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Pear Pie Recipe

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Ingredients

Warning0 allergens identified

Pear Pie Recipe

Simple pie crust

1 ¼ cups all purpose flourplus more for flouring your work surface

1 tbsp granulated sugar

⅛ tsp salt

4 ounces unsalted buttercut into small cubes

3 tablespoons ice water

For the filling

3 pounds pears Bartlett or Bosc preferablypeeled, cored, and sliced about 1/4" thick*

½ cup light brown sugar sub with granulated, coconut or maple sugar

1 ½ tablespoons cornstarch

1 tbsp ginger about a 1" piece of fresh gingerfreshly grated

2 tablespoons fresh lemon juice

For the crumble

¾ cup old fashioned rolled oats

¾ cup all purpose flour

⅓ cup light brown sugar sub with granulated, coconut or maple sugar

1 tsp ground cinnamon

1 tsp ground cardamomoptional

1 pinch salt

6 tablespoons unsalted buttercut into small cubes

Place the flour, sugar, and salt in the bowl of your food processor and pulse about 5 times until combined. Add the cubed butter and pulse in short, quick pulses (do not process!) until it resembles coarse meal or peas. You want to see clumps of butter — that’s a good thing.

Assemble 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 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.

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 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!

Nutrition

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Tips & Tricks (5)

Chill Your Butter and Tools ❄️
Keep butter, flour, and mixing bowls in the freezer for 15 minutes before making the crust—cold ingredients create steam pockets that yield a supremely flaky pie crust.
Macerate Pears with Fresh Ginger 🍐
Grate the fresh ginger directly into your pear filling 30 minutes ahead of assembly to allow the spicy warmth to fully infuse the juices, deepening the flavor complexity.
Prevent a Soggy Bottom Crust 🛡️
Brush the unbaked pie crust with a thin layer of melted butter or egg white, then pre-bake for 8-10 minutes before adding the filling to create a moisture barrier.
Use Bosc Pears at Peak Ripeness 🎯
Select Bosc pears that yield slightly to gentle pressure but aren't soft—they hold their shape better than Bartlett during baking and provide superior texture in the finished pie.
Toast Your Streusel Topping Separately 🥄
Toast the oat streusel mixture in a separate pan for 5-7 minutes before sprinkling on top, which prevents it from absorbing moisture and ensures a crispy, golden finish.