Pear Crumble Pie
This post was sponsored by Bob’s Red Mill. All opinions expressed here are mine alone.
Pear Crumble Pie is an delicious pear pie recipe with ginger pear filling, flaky pie crust and oatmeal crumble topping!
Baking has always been a huge part of my holiday season. My mom and grandmother were wonderful bakers, and I would help whenever I could, baking cookies and cakes completely from scratch.
Every year during the holidays, I would help my mom with dozens of different recipes, and package them up to give away to friends and family as homemade gifts.
My grandmother was the pie baker, and I remember looking forward to her pies every holiday. To this day, it’s not the holidays without great pies on the dessert table, and now it’s not my grandmother that makes them…it’s me!
Baking is a huge holiday tradition for me, and you can bet that I’ll be doing plenty of pie baking this Thanksgiving.
You can bet this Pear Pie will be on the menu 🙂
This pear pie starts with a great pie crust, and the good news is that it only takes a few pantry stapes, including flour, butter, salt, possibly sugar, and ice water. Just make sure you’ve got quality flour and butter, because it will make a difference in your pie crust.
That’s where Bob’s Red Mill comes in. If you’re familiar with Bob’s Red Mill products, you already know they’re top quality, and the Organic Unbleached All-Purpose White Flour is no different. Why is it so special?
- It’s freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour, and it’s not enriched with any additives.
- This is the same high protein flour used by professional bakers and it produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
This flour is so versatile, and perfect for all of your baking needs. 🙂
How to make Pear Pie
Truthfully, I never thought I would be a pie baker…I was always far too intimidated for that. Rolling out pie dough just sounded so cumbersome, and I never knew how thick it should be, or how to keep it from sticking during rolling, etc.
I had no idea how easy making a pie actually is, but thankfully, now I do.
I used my Flaky Pie Crust for this Pear Crumble Pie, and it worked like a charm. It’s made in a food processor, and takes only 15 minutes of prep!
- The flour, sugar, and salt are placed in the bowl of the food processor and pulsed about 5 times to combine (Figure 1).
- Next, the cubed butter is added (Figure 2), and pulsed in short, quick pulses (do not process!) until it resembles coarse meal or peas as shown in Figure 3. You want to see clumps of butter — that’s a good thing.
- Next add 3 tablespoons of water through the feed tube while pulsing in short, quick pulses once again. Be careful not to pulse too much — just until the water is incorporated.
- Remove the lid and check the dough. If you can pinch it together and it holds, it’s fine. If it’s still dry, add 1-2 tablespoons more, 1 at a time, incorporating it with short, quick pulses once more, until it’s cohesive as shown in Figure 4.
- Once chilled, unwrap the dough and place on a lightly floured work surface. Sprinkle the dough and flour your rolling pin, and roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise. After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking. If the dough does stick, scrape any bits of dough from your work surface as it’s a magnet for even more sticking.
- Pie crust can be a sticky situation, but it’s manageable. Just remember to keep that work surface floured. 🙂
- Roll the dough until it’s large enough to hang over the edge of your pie pan by a couple of inches. Once it’s large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate.
- Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie. It’s ok to leave a little extra for crimping, etc. as the top does shrink a bit.
- Next, chill your pie crust while you preheat the oven and prepare the filling and crumble.
- We’ve got Bob’s Red Mill Organic All Purpose White Flour in our pear pie crust, and now we’re using it in our pear pie crumble along with old fashioned rolled oats, brown sugar, cinnamon, cardamom, and butter.
- Simply combine all the dry ingredients together, and cut in the butter with a fork, pastry blender, or your fingers until it is in large pea-sized chunks.
- At last, it’s time to assemble the pie! Place the filling in the chilled pie crust, and top with the crumble. Place in the oven and bake for 45-55 minutes.
This pear pie was a real treat from our typical flavors of apple and pumpkin. The pears are so sweet and juicy, and the ginger gave it just a little pop of flavor without being overpowering.
The cinnamon and cardamom spices in the crumble were just what the pie needed to make you feel warm and cozy inside.
This pear crumble pie is part pie, part crumble, with warm spices, juicy pears, and pop of ginger to help you celebrate fall the way it was intended.
It would definitely be a welcome addition to your Thanksgiving meal!
Recipe notes
- I like to use a pie shield to prevent my crust from burning, so I normally check it within 20 minutes and if it’s browned enough, I cover it with the shield.
- The crumble will take longer to brown than the crust typically, so just check it from time to time and cover it loosely with aluminum foil as it bakes if it browns to quickly.
More Thanksgiving pie recipes:
- Apple pie by Taste of Home
- Pecan pie by Food Network
- Pumpkin Pie
- Key Lime Pie
- Pumpkin Pie Bars
Pear Ginger Crumble Pie
Ingredients
For the pie crust:
- 1 batch Flaky pie crust
For the filling:
- 3 lbs. pears either Bartlett or Bosc, about 7 large, peeled, cored, and sliced about ¼" thick*
- ½ cup light brown sugar packed
- 1½ tablespoons cornstarch*
- 1 tablespoon freshly grated ginger* about a 1" piece of fresh ginger
- Juice of ½ a lemon
For the crumble:
- ¾ cup old fashioned rolled oats
- ¾ cup Bob's Red Mill all-purpose flour
- ⅓ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- pinch salt
- 6 tablespoons unsalted butter cut into small cubes
Instructions
For the pie crust:
- Prepare the pie crust as directed. Shape it into a disc and wrap it in plastic wrap, then chill for about 30 minutes prior to rolling to relax the gluten and chill the butter back up.
- Once chilled, unwrap the dough and place on a lightly floured work surface. Sprinkle the dough and flour your rolling pin, and roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise around to form a circle. After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking. If the dough does stick, scrape any bits of dough from your work surface as it's a magnet for even more sticking.
- Roll the dough until it's large enough to hang over the edge of your 9" pie pan by a couple of inches. Once it's large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate.
- Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie. It's ok to leave a little extra for crimping, etc. as the top does shrink a bit. From there, crimp your edges as best as you can, or use the scraps to cut out decorative shapes. Chill the crust while you prepare the filling and the crumble.
Prepare the filling:
- Place the pears, sugar, cornstarch, ginger, and lemon juice in a medium bowl and toss gently to combine.
Prepare the crumble:
- Place the oats, flour, brown sugar, cinnamon, cardamom, and pinch of salt into a small bowl and stir to combine. Cut in the cubes of butter with two forks, a pastry blender, or your fingers, until it is in pea-sized clumps.
Assemble the pie:
- Preheat the oven to 400 degrees. Place the pie plate on top of a rimmed baking sheet lined with foil in case the juices overflow. Pour in the pear-ginger filling evenly, and top with the crumble. Bake for 45-55 minutes, checking the pie after 20 minutes or so. Cover the pie with a pie shield if the outer edges are browning too quickly, or cover the edges with foil. Cover the entire pie loosely with foil if the crumble browns to quickly as well.
- Remove from heat and let stand about 2 hours before cutting in order for the fruit to set. Serve warm or at room temperature and enjoy!
Notes
- I used Bartlett pears for this recipe. The pears should be ripe, but not mushy.
- I prefer the juices in my fruit pies to be thickened nicely. If you like a "juicier" pie crust, use about ½ tablespoon less cornstarch.
- I always store my fresh ginger in the freezer in plastic wrap. When I want to use it, I simply grate it with a Microplane peel and all!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
49 Comments on “Pear Crumble Pie”
Baking is one of my favorite things to do during the holidays ,too! This pear ginger pie looks gorgeous, Marcie! I don’t think I’ve had a pie quite like this before. I’m loving the crumble topping and the fact that it’s made with Bob’s Red Mill Flour. Just perfect!
It was the first time I’d ever had pear pie, and I’m hooked — it was every bit as delicious as apple an then some! Thank you, Gayle! 🙂
Pear pie is one of my FAVORITES at Thanksgiving and I seriously cannot wait to give your version a go! Love that you added ginger and all that glorious crumble topping!
This was the first time I’d had pear pie! I’ve loved pears forever and knew I would love it. Thanks so much, Sarah! 🙂
Marcie this pie is absolutely sensational!!!!
You’re so sweet — thank you, Jocelyn! 🙂
This crumble pie looks delicious, Marcie! So perfect for the holidays!
Thank you, Jess! 🙂
This looks totally delicious! Obsessed with that ginger flavor- adds so much fall deliciousness to the pie 🙂
Ginger adds so much to everything — it’s such a nice pop of flavor! Thank you, Medha! 🙂
Baking is the epitome of holiday season and I am LOVING this pie! I always see apple or pumpkin crumble pie, but Pear crumble pie?! SO MUCH YESS! This looks sensational, my dear! LOVE the pear and ginger combo! SO YUM! Is it bad I want to eat this entire thing for dinner? It is just that delicious! *Drooling* Cheers, Marcie!
You’re so sweet — thank you for the nice comment, Cheyanne! I’d never had a pear pie before this, and I couldn’t help but think a crumble topping was necessary. 🙂 Cheers to you, too, my friend!
This pear-ginger pie looks absolutely divine, Marcie! Anything with ginger is just so good. Love your step by step pictures. 🙂
Ginger does make everything better! Thank you, Anu!
Such beautiful memories with your mom and grandmother, Marcie 🙂 My mom wasn’t much of a baker but the holidays were all about lots of yummy food. Your pie is just gorgeous! I love that you used Bob’s Red Mill flour. The pear and ginger combo sound perfect with the cinnamon & cardamom crumble! So delicious!
You’ve sure become a great baker without the influence of your mother, and I’m sure you’ll pass it on your little girl. ? Thank you for the nice comment, Kelly, and hope your week is off to a good start!
Marcie I love love Bob’s red Mill oats! I have never eaten better oats than those and this PIE!! This is everything this weather needs and I love your creativity! Pie + Crumble in one!!
Bob’s oats are great! I use a wide variety of his flours as well as almond and hazelnut meal — they’re all amazing. ? Thank you for the kind words, Ami!
Pear and ginger sound like such a delicious combination…i have never tried it before but i think i will have to try this dessert now and see!
The flavors really do compliment each other so much — I hope you give it a try!
Baking is definitely one of the best things about the holidays – even though I always kind of dread the clean-up afterwards 😉 Your pie looks phenomenal, Marcie! I love the flavor combination of pear and ginger, so great for this time of the year.
Oh boy, I dread the clean-up too! That’s the worst part of cooking and baking. 🙂 Thank you so much for the nice comment, Nora!
Love Bob’s Red Mill and yay for holiday baking! It’s such a huge part of the holiday season for me too – and always has been from growing up baking with my mom and grandmas 🙂 This pie sounds awesome Marcie – pear is one of my favorites and I feel like it’s so underused!!
Thanks, Ashley! Pear is underused and I have no idea why — it’s every bit as good as pumpkin and apple! 🙂
This pie sounds fabulous!! I’ve been all over apple pies this year but I’ve never even tried a pear pie! It’s been on the to-do list and this is definitely inspiring me 🙂 looks so delicious!
Thank you, Rachel! I had never tried pear pie before either, but it’s one of my favorite fruits and it was about time! 🙂
I have never made a pie with pears before! It looks fabulous Marcie!
Thank you, Christin — I hope you get to try it! 🙂
Pies are always a big part of the holidays for us. I remember my mom always buying the pies but I much prefer them homemade!
When my grandma got older she stopped baking them and bought them. I had to do something about that — homemade is always better! 🙂
Oh my…this is comfort to the max! I love the combination of flavors you have going on here! Delish, my friend!
Thank you so much, Annie! It was fun creating this pie — it’s great when you can’t decide between a crumble or a pie! 🙂
Baking is my favorite part of the holiday season! This looks fantastic! Great flavors, pinned 🙂
The hardest part about baking for the holidays is deciding what to make in such a short period of time! Thanks, Mira! 🙂
My mouth is watering – I can almost taste this pie!
Thanks, Jamie! 🙂
Oh man, pears are one of my all time favorite fruits! I definitely think a pear pie beats an apple pie! Sounds amazing, I will have to try this! 😀
Pears are a favorite of mine, too, and I have no idea why I waited this long to make a pie with them! I hope you get to try it, Jess! 🙂
I have never had a pear pie but it sounds so yum! I love love ginger flavor in baked good, can’t wait to try this!
It was so good, Manali — I hope you get to try it! 🙂
So many of my family’s holiday traditions are centered around baking, too, Marcie! I love how the kitchen brings people together! This pie looks absolutely perfect. I like how it’s different than the traditional apple!
The kitchen really does bring people together — everybody always hangs out in mine. That’s where the action is, I guess? 🙂 This pie was definitely a nice change from apple!
Marcie! I love this pie!!!! love the pear ginger combo and love how you crimped the pie crust. . beautiful!!!!
Thank you so much, Alice! You have no idea how hard I work on crimping…it doesn’t come naturally by any means. 🙂
This pie is gorgeous Marcie! I’m a huge fan of ginger and pears together and I think it would be such a fun twist to have at the Thanksgiving table.
Also, thank you for letting us know the difference between Bob’s Red Mill’s AP flour versus the standard! Bob’s Red Mill FTW! 🙂
Thank you, Sarah! This was a fun twist, and it definitely gives apple pie a run for it’s money! 🙂
Pears don’t get enough love, do they? It sounds like you love them as much as I do, Dannii — thank you! 🙂
First, love the Bob’s Red Mill! And second, uh yum! Ginger and pear. Holy smokes that sounds aweosme. Making this one for sure.
Bob’s is the best, and thank you so much! 🙂