Pear Crumble Pie -

5 from 2 votes

Pear Crumble Pie

Sweet pears get tossed with a sour cream pie filling for a delicious and easy autumn dessert. This Pear Crumble Pie also gets topped with a brown sugar crumble - delicious!

Prep Time15

Cook Time50

Cooling Time30

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: crumble, pear, pie

Servings: servings

Calories: 471kcal

Ingredients

For the Dough

1⅓ cups all-purpose flour
2 Tbsp brown sugar
½ tsp salt
½ cup unsalted butter cold
2 Tbsp vodka see note
2 Tbsp cold water

For the Filling

1 cup sour cream
1 large egg
¼ cup brown sugar
¼ cup granulated sugar
¼ cup all-purpose flour
2 tsp vanilla extract
1½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground nutmeg
¼ tsp salt
4 large pears peeled and chopped

For the Crumble Topping

¾ cup all-purpose flour
¾ cup old fashioned oats
⅓ cup brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cardamom
½ cup unsalted butter melted
{optional} vanilla ice cream for serving

Instructions

For the Dough

Using a food processor, add flour, brown sugar and salt; pulse until well combined.
Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
Add vodka and water; pulse until dough comes together in a ball.
Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
Working on a well-floured surface, roll pie dough into a 12” circle.
Transfer pie dough into pan and gently press dough into pie dish; Leave ~1” of overhang on all sides
Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.

For the Filling

Preheat oven to 400°F.
Using a medium bowl, whisk together all ingredients except for pears.
Add pears; stir until well combined.
Transfer filling into the prepared pie dish.

For the Crumble Topping

Using a medium bowl, add all of the ingredients for the topping; stir with a fork until a crumbly mixture forms.
Sprinkle crumble topping evenly on top of pears.
Bake for 25 minutes and then tent the top of the pie with aluminum foil.
Continue baking for 25-30 more minutes, or until top of pie is golden brown and filling is set.
Let pie cool on a wire rack for 30-40 minutes before serving.
{Optional} Serve with a scoop of vanilla ice cream.

Notes

The alcohol in the crust will evaporate while baking. Substituting vodka (or another 80-proof alcohol) for ½ of the liquid in pie dough will lead to a flakier crust once baked. Try it out! If you don’t want to use alcohol, just substitute water for the alcohol in the recipe.

Nutrition