Nothing says fall like an old-fashioned pear pie! Juicy, tender pears in a flaky pastry then topped with a golden crumble are the perfect blend of sweet fruit and buttery crunch.

Close-up of a slice of pear pie with a flaky golden crust and cinnamon-sugar pear filling with crumble topping on a white plate.

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Old-Fashioned Pear Pie Recipe

Step aside, apples, it’s time to let pears shine with this easy pear pie recipe! The filling is made of sliced pears tossed in brown sugar and cinnamon, then topped with a delicious brown sugar and cinnamon crumble topping.

Similar to a Dutch apple pie, the yummy topping means not having to work with a top crust! If you love pears, you’re going to love this tasty fall dessert, perfect for all your seasonal gatherings.

Why You’ll Love It

  • Make it easy with a store-bought crust or make a homemade pastry for a special touch.
  • It’s make-ahead friendly, which is great for fall potlucks, holidays and busy occasions.

Ingredients Notes

Overhead shot of pear pie ingredients including fresh red and green pears, pie crust, butter, flour, sugar, brown sugar, cinnamon, and salt on a white surface.

Find the full printable recipe with specific measurements below.

  • Crust: You can use a store-bought crust or my easy pie crust recipe. Ensure the crust is completely thawed if it is frozen.
  • Pears: Slice the fresh pears 1/4 inch thick. You can peel them or not. Bosc pears, Bartlett pears, and anjou pears are all good options as long as they ripe yet still firm to the touch.
  • You’ll also need: White sugar, brown sugar, all-purpose flour, cinnamon, salted butter, and salt.

How to Make a Pear Pie

In a large bowl, gently toss sliced pears with both sugars, flour, and cinnamon. Let it sit for 5 minutes so the fruit releases some of its juices and the flavors start to meld together.

Roll out the bottom crust to about a 12-inch round, transfer it to your pie dish, and flute the edges if desired. Fill the crust with even layers of sliced pear, pressing down gently to flatten. Leave most of the juices behind in the bowl so the filling doesn’t turn out runny.

Fresh pear slices tossed with sugar and cinnamon mixture in a clear glass bowl.
Pie crust filled with spiced pear slices before baking.

In a small bowl, mix the flour, butter, sugar, and cinnamon with your fingers until crumbly. Do not overmix.

Sprinkle the crumble overtop the pear pie filling.

Overhead view of pear pie in crust topped with streusel crumbs, ready for the oven.
Golden brown pear pie with crumb topping cooling on a white surface, surrounded by fresh pears.

Place the pie plate onto a baking sheet and bake in a preheated 375°F oven for 50 minutes. Let it cool completely on a cooling rack until thickened.

Serve with vanilla ice cream if desired (but recommended)!

Slice of pear pie with crumb topping on a white plate with a gold fork, fresh pears and the baked pie in the background.

Recipe Tips

  • Use ripe pears. Just be sure they’re not overripe, you want juicy pears, not mushy!
  • An easy way to transfer your pie crust to the pie plate is to lightly fold it in half, then quarter it, place it in the middle, and unfold it.
  • Don’t add all of the juices that collect in the mixing bowl from the pear mixture, it’ll be too soggy.
  • Cover the crust with a pie shield or aluminum foil if you notice it browning too quickly.
  • Let the pear pie cool completely before slicing. This resting time allows the filling to thicken and set so your slices hold together instead of turning runny.
Slice of pear pie with crumb topping served on a white plate with a scoop of vanilla ice cream and a gold fork.

More pie recipes to try include apple cranberry pie, this pumpkin pie recipe and my pecan pie.

More Pie Recipes

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Close-up of a slice of pear pie with a flaky golden crust and cinnamon-sugar pear filling with crumble topping on a white plate.

Pear Pie

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 50 minutes
Cool time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 10
Nothing says fall like an old-fashioned pear pie! Juicy, tender pears in a flaky pastry then topped with a golden crumble are the perfect blend of sweet fruit and buttery crunch.
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Video

Equipment

Ingredients 

Crust

  • 1 store-bought or homemade pie crust

Filling

  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar
  • ¼ cup (35 grams) all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 6 firm pears , peeled and sliced 1/4-inch thick, I didn't peel

Crumb Topping

  • ⅓ cup all-purpose flour
  • 3 Tablespoons salted butter , melted
  • ⅓ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • pinch of salt

For serving: Vanilla ice cream

Instructions

  • Preheat the oven to 375°F. Place a baking sheet on the middle rack.

Crust

  • Roll out crust. Roll out pie crust on a floured surface to about 12 inches round. Fold in half and then into a quarter and transfer to your pie dish. Flute edges, if desired. Place in the refrigerator until ready to fill.

Filling

  • Make pear filling. In a large bowl, combine 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup flour, and 1 1/2 teaspoons ground cinnamon. Add 6 sliced pears and toss lightly with the spice mixture. Let sit for 5 minutes.

Crumb Topping

  • Combine crumb topping. In a small bowl, mix together 1/3 cup flour, 3 Tablespoons butter, 1/3 cup sugar, and 1/4 teaspoon cinnamon with fingers or a fork until crumbly (do not overmix).
  • Assemble pie. Add the pears in even layers into the pie crust, leaving some of the juice in the bowl. Turn pear and press flat, if needed. Sprinkle the crumb topping evenly over the pear.
  • Bake pie. Place the pie dish on top of the baking sheet in the oven. Bake for 50 minutes. Cover the crust with foil or a pie shield if the crust is browning too fast before the pears are done.
  • Cool. Remove pie from oven and let cool completely on a cooling rack to thicken (about 2 to 3 hours). Serve the pie with vanilla ice cream, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variation: If you’d like to add nuts, you can add chopped walnuts or pecans in with the crumble topping before baking.
Make-ahead: This pie can be baked 24 to 48 hours in advance.

Nutrition

Serving: 1g, Calories: 263kcal, Carbohydrates: 48g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 91mg, Potassium: 144mg, Fiber: 4g, Sugar: 27g, Vitamin A: 101IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Add chopped walnuts or pecans to the crumble before adding on top.
  • Finish the pie with a drizzle of salted caramel sauce!
  • For extra warm spices, you could use a pinch of ginger or nutmeg in the filling.
  • Brighten up the filling with a squirt of lemon juice.

Recipe FAQs

Do I need store leftover pie in the refrigerator?

Pear pie can be kept at room temperature for up to 2 days. Cover it loosely with foil or plastic wrap. To preserve it for a couple of days longer, keep it in the fridge. This is one of those times when it doesn’t need to be airtight, otherwise it’ll trap moisture, making the pie soggy.

Can I freeze pear pie?

Yes! This pie freezes beautifully. Slice it up, and wrap the slices tightly in plastic wrap and a layer of foil. Transfer them to a freezer bag to keep frozen for up to 2 months. Thaw in the fridge before reheating.

How to reheat it to enjoy a warm slice?

Use the oven to reheat for 10-15 minutes at 350°F. You can microwave it too, but the crust may not hold up as well.