Pear Pie Recipe

This post was sponsored by Bob’s Red Mill.  All opinions expressed here are mine alone.

Celebrate pear season with this Pear Pie Recipe! It’s complete with a flaky pie crust, juicy pear filling and streusel topping for the ultimate fall dessert!

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!

Every year I make key lime pie and pumpkin pie for Thanksgiving, but this Pear Pie is a welcome addition to the dessert table as well.

This pie includes Bob’s Red Mill Organic Unbleached All-Purpose White Flour, which is 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.  🙂

Why you’ll love this recipe:

• This Pear Pie Recipe is complete with a flaky pie crust, a sweet pear filling, and it’s topped with a golden brown streusel topping.
• It’s a wonderful fall dessert that can be made entirely in advance.
• It’s perfect for any occasion, and is a wonderful addition to the holiday dessert table.

Recipe ingredients

• Pie crust. Use my flaky pie crust recipe, which can be made up to 3 days in advance, or your favorite store bought brand.
• Pears. Use Bartlett, Bosch or Anjou pears that are ripe, yet firm. Be sure that the pears are not mushy.
• Sugar. I created this recipe with brown sugar, but it can be substituted with granulated, coconut or maple sugar.
• Flour. Use all-purpose flour in the streusel topping.
• Rolled oats. Rolled oats add a wonderful texture to the streusel.
• Butter. Be sure the butter is nice and cold to cut into the streusel topping.
• Ginger. Fresh ginger is a wonderful complement to the fresh pears. It can be substituted with ground ginger, or substitute with cardamom or cinnamon.
• Spices. Cardamom and cinnamon add warm flavor to the streusel. Feel free to customize it with your favorite baking spices.
• Cornstarch. The cornstarch is essential to thickening the pear filling.
• Lemon juice. A bit of fresh lemon juice heightens the flavors in the filling, but it can be omitted if you don’t have any on hand.

How to make this pear crumble pie

There are (3) components to this pear pie recipe, but they all go very quickly and they can be made in advance.

Pro tip:  Use pears that are ripe yet firm.  They should not be mushy.

See the recipe card below for full instructions.

Prepare and roll the pie crust

Follow the instructions to prepare my Flaky Pie Crust recipe, which is very easy to make and has received rave reviews.

Pro tip: Prepare the pie crust up to 3 days in advance or use your favorite store bought brand as a time saver.

1. Unwrap chilled dough and place on a lightly floured work surface and sprinkle with flour.
2. Flour the 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.
3. 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.  
4. Crimp the edges and chill your pie crust while you preheat the oven and prepare the filling and crumble.

Prepare the pear filling and streusel topping

1. Place the pears, brown sugar, cornstarch, ginger and lemon juice in a large bowl and toss gently to combine.
2. Pour the filling in the chilled pie crust.
3. Combine the flour, rolled oats, brown sugar, cinnamon and cardamom.
4. Add cubed, cold butter to the streusel ingredients.
5. Cut in the butter with a fork, pastry blender, or your fingers until it is in large pea-sized chunks.
6. Sprinkle the crumble evenly over the top and bake at 400 for 20 minutes, then reduce heat and bake another 30-40 minutes until bubbly and golden brown.

FAQs

Recipe notes

• Pro tip:  Use pears that are ripe yet firm.  They should not be mushy.
• 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!
• This pear pie recipe can be made a day in advance and stored at room temperature. Beyond the first day, store pear pie wrapped in plastic wrap in the refrigerator for up to 3 days.

More pie recipes you’ll love:

• Apple cranberry pie
• Banana cream pie
• Pecan pie by Food Network
• Pumpkin pecan pie
• Pumpkin pie bars
• Strawberry rhubarb pie

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Pear Pie Recipe

Servings: 8 slices

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Cooling time: 2 hours hrs

Total Time: 3 hours hrs 20 minutes mins

Celebrate pear season with this homemade Pear Pie! It's got a flaky pie crust, juicy pear filling and streusel topping for the ultimate fall dessert!

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Ingredients

For the pie crust:

• 1 batch Flaky pie crust

For the filling:

• 3 lbs. pears Bartlett or Bosc preferably, about 7 large, peeled, cored, and sliced about ¼" thick*
• ½ cup light brown sugar packed; sub with granulated, coconut or maple sugar
• 1½ tablespoons cornstarch
• 1 tablespoon freshly grated ginger about a 1" piece of fresh ginger; sub with 1 teaspoon ground ginger
• 2 tablespoons fresh lemon juice

For the crumble:

• ¾ cup old fashioned rolled oats
• ¾ cup all purpose flour
• ⅓ cup light brown sugar packed; sub with granulated, coconut or maple sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom optional
• pinch salt
• 6 tablespoons unsalted butter cut into small cubes

Equipment

• 9″ Pie Plate
• Silpat Silicone Baking Mat, Full Size
• Rolling Pin

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.
  1 batch Flaky pie crust
• Once chilled, unwrap the dough and place on a lightly floured work surface. Sprinkle flour over the dough and rolling pin, then 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.
  3 lbs. pears, ½ cup light brown sugar, 1½ tablespoons cornstarch, 1 tablespoon freshly grated ginger, 2 tablespoons fresh lemon juice

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.
  ¾ cup old fashioned rolled oats, ¾ cup all purpose flour, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, pinch salt, 6 tablespoons unsalted butter

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 filling evenly, and sprinkle the streusel over the top.
• Bake for 20 minutes, then reduce the heat to 350 degrees and continue baking for another 30-40 minutes or until the filling is bubbly and the top has browned. Cover the edges of the pie with a pie shield or foil if the outer edges are browning too quickly. Cover the entire pie loosely with foil if the crumble browns too 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

• Pro tip:  Use pears that are ripe yet firm.  They should not be mushy.
• 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!
• This pear pie recipe can be made a day in advance and stored at room temperature.  Beyond the first day, store pear pie wrapped in plastic wrap in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice, Calories: 346kcal, Carbohydrates: 65g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 70mg, Fiber: 6g, Sugar: 32g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets

Cuisine: American

Author: Marcie

Keyword: pear pie, pear pie recipe

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in November 2015. The structure has been modified to increase readability and the text has been updated to include more recipe information.

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