Dutch Pear Pie is a comforting dessert that highlights the natural sweetness of pears combined with warm spices like nutmeg and cinnamon.
Topped with a buttery streusel, this pie is an excellent alternative to traditional double-crust pies, offering a delightful crunch that contrasts with the tender pear filling.
With a flaky crust and a streusel topping, this pie is the perfect end to any meal, especially during pear season.
Dutch Pear Pie
A rustic and cozy dessert with a buttery streusel topping—perfect for fall gatherings.
Ingredients
- 1 unbaked pie crust (store-bought or homemade)
- 5 cups peeled and sliced pears (about 6 medium pears)
- ½ cup granulated sugar
- 4 tablespoons all-purpose flour
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon salted butter, cut into small pieces
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- Dash of salt
- 4 tablespoons salted butter, melted
- 1 cup caramel sauce for drizzling
Instructions
1. Preheat the Oven: Preheat your oven to 375°F (190°C). While waiting, roll out your pie crust on a lightly floured surface until it’s slightly larger than your 9-inch pie dish. Carefully transfer the crust to the pie dish, tucking the edges under. You can finish with a decorative crimp or leave it rustic, depending on your preference. Place the crust in the refrigerator to chill while you prepare the filling. This step helps the crust retain its shape during baking.
Prepare the Pear Filling
2. Peel and Slice the Pears: Peel and slice your pears into ½-inch thick slices. It’s important to keep the slices uniform to ensure they bake evenly. You can use a mix of firmer pears like Bosc or Anjou to maintain texture.
3. Combine Filling Ingredients: In a large bowl, combine the pear slices with sugar, flour, nutmeg, cinnamon, salt, lemon zest, and lemon juice. Gently toss to evenly coat the pears, making sure the spices and sugar are well distributed. The flour will help thicken the filling as it bakes, so don’t skip this ingredient.
4. Fill the Pie Crust: Arrange the pear mixture evenly into your prepared pie crust. Make sure to spread the pears out without pressing them down too tightly, as they need some space to cook through. Dot the top of the filling with small pieces of salted butter to add extra richness and moisture to the pie.
Make the Streusel Topping
5. Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and a dash of salt.
6. Add Butter: Pour the melted butter over the dry ingredients and use a fork (or your hands) to combine until the mixture forms small clumps. These clumps are key for a crumbly topping, so make sure the butter is fully incorporated without overmixing.
7. Top the Pie: Evenly sprinkle the streusel topping over the pear filling, covering the entire surface and reaching the edges of the crust. This will create a delicious crunch after baking.
Bake to Perfection
8. Bake the Pie: Place the pie on the center rack of the preheated oven and bake for 50-60 minutes, or until the filling is bubbling around the edges and the streusel topping is golden brown. Keep an eye on the crust—if it starts to brown too quickly, cover the edges with a pie shield or strips of aluminum foil to prevent burning.
9. Cool Completely: Once baked, remove the pie from the oven and let it cool completely for at least 4 hours. This allows the filling to set properly, ensuring clean slices when serving. If you cut into the pie too soon, the filling may still be too soft.
FAQs
1. What types of pears work best for this pie?
For the best results, use firmer pear varieties like Bosc or Anjou. These pears hold their shape well during baking. Avoid using only Bartlett or Comice pears, as they tend to break down and can create a mushy filling.
2. Can I make the pie ahead of time?
Yes! You can prepare and freeze an unbaked Dutch pear pie for up to 3 months. When you’re ready to bake, just add 20-30 minutes to the bake time. The pie can also be baked and then frozen for up to 3 months. Let it cool completely before wrapping it tightly for freezing.
3. Do I have to use a homemade crust?
While homemade crust adds a special touch, store-bought pie crust works just fine for this recipe. If you have the time, making your own can enhance the flakiness and flavor.
4. How should I store leftovers?
This pie can be stored at room temperature for up to 24 hours, but for longer storage, refrigerate it. It will stay fresh for about 3-4 days in the fridge.
5. Can I add a drizzle of caramel sauce?
Absolutely! A drizzle of caramel sauce over each slice before serving adds an extra layer of sweetness that complements the spiced pear filling beautifully. Pair with vanilla ice cream for an indulgent dessert.
