Fresh Pear Pie with a delicious crumb topping is absolutely amazing and a great alternative to the usual Apple Pie recipes. Why not squeeze this beauty into your Fall or Winter holiday menus?
I love Fall, don’t you? Cozy weather, colorful leaves, pumpkin spice lattes, scarves and sweaters, and that’s only the beginning. I love my family’s Fall traditions. One of those traditions is going up to the town of Julian, CA, for apple and pear picking.
My daughter, Nena, loves pears; I came up with this pear pie recipe to surprise her. Nena is very sensitive to the taste of spices. For this reason, I went easy on the cinnamon and ginger in this recipe; feel free to add more to your liking. Cloves, cardamom, and nutmeg would also go great in this recipe. Start with a small amount, and make notes for the next time.
Fresh Pear Pie Recipe
So what’s so great about this particular Pear Pie Recipe? Well, not only will everyone you serve it to fall in love with the taste, but you don’t have to be trained as a “baker” to pull it off. If you can follow these easy steps, you’ll be on your way to baking delicious pies in no time!
- Peel and slice pears, and sprinkle with lemon juice (to keep the pears from discoloring).
- Mix the remaining filling ingredients:
- Unroll one Pillsbury Crust, and fit into a pie tin.
- Pour the pear mixture into the prepared pie crust
- Cut crumb into topping ingredients:
- Pour topping ingredients over the pears, and bake!
What Are the Best Pears to Use For Baking?
Bosc pears are pretty commonly known as the best pears to use when baking pies and crumbles. Alternatively, Bartlett and Anjou pears may also be used. However, when choosing pears, make sure they are firm and blemish-free.
I don’t know about you, but when I pick fruit, I have a tendency to give it a little sniff, don’t you? I have found that if the fruit doesn’t smell like it’s supposed to, it’s not going to taste like it either.
My daughter is mortified when she’s with me and I do that. She tells me that it’s a “very Middle Eastern thing to do.” 😉 I supposed it’s kind of like when Middle Eastern people pick grape leaves or figs over their neighbor’s fences (guilty).
However, anyone with a sense of cooking knows that smelling the fruit is the best way to predict how it will taste. So sorry, not sorry!
Other Fruit to Use in Pear Pie
I have been known to occasionally add apples to the pear pie when I feel that the pear needs more filling. The combination of the two just works. I actually make a pear-apple preserves that’s out of this world!
Ooh, I just got a great idea: pear pie, vanilla ice cream, topped with some pear apple preserves. Although, if I were to do that, I would probably make a double-crust pie instead of a crumb topping.
Otherwise, it would just be too sweet, even for me. Other mix-in options include cranberries and other fresh or frozen berries.
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Fresh Pear Pie
Preheat oven to 450 Degrees F.
- 6 medium Bosc pears
- 1 T. fresh lemon juice
- 1/2 cup brown sugar
- 3 T. white flour
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger powder
- 1/8 tsp. salt
- 1 Pillsbury pie crust
- 6 T. flour
- 1/2 cup brown sugar
- 3 T. salted butter
- Peel and slice pears and add to a large bowl. Sprinkle with the lemon juice and set aside.
- In a separate bowl, combine the remaining filling ingredients. Gently stir into the pears, until combined.
- Form the pie crust into the pie plate. Trim, or fold the excess dough under. Add the filling to the pie plate, and flute the pie crust edges.
- Mix flour, and brown sugar until combined. Work in cubed butter until crumbly. I use my hands, but you can also use a pastry cutter.
- Pour the topping over the pears, making sure that the topping completely covers the pears.
- Place pie plate on a cookie sheet (to catch any liquid that boils over).
- Place in the oven for 15 minutes. Then turn the temperature down to 350. Cook for an additional 45 minutes, or until the juices begin to ooze out from under the crumb topping, and the crust is nice and brown.
- Allow to cool before slicing. Top with vanilla ice cream before serving, or eat as is.