Pear Crumb Pie
Indulge in the comforting flavors of fall with this irresistible Pear Crumb Pie—a perfect marriage of tender, juicy pears and a buttery crumb topping. A flaky, golden crust serves as the foundation for a luscious filling of ripe pears, lightly spiced with cinnamon and nutmeg, and brightened with a splash of lemon juice. The crowning glory is a rustic oat-and-brown-sugar crumble, toasted to perfection in the oven for a satisfying crunch. Ready in just over an hour, this easy-to-make dessert is the ultimate crowd-pleaser for holiday gatherings or a cozy weeknight treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate pie experience. With its combination of seasonal ingredients and comforting textures, this Pear Crumb Pie is truly a dessert masterpiece!
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Recipe Information
Ingredients
- 1 9-inch shell pie crust (store-bought or homemade)
- 6 medium ripe pears, peeled, cored, and sliced
- 0.5 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter, chilled and cubed
- 0.5 cup brown sugar, packed
- 1 cup all-purpose flour (for crumb topping)
- 0.5 cup rolled oats
- 0.5 teaspoon ground cinnamon (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish, trimming and fluting the edges as desired. Set aside.
In a large mixing bowl, combine the sliced pears, granulated sugar, flour, ground cinnamon, ground nutmeg, salt, and lemon juice. Toss gently to evenly coat the pears. Set aside to let the flavors meld.
To make the crumb topping, combine the brown sugar, flour, rolled oats, ground cinnamon, and a pinch of salt in a medium bowl. Using a pastry cutter or your fingers, cut the chilled butter into the mixture until it resembles coarse crumbs.
Transfer the pear filling into the prepared pie crust, spreading it out evenly.
Sprinkle the crumb topping evenly over the pears, covering the filling completely.
Place the pie on a baking sheet to catch any drips, then transfer it to the preheated oven.
Bake for 50 minutes, or until the topping is golden brown and the pear filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set before slicing.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 636.2 g | 231% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 305.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
