Harvest Pear Crumb Pie

• Total Time: 1 hrs 20 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 8

• ½ cup packed brown sugar
• 2 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1⁄8; teaspoon salt
• 1 dash ground nutmeg
• 6 cups thinly sliced peeled pears
• 1 tablespoon lemon juice
• 1 unbaked 9 inch pie shell

Topping

• 2⁄3; cup all-purpose flour
• 1⁄3; cup packed brown sugar
• ½ cup cold butter or ½ cup margarine

Directions:

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

Reviews

[Darlene Summers]

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

[Merlot]

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. :-)

[Chef Tweaker]

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.