lemon juice, melted butter, a blend of granulated and brown sugars, flour, and aromatic spices like cinnamon, ginger, and cloves. The filling rests in a prepared homemade pie crust, which is baked on a preheated baking sheet to ensure the bottom crust cooks through and avoids sogginess.
The generous crumb topping features flour, oats, brown sugar, cinnamon, nutmeg, and salted butter cut in to create a coarse streusel. This topping adds a crunchy texture contrast to the softened pear filling. During baking at 375°F, the filling bubbles and the crust turns golden, signaling doneness.
When cooled completely, the pie is ready to serve as a comforting dessert that highlights the natural sweetness and subtle spice of the pears. It works well on its own or with a scoop of vanilla ice cream.
Firm pears such as Bartlett, Anjou, or Bosc are recommended to maintain the filling’s texture and prevent mushiness. The pie can also be made ahead, stored refrigerated, or frozen either baked or unbaked. Adding pecans to the crumb topping or infusing bourbon into the filling are optional variations to customize the flavor profile.
Ingredients
- 1 pie crust homemade
Filling
- 6-7 pear firm, but not hard/unripe and not soft, peeled and chopped into ½’’ chunks (about 7 cups cups
- 1 Tablespoons lemon juice
- 1 Tablespoon butter , melted
- 3 Tablespoons granulated sugar
- 3 Tablespoons light brown sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
Crumb Topping:
- 3/4 cup all-purpose flour
- ½ cup rolled oats old-fashioned
- 1/2 cup light brown sugar , packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 Tablespoons butter cut into chunks, salted
Instructions
- Preheat Oven: Place a large baking sheet on the middle rack of the oven and preheat the oven (with the pan inside) to 375 degrees F. (This is optional, but cooking the pie on a hot baking sheet will help the bottom crust cook and not be soggy.)
- Add pie crust to pie pan. Refrigerate while you make filling.
- Make the Crumb Topping: Combine flour, oats, brown sugar, cinnamon, and nutmeg, in a bowl. Add butter and use your fingertips, a fork, or pastry blender to work the butter into the mixture until well combined. Refrigerate while you assemble the pie.
- Make Filling: Add pears to a large mixing bowl. Sprinkle lemon juice, butter, sugars, flour and spices over the top and very gently stir to coat evenly. Pour filling into pie shell. Top with crumb topping.
- Bake: Place pie in the oven on top of a hot baking sheet and bake for about 50 minutes, until filling is bubbling and the crust is golden.
- Cool: Remove the pie from the oven and allow to cool completely on a wire rack, at least 3 hours, before cutting and serving. This allows the filling to set up so it won’t fall apart when slicing.
- Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.
Notes
- Select firm pears like Bartlett, Red or Green Anjou, or Bosc for best texture; avoid overly soft or unripe fruit.
- If pears are too hard, ripen them in a brown paper bag for 1–3 days before baking.
- The whole pie can be prepared a day ahead and stored covered in the refrigerator after cooling.
- Freeze pie crust and filling separately for up to 3 months; thaw fully before assembling and baking.
- Baked pear pie can be frozen wrapped tightly for up to 3 months; thaw in the fridge for about 1.5 days before serving.
- To add texture, mix ½ cup chopped pecans into the crumb topping before baking.
- For a boozy twist, add 2–3 tablespoons bourbon to the filling mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 86mg | 4% |
| Potassium | 221mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 35g | 70% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
