Pear Crunch Pie Recipe
Pear Crunch Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This pie recipe is one of my favorites. The pecan topping gives it a nice crunch.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg, divided
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 1 tablespoon cold butter, divided
  • 1/2 cup chopped pecans
  • 2 cans (15-1/4 ounces each) pear halves in syrup
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 unbaked pastry shell (9 inches)

Directions

In a large bowl, combine the flour, brown sugar, 1/4 teaspoon of the nutmeg and cinnamon. Cut in 1/2 cup butter until mixture resembles coarse crumbs; stir in nuts. Set aside.
Drain pears, reserving 1 cup juice. In a large saucepan, combine the sugar, cornstarch, salt, remaining nutmeg and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, peel and remaining butter.
Cut pears in half; arrange in pastry shell. Pour sauce over pears; sprinkle with reserved nut topping. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6-8 servings.
Originally published as Pear Crunch Pie in Country Extra September 2003, p49

Nutritional Facts

1 piece: 466 calories, 25g fat (11g saturated fat), 39mg cholesterol, 313mg sodium, 58g carbohydrate (29g sugars, 2g fiber), 4g protein.

Popular Videos

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg, divided
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 1 tablespoon cold butter, divided
  • 1/2 cup chopped pecans
  • 2 cans (15-1/4 ounces each) pear halves in syrup
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 unbaked pastry shell (9 inches)
  1. In a large bowl, combine the flour, brown sugar, 1/4 teaspoon of the nutmeg and cinnamon. Cut in 1/2 cup butter until mixture resembles coarse crumbs; stir in nuts. Set aside.
  2. Drain pears, reserving 1 cup juice. In a large saucepan, combine the sugar, cornstarch, salt, remaining nutmeg and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, peel and remaining butter.
  3. Cut pears in half; arrange in pastry shell. Pour sauce over pears; sprinkle with reserved nut topping. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6-8 servings.
Originally published as Pear Crunch Pie in Country Extra September 2003, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPear Crunch Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review