Pear Crunch Pie Recipe

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Pear Crunch Pie

Tam D

By
@methodmaven

This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.


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Rating:

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Serves:

8

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

CRUST

1
9" deep dish pie shell, unbaked

TOPPING

1 c
flour
1/2 c
brown sugar
1/4 tsp
cinnamon
1/4 tsp
nutmeg
1/2 c
butter
1/2 c
chopped pecans

FILLING

1 can(s)
pear halves in syrup or juice, 20 1/2 oz.
1 can(s)
pear halves in syrup or juice, 8 1/2 oz.
1/4 c
sugar
2 Tbsp
cornstarch
1/8 tsp
nutmeg
1/8 tsp
salt
1 1/2 c
pear liquid
1 Tbsp
butter
1 tsp
lemon juice, fresh

Directions Step-By-Step

1
TOPPING: In a small bowl combine the flour, brown sugar, cinnamon and nutmeg.

Cut in the butter until mixture resembles coarse meal.

Stir in the pecans. Set aside.
2
FILLING: Drain the pear halves, but save the liquid.

Dry the pears thoroughly on a paper towel.
3
Combine the sugar, cornstarch, nutmeg and salt in a medium-size saucepan, stirring until thoroughly combined.

Slowly mix in the pear liquid, stirring well.
4
Cook on medium-high heat, stirring constantly, until the mixture turns clear. (about 5 minutes after it begins to boil.)
5
Remove from heat. Stir in the butter and lemon juice.
6
Arrange the pear halves, round side up, in the bottom of the pie shell.
7
With the pie plate on a baking sheet to catch any drips, pour the warm pear pudding evenly over the top of the pear halves.
8
Give the topping one last stir with a fork, then sprinkle it evenly over the top of the pear filling.

Press lightly to form the top crust.
9
Bake at 425* for 20-25 minutes, until the topping turns dark golden brown.
10
NOTES:
1) Times given do not include making the crust.
2) If you use fresh nutmeg (which is best) only use 1/8 tsp.
3) If you don't have enough liquid from the pears, add enough water to make the difference.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #pear, #pie