I started making this pie in 1989, using the Bartlett pears from two trees on our country property.  I’ve baked it at least once a year ever since, using pears from the farmers’ market for the last 10 years  after having to leave our pear trees behind.  The recipe is adapted from one in a 1966 Better Homes and Gardens Pies & Cakes cookbook.  It’s a great pie and just right for these early fall days.

PEAR CRUMBLE PIE

  • 9 inch unbaked pastry shell  (see my favorite recipe here)
  • 5 cups pared and sliced ripe Bartlett pears
  • 3 Tblsp. lemon juice
  • 1/2 cup granulated sugar
  • 2 Tblsp. all-purpose flour
  • 1 tsp. grated lemon peel
  • Crumble Topping (see below)

Preheat oven to 375 degrees F

Place pears in a large bowl and sprinkle with lemon juice.  Mix the sugar, flour and lemon peel together and stir into the pear slices.  Spoon into the unbaked pastry shell.

Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 4 Tblsp. butter, cut into small cubes

Mix together the flour, sugar and spices.  Cut in the butter until blended.  Sprinkle on top of pear mixture in unbaked pie shell.

Bake in a 375 degree F oven for approximately 45 minutes.  Cool on a wire rack.

Makes 6 to 8 delicious servings.