Real Recipes From Real Home Cooks ®

pear crunch pie

Recipe by
Tam D
The Dalles, OR

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

yield 8 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For pear crunch pie

  • 1
    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
    pear halves in syrup or juice, 20 1/2 oz.
  • 1 can
    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

  • 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.