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!
There’s always room for more dessert! 🙂
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.
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 this recipe
Truthfully, I never thought I would be a pie baker because making pie crust intimidated me. I had no idea how easy making a pie actually is, but thankfully, now I do.
There are (3) components to this pear pie recipe, but they all go very quickly.
See the recipe card below for full instructions.
Prepare 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.
- Unwrap chilled dough and place on a lightly floured work surface and sprinkle with flour.
- 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.
- 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.
- Next, chill your pie crust while you preheat the oven and prepare the filling and crumble.
Prepare the pear filling and streusel topping
- Combine the flour, rolled oats, brown sugar, cinnamon and cardamom.
- Add the cubed cold butter to the dry ingredients.
- Cut in the butter with a fork, pastry blender, or your fingers until it is in large pea-sized chunks.
- Place the pears, brown sugar, cornstarch, ginger and lemon juice in a large bowl and toss gently to combine.
- Place the filling in the chilled pie crust.
- Sprinkle the crumble evenly over the top and bake for 45-55 minutes.
- 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 pie recipes you’ll love:
Pear Pie Recipe
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; optional
- 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 optional
- pinch salt
- 6 tablespoons unsalted butter cut into small cubes
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 filling evenly, and sprinkle the streusel over the top.
- 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 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!
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.