Want more pie recipes? Try Key Lime Pie, Apple Pie, Triple Berry Pie, or Rhubarb Pie!
Why I love this recipe:
Pears are one of my favorite fruits, and they are so fun to bake with. You can use any type of pear for this recipe; buy what’s on sale! Flavorful – the pear pie filling is spiced with cinnamon, ginger, and cloves that perfectly compliment the pear flavor. The Topping – There’s nothing I love more than a crumbly oat topping paired with fruit desserts (I see you, apple crisp and berry crisp!), and with this pear pie we get the flakey butter pie crust base as well!
What Pears to Use:
Use Bartlett, Bosc, Red or Green Anjou or whatever is on sale. The important part is making sure they’re not overly ripe, and I buy a few extras since they can get soft spots so quickly. You want them to be firm, with a tiny bit of give, but not soft. If they are hard/unripe when you buy them, place them in a brown paper bag for 1-3 days or so, to ripen a little more.
How to make Pear Pie:
Make Pie Crust: Place unbaked pie crust in pie pan and trim and crimp the edges. Refrigerate while you make filling. Make Crumb Topping: Combine flour, oats, brown sugar, cinnamon, nutmeg and salt in a bowl. Add butter and use your fingertips, a fork, or pastry blender to work the butter into the mixture until well combined. Refrigerate while you assemble the pie. Make Filling: Add pears to a large mixing bowl. Sprinkle lemon juice, butter, sugars, flour, and spices over top then very gently stir to coat evenly. Pour pear pie filling into pie shell. Top with crumb topping. Bake: Place pear pie crumble in oven on top of a hot baking sheet and bake for about 50 minutes, until filling is bubbling and the crust is golden. Cool: Remove the pie from the oven and allow to cool completely on a wire rack, at least 3 hours before cutting and serving. This allows the filling to set up so it won’t fall apart when slicing. To serve the best pear pie top it with vanilla ice cream and a drizzle of caramel sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: The entire pie can also be made a day ahead of time. Once cool, cover and refrigerate. To Freeze: The pie crust and pie filling can be frozen, separately, for up to 3 months. Thaw completely in the fridge and then assemble. Baked pear pie can also be frozen once it has cooled completely. Cover it well with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw for about 1.5 days in the refrigerator before serving.
Recipe Variations:
Add Pecans: Add ½ cup chopped pecans to the crumb topping before baking. Bourbon Pear Pie: Add 2-3 Tablespoons Bourbon when mixing the pears and spices.
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