Description
This easy Pear Pie recipe starts with a flaky all-butter pie crust, has a sweet spiced pear filling, and is finish with a crisp oat topping. It’s easy to make and the perfect unique dessert for fall and holiday gatherings!
Ingredients
Units
Scale
- 1 disk pie crust from my homemade all-butter pie crust recipe
For the filling
- 8 cups peeled and sliced D'Anjou or Bartlett pears (1/4-1/2 inch thick) - the pears should be ripe but still slightly firm and not mushy
- 1/4 cup all purpose flour
- 2/3 cup dark brown brown sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon lemon zest
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
For the Crumb Topping
- 3/4 cup all purpose flour
- 1/4 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons butter, diced and softened
For Serving: vanilla ice cream and drizzle of caramel sauce
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Prep the pie crust: On a lightly floured surface, roll out the pie dough and gently place it a deep 9-inch pie dish. Lightly press the dough into the bottom and sides of the pie dish and then flute the edges. Place the pie crust in the fridge while you prepare the rest of the pie.
- Make crumb topping: Next, add the flour, oats, brown sugar, cinnamon, salt, and diced butter to a mixing bowl (you can use the same bowl you used to make the filling). Use your hands or a pastry cutter to work the butter into the flour and sugar until a crumb forms.
- Make the filling: Add the sliced pears, all purpose flour, brown sugar, lemon juice, heavy cream, lemon zest, vanilla extract, ground cinnamon, ground cardamom, ground ginger, and nutmeg to a large mixing bowl. Toss until everything is well combined and the pears are evenly coated. Remove the pie crust from the fridge and pour the pear filling into crust (be sure to scrape down the bowl), arranging them into an even layer.
- Sprinkle the crumb topping evenly all over the pears.
- Bake the Pie: Place the pie on a parchment lined baking sheet and bake at 400 degrees for 15 minutes. After 15 minutes lower the oven temperature to 375 degrees (without removing the pie from the oven) and continue to bake for 45-50 minutes until the pie is golden brown, bubbly, and the juice starts to ooze from under the crumb topping. If the edges or top of the pie crust start to become too brown you can cover them with a pie crust shield or strips of aluminum foil.
- Remove the pie from the oven and let cool for 3 hours before slicing and serving with vanilla ice cream. Enjoy!
Notes
Store: Once cool, cover your pear pie with plastic wrap or aluminum foil. It will stay fresh at room temperature for 2 days. Or, transfer it to the fridge for up to 4 days.
Freeze: You can freeze this recipe for up to 3 months! Wrap the cooled pie with plastic wrap, followed by aluminum foil, and transfer it to the freezer. Thaw in the fridge or at room temperature before serving.
