Description
Tasty Fresh Pear Crumble Pie: Juicy pears, cinnamon spice, in a buttery crust with a sweet crumble topping. Perfect blend of comfort and delight in every slice!
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 6–7 medium pears (about 2½ pounds/1.1kg), preferably Bartlett or Anjou
- ¾ cup (150g) granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ⅔ cup (135g) brown sugar, packed
- ½ cup (113g) cold butter, cubed
- ½ cup (50g) old-fashioned oats
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a large bowl, whisk together flour, salt, and sugar for the crust. Add cold cubed butter and work it in until the mixture resembles coarse crumbs. Drizzle in ice water until dough forms. Shape into a disk, wrap, and refrigerate for 1 hour.
- Peel, core, and slice pears. Toss with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Let sit for 15 minutes.
- Combine flour, brown sugar, oats, cinnamon, and salt for the crumble. Add cold butter and work into coarse crumbs. Refrigerate while rolling the crust.
- Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges.
- Pour pear filling into crust. Sprinkle crumble topping evenly over filling.
- Bake on a baking sheet for 20 minutes. Reduce temperature to 350°F (175°C) and bake 30-40 minutes more until golden and bubbly. Cover edges with foil if browning too quickly.
- Cool on a wire rack for at least 2 hours before slicing.