Harvest Pear Crumb Pie
photo by Chef shapeweaver
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 118.29 ml packed brown sugar
- 29.58 ml cornstarch
- 2.46 ml ground cinnamon
- 1.23 ml ground ginger
- 0.61 ml salt
- 0.25 ml ground nutmeg
- 1419.54 ml thinly sliced peeled pears
- 14.79 ml lemon juice
- 1 unbaked 9 inch pie shell
-
Topping
- 158.51 ml all-purpose flour
- 78.78 ml packed brown sugar
- 118.29 ml cold butter or 118.29 ml margarine
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
-
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
-
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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