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Spiced Pear Crumble Pie

4 from 1 vote


Single Crust Pie Dough:

  • 1 cup 120 g unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon 4 g granulated sugar
  • ½ teaspoon kosher salt (Diamond Crystal brand)
  • 1 stick (4 oz; 113 g cold unsalted butter, cut into 1/2 inch cubes)
  • ¼ cup 60 mL very cold water

Spiced Crumble Topping:

  • ¾ cup 90 g unbleached all-purpose flour
  • ¾ cup 75 g old fashioned rolled oats
  • ¼ cup 55 g packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground allspice
  • ¼ teaspoon kosher salt (Diamond Crystal brand)
  • 5 tablespoons 70 g cold unsalted butter, cut into small cubes

Pear Filling:

  • 6 Harry and David Royal Riviera Pears (ripe but firm, peeled, cored, and cut into 1/2-inch chunks)
  • cup 75 g packed light brown sugar
  • ¼ cup 30 g unbleached all-purpose flour
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground allspice
  • teaspoon kosher salt (Diamond Crystal brand)

Egg Wash (Optional):

  • 1 egg + 1 teaspoon milk (beaten)


To prepare:

  • Set aside a rolling pin, 9-inch pie plate, pastry brush, bench scraper, kitchen scissors, and plastic wrap. You will need these items as you prepare the pie dough.

We'll start with the pie crust:

  • In a medium bowl, whisk together the flour, sugar, and salt until well combined.
  • Add the cold butter pieces and toss to coat, separating any pieces of butter that stick together.
  • Using your thumb and forefinger on both hands, press the butter pieces into 1/4-inch thick discs. If the butter becomes greasy, allow the mixture to chill in the refrigerator for 15 minutes before continuing.
  • Add the cold water and stir together with a spatula until just absorbed.
  • Press the dough together (use the sides of the bowl to assist)--it will be slightly shaggy.
  • Transfer the dough to a well-floured countertop and dust the dough with flour.
  • Using a floured rolling pin, roll the dough into a rectangle measuring roughly 10-inches long x 6-inches wide. Lightly brush away any excess flour with a pastry brush. Fold the 6-inch sides inward towards each other so that both edges meet in the center.
  • Fold the dough in half to form a square. This laminates the dough, resulting in a flakier pie crust.
  • Gently shape the dough into a disc and roll into a circle measuring 14-inches in diameter.
  • As you are rolling the dough, rotate it by quarter turns, lifting it regularly with a bench scraper to prevent sticking, and dusting with flour as necessary.
  • If the dough becomes too soft or difficult to work with, chill in the refrigerator for 10 to 15 minutes before continuing.
  • Carefully transfer the dough to a 9-inch pie pan. Gently lift and nudge the dough into the edges of the pan without stretching the dough.
  • Using kitchen scissors or a knife, trim the overhang so that it goes just about 1/2-inch to 3/4-inch past the edge of the pan.
  • Fold the edges under and crimp as desired. Brush off excess flour with a pastry brush, cover the dough surface with plastic wrap, and chill in the refrigerator for a minimum of 2 hours (or overnight).

Now, onto the spiced crumble topping:

  • Start by preheating the oven to 400 degrees Fahrenheit with a rack in the center position. Set aside a half sheet pan for later.
  • In a medium mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon, ginger, allspice, and salt. Add the cubed butter and toss to coat.
  • Using your fingertips, work and press the butter into the dry ingredients until the butter is dispersed and there is a good mixture of smaller and larger crumbs. Chill in the refrigerator until ready to use.

To create the pear filling:

  • In a large mixing bowl combine the peeled and chopped pear, brown sugar, all-purpose flour, lemon juice, vanilla extract, cinnamon, ginger, allspice, and salt.

We're now ready to assemble the pie:

  • Remove the shaped and chilled crust from the refrigerator.
  • Gently transfer the pear filling into the pie shell, spreading it into an even, thick layer.
  • Sprinkle the crumble topping over the pear mixture (it will be thick and generous!).
  • Brush the edges of the pie dough lightly with the egg wash. Place the pie pan on a half sheet pan to catch any bubbling juices during baking.
  • Bake at 400 degrees Fahrenheit for 30 minutes; reduce the oven to 350 degrees Fahrenheit and continue baking for an additional 30 to 40 minutes, or until deeply golden and the pear filling is just bubbling.
  • Set pan on a rack and allow pie to cool and set for at least 2 to 3 hours before serving. Serve slightly warm with vanilla ice cream or a drizzle of heavy cream.
Author: Laura Davidson
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