Go Back
+ servings
Pecan Pear Crumble with fresh pears and vanilla ice

Fresh Pecan Pear Crumble Pie

Fleur
A delicious recipe for a classic American dessert - a pear crumble pie. Make this easy dessert at home using ingredients from your pantry. A perfect dessert for fall or winter holidays. Try this recipe today!
5 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Waiting time 30 minutes
Total Time 2 hours
Course Dessert, Snack, Sweets
Cuisine American, Dutch
Servings 12
Calories 500 kcal

Equipment

Ingredients
  

Pie Dough

  • 160 grams unsalted butter cold
  • 170 grams granulated sugar or white caster sugar
  • 300 grams self-raising flour
  • 1 tbsp vanilla extract
  • 1 egg
  • Pinch of kosher salt

Crumble

  • 200 grams all purpose flour
  • 120 grams unsalted butter cold
  • 100 grams granulated sugar

Pear Filling

  • 1,5 kilo fresh (conferance) pears
  • 2 tbsp  cornstarch
  • 1 tbsp vanilla extract
  • 6 tbsp custard powder
  • 100 grams granulated sugar
  • 50 grams brown sugar
  • 1-2 tsp cinnamon
  • Pecan nuts chopped
Makes: 27cm round

Instructions
 

Preparation

  • Position an oven rack in the bottom third of the oven. Preheat the oven (conventional) to 175℃ / 350 °F.
  • Grease the springform pan with butter and place a piece of parchment paper in the bottom of the springform pan. Close the springform pan and cut off all the baking paper that sticks out with scissors.

To make the dough

  • In a large mixing bowl, whisk together the self-raising floursalt, and sugar.
    170 grams granulated sugar or white caster sugar, 300 grams self-raising flour, Pinch of kosher salt
  • Cut a part of the cold unsalted butter (see below this sentence how much) into small pieces, about 1/2 inch (1 cm) in size. Add this to the large mixing bowl. Make sure it is very cold.
    160 grams unsalted butter
  • Crack an egg and add it to the large mixing bowl. Add the vanilla extract as well. Knead the ingredients with your hands into a firm dough (you should no longer see pieces of butter).
    1 tbsp vanilla extract, 1 egg
  • Wrap your dough in cling foil. Place in the fridge for 30-60 minutes to rest. To allow the gluten to relax and the flour to fully hydrate.

To make the crumble

  • In another mixing bowl add the all-purpose flourgranulated sugar, and unsalted butter. Knead this with your hands until crumble forms. Place the crumble in the fridge for about 30-60 minutes to rest.
    120 grams unsalted butter, 100 grams granulated sugar, 200 grams all purpose flour

Pear Filling

  • Wait until the resting time is almost over with making the pear filling. Making and mixing it too early will draw out too many juices, which will make your crust soggy. Peel and core fresh pears. Then, cut into cubes. Place them into a mixing bowl.
    1,5 kilo fresh (conferance) pears
  • Mix the pear with brown sugargranulated sugar, cinnamon, pecan nuts, and vanilla extract.
    2 tbsp  cornstarch, 1 tbsp vanilla extract, 100 grams granulated sugar, 50 grams brown sugar, 1-2 tsp cinnamon, Pecan nuts
  • When the resting time of the dough is over, you can lightly flour a clean work surface and place your dough on top. Lightly flour your rolling pin as well. Roll out the dough with a rolling pin and cover the bottom and edges of the springform pan with it.
  • Sprinkle half of the custard powder on top of the bottom crust. Add the pear filling on top of the crust. After that sprinkle some custard powder on top. As last add the crumble dough on top of the pear filling.
    6 tbsp custard powder

Bake

  • Bake the pecan pear crumble pie in the bottom third of the oven for 70 minutes at 175℃ / 350 °F. Place it on a cooling rack after baking. Allow the pie to cool completely before slicing it. This will allow the filling to completely thicken. Serve the pear crumble with a scoop of vanilla ice cream or whipped cream.

Notes

Storage
Packed airtight, you can store a fruit pie out of the fridge for up to 2 days. After that for an additional 2 days in the refrigerator. You can also freeze a pear crumble pie for up to 3-4 months. 
Prevent soggy bottom
Things you can do to prevent a soggy bottom. First of all, bake the pie in the bottom third of the oven. Secondly, mix the filling right before adding it to the crust. Thirdly, allow the pie to cool completely before slicing it (I know this is hard!). Fourthly, use cornstarch to thicken the strawberry filling. Lastly, sprinkle custard powder on the bottom of the crust and the topping of the pear filling.
Cool the dough in the fridge
Cool the dough for about 30-60 minutes in the fridge. It will allow the gluten to relax and the flour to fully hydrate. This should help to give a more tender pie crust with less shrinkage. It will result in an extra-flaky, melt-in-your-mouth crust.

Nutrition

Calories: 500kcalCarbohydrates: 73gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 31mgPotassium: 104mgFiber: 1gSugar: 35gVitamin A: 620IUVitamin C: 0.04mgCalcium: 36mgIron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Keyword Autumn, Crumble, Fall, Family recipe, Pie
Tried this recipe?Mention @fleurfoodie or tag #fleurfoodie!