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A slice of pear pie sitting on a small dessert plate.
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Pear Crumble Pie

This pear crumble pie is an unexpected delight that combines fresh pears, hints of orange and honey, and a crunchy crumble topping. It's a delicious dessert for your holiday table!
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 4 hours
Total Time: 5 hours 35 minutes
Servings: 8
Calories: 487 kcal

Ingredients

For the crumble topping

For the pie filling

  • 2 ¼ pounds (1021 g) Pears
  • ¼ Cup (87 g) Honey
  • ¼ Cup (53 g) Light Brown Sugar
  • 2 Tablespoons (16 g) Corn Starch
  • 1 Tablespoon (15 g) Orange Juice
  • 1 ½ teaspoons Orange Zest
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Nutmeg

Instructions

  • Prepare your pie shell and place it in the freezer while you make the pie filling.
    1 Gluten Free Pie Crust
  • Preheat the oven to 400 °F (204 °C).

For the crumble topping

  • Combine the oats, flour, brown sugar, cinnamon, salt, cubed butter and pistachios in a medium bowl. Use your hands or a fork to work the butter into the dry ingredients.
    ¾ Cup (85 g) Gluten Free Oats, ⅓ Cup (49 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (70 g) Light Brown Sugar, ¼ teaspoon Cinnamon, ¼ teaspoon Salt, 6 Tablespoons (85 g) Vegan Butter, 1 Cup (80 g) Pistachios
  • Once the crumble mixture is prepared, place it in the refrigerator to chill while you make the pie filling.

For the pie filling

  • Core the pears and remove the stems. Slice the pears about ¼" thick and place them in a large bowl. Because pear skins are so soft, I don't bother with peeling.
    2 ¼ pounds (1021 g) Pears
  • Add the honey, brown sugar, corn starch, orange juice, zest, salt, cinnamon and nutmeg to the sliced pears. Stir together to coat the fruit.
    ¼ Cup (87 g) Honey, ¼ Cup (53 g) Light Brown Sugar, 2 Tablespoons (16 g) Corn Starch, 1 Tablespoon (15 g) Orange Juice, 1 ½ teaspoons Orange Zest, ½ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg
  • Pour pear filling into your prepared pie crust along with any juices from the bowl.
  • Crumble the topping over the pears in an even layer.
  • Place the pie pan on a baking sheet to catch any spills. Bake the pie on the bottom rack of the preheated oven for 60-65 minutes. You will likely need to drape a piece of aluminum foil over the pie after 30 minutes to prevent the crumble from browning too much.
  • The pie will be done when the filling is bubbling a lot and the crust is golden brown.
  • Remove the pie from the oven and allow to cool completely before slicing - 4 hours minimum.

Notes

SUBSTITUTIONS:
  • Not Dairy Free - Use regular unsalted butter in place of the vegan butter in the crumble topping.
  • Not Gluten Free - Use regular rolled oats and all purpose flour in place of the gluten free ingredients. Replace the gluten free pie crust with your favorite pie crust.
  • No Pistachios - Replace the pistachios with walnuts or pecans in the same measure.
  • No Cornstarch - Replace corn starch with an equal measure of arrowroot powder or tapioca starch.
  • Make it a Double Crust Pie - In place of the crumble topping, you can use a vented solid pie crust or a lattice pie crust top. The remaining instructions are the same.
STORAGE: Store leftover pie in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. 
FREEZER: This pie is great for making ahead and freezing.  Once the pie is completely cooled, wrap it in 2-3 layers of plastic wrap and place it in the freezer.  Freeze for up to 3 months.  Thaw overnight in the refrigerator. 
TO REHEAT: Cover the pie with aluminum foil and bake in a 350F oven until the center is warmed through (30-40 minutes)