Best 7 Crumbleberry Pear Pie Recipes

FRESH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

FRESH PEAR PIE

Steps:

• In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes., Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture., Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil. , Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

CRUMBLEBERRY PIE

Steps:

• Line a 9-in. pie plate with pastry; set aside. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour., Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown., For topping, in a large bowl, combine the flour, brown sugar and extract; cut in butter until crumbly. Sprinkle blueberries over pears; sprinkle with crumb topping. , Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.

CRUMBLE BERRY PIE

Steps:

• Preheat oven to 375.
• Mix topping ingredients together, stirring in the melted butter last, and set aside.
• Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
• Remove filling from heat and stir in berries.
• Pour filling into pie crust (don't poke the crust with a fork).
• Crumble topping over filling, completely covering it (no berries showing through).
• Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
• Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.

PEAR CRANBERRY SLAB PIE

Steps:

• Piecrust: Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. Add ice water and pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Turn out dough onto a piece of plastic wrap. Bring edges of wrap together to gather dough and form into a flat rectangle. Refrigerate at least 1 hour and up to 2 days. Let dough stand at room temperature until pliable, then roll out to a 14-by-19-inch rectangle on a lightly floured surface. Fit into a 12-by-17-inch rimmed baking sheet, tucking overhang under all around pan. Refrigerate at least 1 hour and up to 8 hours.
• Crumble topping: Stir together pecans, flour, oats, and salt. Beat together butter and sugars in a bowl with a mixer on medium-high speed until creamy. Add pecan mixture and beat just until combined. Work mixture with your fingers until it forms clumps. Refrigerate until ready to use or up to 1 week.
• Filling: Preheat oven to 400 degrees. Combine pears, lemon juice, and vanilla-bean seeds. Stir in sugar, flour, salt, and cinnamon. Spread mixture evenly in crust; top with cranberries.
• Crumble large clumps of topping evenly over filling. Bake pie until crumble is golden brown (check after about 20 minutes and tent with foil if browning too quickly) and filling is bubbling, about 1 hour. Let cool on a wire rack at least 1 hour before cutting into squares.

CRUMBLEBERRY PIE

Steps:

• Line a 9-inch pie plate with pastry; set aside.
• In a small mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour.
• Spread into pastry shell. Arrange pear slices over filling. Bake at 350 degrees for 25-30 minutes or until light golden brown.
• For topping, in a bowl, combine the flour, brown sugar and extract; cut in butter until crumbly.
• Sprinkle blueberries over pears; sprinkle with crumb topping.
• Bake 25-30 minutes longer or until golden brown.
• Serve warm.
• Refrigerate leftovers.

CRUMBLEBERRY PEAR PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 350°F. In large bowl, combine 1/2 cup butter and sugar beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in almonds and 1/4 cup flour just until evenly moistened. Spread mixture in crust-lined pan. Arrange pear slices on top of filling, overlapping slightly.3. Bake at 350°F. for 20 to 30 minutes or until filling and pears are light golden brown.4. Meanwhile, in medium bowl, combine 3/4 cup flour, brown sugar and almond extract mix well. With pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.5. Remove pie from oven. Sprinkle raspberries over pears sprinkle with topping. Return to oven bake an additional 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 550 * Calories from Fat: 310 * % Daily Value: Total Fat: 34 g 52% * Saturated Fat: 16 g 80% * Cholesterol: 110 mg 37% * Sodium: 320 mg 13% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 3 g 12% * Sugars: 27 g * Protein: 7 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1 Fruit, 6 1/2 Fat or 3 1/2 Carbohydrate, 6 1/2 Fat