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Old-Fashioned Pear Dessert Recipe
Old-Fashioned Pear Dessert Recipe photo by Taste of Home
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Old-Fashioned Pear Dessert Recipe

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4.5 9 9
Publisher Photo
This never-fails pear recipe turns out moist, firm and fruity every time. Some members of our family request these rich squares instead of cake for their birthdays.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 9 servings

Ingredients

  • 2-1/4 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 3 egg yolks
  • 4-1/2 teaspoons lemon juice
  • FILLING:
  • 1/2 cup sugar
  • 4 tablespoons cornstarch, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup water
  • 2 tablespoons plus 1-1/2 teaspoons lemon juice
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 5 cups chopped peeled ripe pears

Nutritional Facts

1 piece: 430 calories, 20g fat (12g saturated fat), 119mg cholesterol, 511mg sodium, 60g carbohydrate (28g sugars, 3g fiber), 5g protein .

Directions

  1. In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping.
  2. Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned.
  3. Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla.
  4. Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack. Yield: 9 servings.
Originally published as Old-Fashioned Pear Dessert in Country Woman September/October 2006, p41


Reviews for Old-Fashioned Pear Dessert

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
jeanemed User ID: 1512060 254353
Reviewed Sep. 20, 2016

"Very good.

The recipe was not specific about how far to press the dough up the sides--next time I will press it at least 3/4 the way up. I
didn't have enough pears (only 4 cups) it still turned out fine. The crumble topping and the filling were so good. Thanks for the recipe.
Also, I liked the way it sliced easily, even when hot. It came out in nice slices and didn't run over the plate."

MY REVIEW
Gaborp00 User ID: 8882195 249661
Reviewed Jun. 21, 2016

"I made this today and it turned out perfect. it was absolutely delicious. The crust was moist and easy to work with. I imagine it would be great with peaches."

MY REVIEW
triedthat User ID: 7508822 145608
Reviewed Nov. 26, 2013

"The taste of the filling and crust was good, however, the crust did not have enough liquid in it and I followed the directions exactly as written. Also, using an 8" by 8" baking pan is way too small. The crust was about 3/4 inch thick and was hard on the bottom of the pan, and falling apart on the sides. My son said it was like eating uncooked flour."

MY REVIEW
lynnweaver User ID: 7256370 98517
Reviewed Nov. 23, 2013

"This is delicious, it is great as a breakfast coffee cake or as a dessert with ice cream."

MY REVIEW
redpandagames User ID: 7107850 73475
Reviewed Jan. 27, 2013

"This recipe was just okay for me.

The biggest problems was having the egg yolks in the crust. It tasted eggy, and that's never good to me.
As for the filling... It's really unnecessary. If you toss the pears with some cornstarch, sugar, and cinnamon, that should really be enough. there's no reason to add extra water to an already wet fruit. It will just end up putting extra goop in your cobbler, if I could call it that."

MY REVIEW
katrina55 User ID: 1081320 160773
Reviewed Sep. 18, 2012

"Oh my gosh this is soooo good. My family loved it."

MY REVIEW
10sChick User ID: 4943196 92938
Reviewed Apr. 19, 2012

"This is a seriously EPIC dessert. It's like pie with an alternative to the same old crust. I've only tried it room temp with a dollop of whipped cream. AMAZING. Can't wait to taste it cold. And it doesn't scream "Pears!". Once it's cooked with that thick cinnamon filling, it's almost like apple pie in the middle. When the family gets home tonight, they will be all over this."

MY REVIEW
jmkasprak User ID: 2880256 93527
Reviewed Mar. 7, 2012

"Don't you love it when your baking results turn out just like the picture? This dessert reminded me of a really dense apple crumb pie with a wonderfully thick crust. It could easily be served like a breakfast pastry as well."

MY REVIEW
izzieme User ID: 6261782 93526
Reviewed Oct. 8, 2011

"This is the second time I've made this. The first time I was distracted and forgot to put the egg yolks and lemon juice in the dough and wondered why it wasn't browning. But after all was said and done it tasted great. My neighbors loved it with a bit of cream, and I loved it cold! I've just made it again (remembering to put all the ingredients in.) minus a bit of sugar and it looks gorgeous. Just like the picture! This is definitely a keeper for Autumn when pears are in season. Makes the house smell wonderful too!"

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