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Dutch Pear Pie Recipe

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3.8 from 10 reviews

This Dutch Pear Pie features a luscious filling made from fresh, ripe pears combined with sugar, cinnamon, and lemon zest, all nestled within a buttery pie crust. Topped with a crumbly streusel topping and optionally drizzled with caramel sauce, this pie offers a perfect balance of sweet, tart, and buttery flavors. It’s an inviting dessert perfect for fall or any time you crave a comforting fruit pie.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1 unbaked pie crust (recipe makes a double crust)

Filling

  • 5 cups peeled and sliced pears (about 6 medium pears, peeled and cut into 1/2-inch thick slices)
  • 1/2 cup granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon salted butter, cut into pieces

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Dash of salt
  • 4 tablespoons salted butter, melted

Optional Topping

  • 1 cup caramel sauce for topping (optional but delicious)

Instructions

  1. Preheat and prepare crust: Preheat your oven to 375°F (190°C). Roll out the unbaked pie crust on a floured surface until it is slightly larger than your 9-inch pie plate. Carefully transfer the crust to the pie dish, tuck the edges under, and finish with a decorative crimp or your preferred edge style. Place the crust in the refrigerator while preparing the filling.
  2. Make the filling: Peel and slice the pears into 1/2-inch thick slices or chunks. In a large bowl, combine the sliced pears with granulated sugar, flour, ground cinnamon, salt, lemon zest, and lemon juice. Gently toss until the mixture is evenly combined. Pour the pear filling into the prepared pie crust and dot the top with the pieces of salted butter.
  3. Prepare streusel topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, and a dash of salt. Stir in the melted salted butter and use your hands to squeeze and clump the mixture lightly, forming coarse crumbs. Sprinkle the streusel topping evenly over the pear filling, ensuring it covers the edges of the pie.
  4. Bake the pie: Place the pie on the middle rack of the preheated oven. Bake for 50 to 60 minutes or until the filling bubbles around the edges and both the crust and topping turn a golden brown. If the crust edges begin to brown too fast, cover them with a pie shield or aluminum foil to prevent burning.
  5. Cool and serve: Remove the pie from the oven and allow it to cool completely for at least 4 hours so the filling sets properly. Just before serving, optionally drizzle slices with caramel sauce and serve with vanilla ice cream for an extra indulgent treat.

Notes

  • To avoid soggy crust, make sure pears are well-coated with flour and sugar mixture to absorb excess moisture.
  • Cover pie edges with foil or a pie shield halfway through baking if they brown too quickly.
  • Letting the pie cool fully is important so the filling thickens and slices hold together well.
  • For best results, use ripe but firm pears such as Bartlett, Bosc, or Anjou.
  • Caramel sauce topping is optional but adds a wonderful complementary sweetness and texture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/dutch-pear-pie-recipe/