Real Recipes From Real Home Cooks ®

pear crunch pie

Recipe by
Anna Vandenhazel
West Valley City, UT

This is from a cookbook put out by Stokely-Van Camp in the early 80's. My husband thought it was an apple pie the first time I made it, since the pears are canned you don't have to worry about them being soft when the pie comes out of the oven. Several years ago I made it for a fundraiser/dessert auction at church, and someone bought it for $12.00.

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

Ingredients For pear crunch pie

  • 1/4 c
  • 2 Tbsp
  • 1/8 tsp
  • 1/8 tsp
  • 1 can
    (29 oz) pear halves (or two 15-oz cans)
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
  • 1 c
    quick cooking oats, uncooked
  • 1/3 c
    brown sugar, firmly packed
  • 1/3 c
    butter or margarine, melted
  • 1/3 c
    chopped pecans
  • 1/4 tsp
  • 1/4 tsp

How To Make pear crunch pie

  • 1
    Preheat oven to 425F.
  • 2
    In saucepan, combine sugar, cornstarch, salt, and nutmeg.
  • 3
    Drain pears, reserving liquid. Add water to reserved liquid to make 1-1/2 cups; stir liquid into saucepan.
  • 4
    Cook over medium heat, stirring constantly until mixture is thick and clear. Remove from heat and stir in lemon juice and butter.
  • 5
    Slice pears and arrange in unbaked pie shell.
  • 6
    Pour sauce over pears.
  • 7
    Combine topping ingredients and sprinkle over pie.
  • 8
    Bake 20 minutes.

Categories & Tags for Pear Crunch Pie: