Harvest Pear Crumb Pie

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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
1hr 20mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
  • Pour into pastry shell.
  • Bake at 400 degrees for 25 minutes.
  • Topping: mix together flour and brown sugar.
  • With a pastry blender, cut in butter until mixture is crumbly.
  • Sprinkle over pie filling.
  • Bake 40 minutes longer.
  • Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.

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Reviews

  1. Pixiedust, This was my first time ever to make or even taste a pear pie.It was so good!! I loved the crispy topping !!! I had a fruit basket given to me at Christmas and it had pears in it,They were hard as a rock,so we were waiting for them to get ripe.I don't care for the grainy taste of fresh pears,but I like them cooked pretty good,so I decided to try this pie. Thanks for a great recipe,Darlene Summers
     
  2. This is a lovely pie!! Your instructions are clear and easy to follow. I have never made a pear pie before but will from now on. This really hit the spot for us. Thank you so much for sharing this. It is now in my "keeper" notebook. :-)
     
  3. I had made a Pear Pie many years ago and remembered how good it was so when I saw this recipe, I decided to make another one since I had lost my recipe. It was delicious. I made it just as the recipe said and nothing was added or taken away. It was wonderful!!! I won't lose this recipe!
     
  4. Excellent! I added 1 tablespoon each of honey and molasses. Easy and great recipe.
     
  5. Hubby's birthday was coming up and the budget was tight. The main ingredient we had for pie was a large bag of pears so I went searching and decided on this recipe. I had expected to make it with firm pears but the pears were at perfect eating ripeness when I sliced into it. I still sliced them thin but the fruit in the pie was all soft like it had been made with applesauce so if I make it with ripe pears again I will cut them chunkier. The flavor was good. We ate it about 24 hrs later and the crumble had gotten soggy. I would recommend making it in the afternoon of the evening that you want to serve it. Time to cool enough to be sliceable but not time to get soggy.
     
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