Publisher Photo
Publisher Photo
"My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies," relates Cathy Cremers of Pottstown, Pennsylvania.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Dash ground nutmeg
  • 6 cups thinly sliced peeled pears
  • 1 tablespoon lemon juice
  • TOPPING:
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter, cubed

Directions

In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 6-8 servings.
Originally published as Pear Crumb Pie in Taste of Home August/September 1997, p13

Nutritional Facts

1 slice: 459 calories, 20g fat (8g saturated fat), 20mg cholesterol, 271mg sodium, 67g carbohydrate (36g sugars, 4g fiber), 4g protein.

  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Dash ground nutmeg
  • 6 cups thinly sliced peeled pears
  • 1 tablespoon lemon juice
  • TOPPING:
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter, cubed
  1. In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 6-8 servings.
Originally published as Pear Crumb Pie in Taste of Home August/September 1997, p13

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Reviews forPear Crumb Pie

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MY REVIEW
jcvinnie User ID: 2066134 232686
Reviewed Sep. 11, 2015

"Really good! I added 1/3 c oatmeal to the topping."

MY REVIEW
MarcyC48 User ID: 2794696 47257
Reviewed Sep. 17, 2012 Edited Oct. 22, 2013

"My family is comprised of pie lovers.They can't wait till fall when apples and pears are abundant. I always made apple pear pie until I stumbled across this recipe, My boys and nephews fell in love with it! Many people are amazed when I say I make pear pie. They have never heard of pears being used to make a pie. Once they taste it, it is a sure thing they will ask for the recipe! I have to make this pie at least a few times a month because the family is so enamored with it!

You may need to adjust the amount of cornstarch if you have really ripe pears ."

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