Pear Crunch Pie

Pear Crunch Pie

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Anna Vandenhazel


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.


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20 Min
20 Min


  • 1/4 c
  • 2 Tbsp
  • 1/8 tsp
  • 1/8 tsp
  • 1 can(s)
    (29 oz) pear halves (or two 15-oz cans)
  • 1 Tbsp
    lemon juice
  • 1 Tbsp

  • 1 c
    quick cooking oats, uncooked
  • 1/3 can(s)
    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.

Printable Recipe Card

About Pear Crunch Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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