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Pear Crumble Pie


IC cookbook by Bev laumann

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  • Pastry for 9 in single crust pie
  • Filling
  • 1/3 c sugar
  • 1/2 t cornstarch
  • 2 T flour
  • 1/8 t cinnamon
  • 5 c sliced, peeled, firm pears
  • Topping
  • 1/3 c sugar
  • 2/3 c flour
  • 1/2 t cinnamon
  • 1/4 t ginger
  • 1/3 c softened butter


Preparation time 10mins
Cooking time 55mins


Step 1

Roll out pastry for 9 in pie, trim and flute the edge.
Preheat oven to 400. In a bowl mix together thoroughly the sugar, cornstarch, flour and cinnamon for the filling. Slice pears and toss with the flour mix to coat.
In another bowl, combine the sugar, flour and spices for the topping. Cut in the butter until crumbly and lumps are the size of peas. Turn pears into pastry lined plate and sprinkle with topping. Bake about 45 min until golden brown. Cover the edges for the first 30 min to prevent burning.


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