Easy Harvest Pear Pie

If you are an apple pie aficionado I encourage you to try pear pie at least one time, or in your apple pie recipe, substitute two pears in place of two apples. Pears are so delicately flavored and I love the texture they bring to a pie. Pear pie is my favorite pie of ALL TIME!
I enjoy baking pies but sometimes I just don’t have hours to prepare what most people think a proper crust to be. A proper crust to most people would involve cutting in various fats like shortening, butter or lard into a dry mixture, adding liquid, shaping into a disk, chilling and rolling out. The crust used in this recipe is delicious and so easy, a kindergartner can do it! All the crust ingredients go in a bowl, get tossed around and incorporated then pressed into a pie plate- easy as that!
This pie boasts a melt-in-your-mouth pear filling, a flaky crust and delicious crumble topping and is the perfect addition to your fall dinner spread. This is a beginner-approved pie baking recipe!

Harvest Pear Pie

Just like apple pie, but better! Suitable for beginners with an easy crust recipe.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: beginner friendly, dessert, pie
Servings: 8 slices
Author: Cristen


For the crust:

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp granulated sugar
  • 7 tbsp vegetable oil
  • 2 tsp cider vinegar
  • 1/4 cup ice water

For the filling:

  • 6 Bartlett pears, firm yet ripe peeled, cored, sliced to 1/4" thickness
  • 1/4 cup flour
  • 1/8 tsp salt
  • 1 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 2 tsp lemon juice *optional
  • 1 tsp lemon zest *optional

For the crumble topping:

  • 1/2 cup room temperature butter
  • 1/2 cup brown sugar
  • 3/4 cup all purpose flour
  • 1/3 cup rolled or instant oats (oatmeal)
  • 1/8 tsp salt
  • 1/3 cup chopped nuts, walnuts or pecans *optional


For the crust:

  • Combine dry ingredients, whisk well. Add wet ingredients to dry ingredients and stir to combine. Pat into 9" pie plate evenly and up the sides. Crimp edges if desired. Chill while making filling.

For the filling:

  • Combine all ingredients, mix well. Pour into pastry lined pie plate. Cover evenly with crumble.

For the crumble topping:

  • Combine all ingredients until coarse crumbs form. Cover top of filling evenly.

To bake:

  • Preheat oven to 400 degrees F. Bake at 400 degrees for 20 minutes. Reduce heat to 350 and bake for 40-50 minutes or until slow bubbles form in the juices around the edge of the pie. Cover pie with foil during the end of baking to prevent overbrowning. Remove from oven. Allow pie to rest for a couple hours to "set". Serve with cinnamon ice cream or caramel sauce and freshly whipped cream.
Previous Post Next Post

No Comments

Leave a Reply

Recipe Rating