Pear Crunch Pie

Pear Crunch Pie Recipe

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Tam D


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


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30 Min
20 Min


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9" deep dish pie shell, unbaked


1 c
1/2 c
brown sugar
1/4 tsp
1/4 tsp
1/2 c
1/2 c
chopped pecans


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
2 Tbsp
1/8 tsp
1/8 tsp
1 1/2 c
pear liquid
1 Tbsp
1 tsp
lemon juice, fresh

How to Make Pear Crunch Pie


  • 1TOPPING: 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.
  • 2FILLING: Drain the pear halves, but save the liquid.

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

    Slowly mix in the pear liquid, stirring well.
  • 4Cook on medium-high heat, stirring constantly, until the mixture turns clear. (about 5 minutes after it begins to boil.)
  • 5Remove from heat. Stir in the butter and lemon juice.
  • 6Arrange the pear halves, round side up, in the bottom of the pie shell.
  • 7With the pie plate on a baking sheet to catch any drips, pour the warm pear pudding evenly over the top of the pear halves.
  • 8Give 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.
  • 9Bake at 425* for 20-25 minutes, until the topping turns dark golden brown.
  • 10NOTES:
    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.

Printable Recipe Card

About Pear Crunch Pie

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

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