Pear Pie

5 from 4 votes

A richly spiced, fresh pear pie in the French style with a heavenly cinnamon oatmeal streusel topping. Ginger gives this homemade pear pie recipe a wonderful warmth and spice.

Course Dessert

Cuisine American

Keyword pear, pie

Dietary Restrictions Egg Free, Vegetarian

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 328.94kcal

Author Lisa Lotts

Equipment

1 9" pie plate

Ingredients

FOR THE STREUSEL TOPPING:

½ cup all purpose flour
½ cup old fashioned oatmeal
⅛ teaspoon salt
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¾ teaspoon baking powder
8 tablespoons cold unsalted butter cut into 1/2" cubes

FOR THE PEAR FILLING:

1 9" pie pastry
7-8 large firm ripe pears D'Anjou, Bartlett, Comice, (about 3 pounds)
½ teaspoon lemon zest
1 tablespoon finely minced candied ginger optional
2 tablespoons brandy or Cognac
1 teaspoon vanilla extract
2 tablespoons lemon juice
¾ cup sugar
4 tablespoons cornstarch
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice

Instructions

ASSEMBLE THE CINNAMON STREUSEL TOPPING:

In a medium bowl, combine ½ cup all purpose flour, ½ cup old fashioned oatmeal, ⅛ teaspoon salt, ½ cup brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and ¾ teaspoon baking powder. Mix to combine.
Add the cube8 tablespoons cold unsalted butter and cut them into the dry ingredients with a pastry-cutter, or with your clean fingers. To do this with your fingers, rub and crumble the butter into the dry ingredients until they're roughly the size of small peas and everything is well combined, but crumbly.
Refrigerate the streusel until ready to bake the pie.

FOR THE PEAR PIE:

Preheat the oven to 425°.
In a small bowl combine ¾ cup sugar, 4 tablespoons cornstarch, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice and set aside.
Peel 7-8 large firm ripe pears and slice them in half. Use a melon baller to remove the core and a paring knife to trim away the stem. Slice the pears into ¼" slices.
Add ½ teaspoon lemon zest, 1 tablespoon finely minced candied ginger (if using), 2 tablespoons brandy, 1 teaspoon vanilla extract and 2 tablespoons lemon juice and toss to combine.
Pour the spice mixture over the pears and toss gently until well combined, but being careful not to break the pears.
Roll 1 9" pie pastry into a 13" round and transfer to the pie plate. (Pro-tip: roll the pastry between two sheets of parchment paper, so it doesn't stick to the counter and you're not adding more flour, which can make the pastry tough.
Arrange the pie crust in the bottom of the pie plate. Fold the overhang bits under to create a double wide edge and flute or crimp the pastry edges decoratively.
Transfer the pear filling to the crust and spread it evenly with a spatula. Top with the streusel.
Line a rimmed baking sheet with tin foil or parchment paper (to catch any drips). Place the pie on the baking sheet and bake for 15 minutes.
Reduce the oven temperature to 375°.
Bake the pie for an additional 45-50 minutes. Remove from the oven and let rest until cooled to room temperature.

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