Best 7 Pear Crunch Pie Recipes

IMPOSSIBLY EASY PEAR-CUSTARD PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
• In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
• Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

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.

PEAR CRUNCH PIE

Steps:

• 1. TOPPING: In a small bowl combine the flour, brown sugar, cinnamon and nutmeg. Cut in the butter until mixture resembles coarse meal. Stir in the pecans. Set aside.
• 2. FILLING: Drain the pear halves, but save the liquid. Dry the pears thoroughly on a paper towel.
• 3. Combine the sugar, cornstarch, nutmeg and salt in a medium-size saucepan, stirring until thoroughly combined. Slowly mix in the pear liquid, stirring well.
• 4. Cook on medium-high heat, stirring constantly, until the mixture turns clear. (about 5 minutes after it begins to boil.)
• 5. Remove from heat. Stir in the butter and lemon juice.
• 6. Arrange the pear halves, round side up, in the bottom of the pie shell.
• 7. With the pie plate on a baking sheet to catch any drips, pour the warm pear pudding evenly over the top of the pear halves.
• 8. Give the topping one last stir with a fork, then sprinkle it evenly over the top of the pear filling. Press lightly to form the top crust.
• 9. Bake at 425* for 20-25 minutes, until the topping turns dark golden brown.
• 10. NOTES: 1) Times given do not include making the crust. 2) If you use fresh nutmeg (which is best) only use 1/8 tsp. 3) If you don't have enough liquid from the pears, add enough water to make the difference.

PEAR CRUNCH PIE

Steps:

• Combine pears with sugar, flour, lemon peel and juice and arrange in unbaked pie shell.
• Combine topping ingredients and cut in butter until mixture is crumby.
• Stir in pecans.
• Sprinkle evenly over pears.
• Bake in 400°F oven for 25-30 minutes.

FRESH PEAR CRISP

Steps:

• In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form; set aside., Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon zest, ginger and remaining cinnamon; toss to coat. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with crumb mixture. Bake at 350° for 45-50 minutes or until pears are tender.

CRANBERRY PEAR CRISP PIE

Steps:

• Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.