Best 8 Harvest Pear Crumb Pie Recipes

PEAR CRUMBLE PIE

Steps:

• In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.

AMISH PEAR CRUMB PIE

Steps:

• To make this pear pie, you'll need a 9 inch deep dish frozen pie crust, thawed. I take the crust out when I am ready to peel and slice the pears. It thaws perfectly by the time I need it. If you're using a refrigerated crust, take it out when you are ready to prepare the pears. Once thawed, place crust inside a 9 inch glass pie pan.
• Line a baking sheet with foil, this will be for easy clean up. Place pie crust pan on baking sheet. Preheat oven to 425 degrees.
• Peel, core and slice the pears into thin slices, about 1/4 inch thick. Place sliced pears into large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; gently mix together.
• Spread into pie crust; set aside. You will have a "mound" of pears in this pie. This is normal, the pears will bake down and be perfect.
• In a medium bowl, combine the cold butter (cut into small cubes), flour, and brown sugar with two butter knives, pastry knife or clean hands (a small food processor works well, too) until you have coarse crumbs. Sprinkle crumb mixture over the pears. I lightly pack the crumb mixture down so it will stick to the pears and not too much falls off.
• Bake pie for 15 -20 minutes. Then check to see if the topping is getting too brown. If so, cover with foil and bake another 20 minutes or until pears are tender and cooked through. If the pie isn't brown enough, no need to cover it at this point, but check it after about another 5 minutes.
• Allow to cool completely on wire rack before slicing. I like to chill the pie once it's cooled before slicing so that the filling sets a bit but it's not required.

HARVEST PEAR CRUMB PIE

Steps:

• Mix together brown sugar, cornstarch, cinnamon, ginger, salt, nutmeg, pear slices and lemon juice; mix well.
• Pour into pastry shell.
• Bake at 400 degrees for 25 minutes.
• Topping: mix together flour and brown sugar.
• With a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle over pie filling.
• Bake 40 minutes longer.
• Cover edges of pie crust with foil during last 15 minutes to prevent getting too brown.

AUTUMN HARVEST PIE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.
• On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.
• Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
• Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.

GINGERSNAP CRUMB PEAR PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

HARVEST PEAR-BLACKBERRY PIE

Steps:

• Make topping: In medium bowl, with hands, combine flour, oats, brown sugar, almonds, lemon zest and salt. Add butter and squeeze to form small clumps. Refrigerate until ready to use.
• Heat oven to 375°F. Fit dough into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even all the way around (about 1/2 inch from edge of pie plate). Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate at least 20 minutes
• Make filling: In large bowl, mash blackberries and granulated sugar. Add pears, corn-starch, cinnamon, lemon zest and salt and toss to combine.
• Transfer to pie crust, top with crumb mixture and transfer to rimmed baking sheet. Bake until pears are tender and topping is golden brown, 1 to 1 1/2 hour, making sure to cover with foil if topping or crust begins to get too dark.

PEAR CRUMBLE PIE

Steps:

• Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
• In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
• Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.

PEAR CRUMB PIE

Steps:

• Prepare pastry for one 9" unbaked pie shell.
• Combine pears, lemon juice, sugar, and tapioca. Mix all together and turn into pastry-lined pie plate.
• Prepare topping by combining flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle crumbs on top of pear mixture.
• Bake at 400F for 10 minutes. Reduce heat to 350F and bake until nicely browned, about 40-50 minutes more.