Pear Crumb Pie Recipes

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

AMISH PEAR CRUMB PIE

Steps:

• To make this pear pie, you'll need a 9 inch deep dish frozen pie crust, thawed. I take the crust out when I am ready to peel and slice the pears. It thaws perfectly by the time I need it. If you're using a refrigerated crust, take it out when you are ready to prepare the pears. Once thawed, place crust inside a 9 inch glass pie pan.
• Line a baking sheet with foil, this will be for easy clean up. Place pie crust pan on baking sheet. Preheat oven to 425 degrees.
• Peel, core and slice the pears into thin slices, about 1/4 inch thick. Place sliced pears into large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; gently mix together.
• Spread into pie crust; set aside. You will have a "mound" of pears in this pie. This is normal, the pears will bake down and be perfect.
• In a medium bowl, combine the cold butter (cut into small cubes), flour, and brown sugar with two butter knives, pastry knife or clean hands (a small food processor works well, too) until you have coarse crumbs. Sprinkle crumb mixture over the pears. I lightly pack the crumb mixture down so it will stick to the pears and not too much falls off.
• Bake pie for 15 -20 minutes. Then check to see if the topping is getting too brown. If so, cover with foil and bake another 20 minutes or until pears are tender and cooked through. If the pie isn't brown enough, no need to cover it at this point, but check it after about another 5 minutes.
• Allow to cool completely on wire rack before slicing. I like to chill the pie once it's cooled before slicing so that the filling sets a bit but it's not required.

PEAR-APPLE CRUMBLE PIE

Steps:

• Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
• Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

FRENCH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
• Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

PEAR CRUMBLE PIE

Steps:

• Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
• In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
• Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.

PEAR CRUMBLE PIE

Steps:

• In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

FRESH PEAR CRUMBLE PIE

Steps:

• Preheat oven to 350°F.
• Place the pie crust in a pan. Make holes in the crust using a fork.
• Add sour cream, granulated sugar, beaten egg, all-purpose flour, vanilla extract, and salt to the bowl. Mix together. Add this sour cream mixture to the crust. Peel and core fresh pears. Then, cut into 1/4" thick slices. Place them over the sour cream filling. Bake in the preheated oven for 15 minutes.
• Add all-purpose flour, sugar, butter, and cinnamon to the small bowl. Mix together using a fork until crumbly. Remove pear pie from the oven. Sprinkle the crumble topping over the pie. Bake for additional 30-40 minutes or until pie is golden brown and filling is set. Then, let it cool completely at room temperature. Then, cover with an aluminum foil or plastic wrap. Refrigerate before serving.

PEAR CRUMB PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

PEAR AND HAZELNUT CRUMB PIE

Steps:

• For filling:
• Stir first 6 ingredients in large bowl. Add pears and toss to coat.
• For topping
• Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
• Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.

PEAR CRUMB PIE

Steps:

• Prepare pastry for one 9" unbaked pie shell.
• Combine pears, lemon juice, sugar, and tapioca. Mix all together and turn into pastry-lined pie plate.
• Prepare topping by combining flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle crumbs on top of pear mixture.
• Bake at 400F for 10 minutes. Reduce heat to 350F and bake until nicely browned, about 40-50 minutes more.