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Fresh Pear Crumble Pie

By Bobi Brouse Bertling

I love pie, especially fruit pie. But cream pies are great too. This recipe combines both. It has a really creamy texture with the added crunch of crumble topping. It's the best of both worlds. Give it a try. Enjoy.

Recipe courtesy of Great Grub, Delicious Treats

Serves 8

Fresh Pear Crumble PIe
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Pie Crust, homemade or pre-made (unbaked)

1 cup sour cream

1 TBSP flour

½ tsp salt

1 egg, beaten

½ cup sugar

1 tsp vanilla

2-3 pears, peeled and sliced ¼” thick

Topping – see below


Preheat oven to 350 degrees. Place pie crust into pie pan, prick the bottom with a fork. Crimp edges.

In a medium bowl, mix all the filling ingredients except pears. Pour into unbaked crust. Peel, core, and slice the pears. Spread evenly over the top of the pie filling. (The design won’t matter, it will be covered with the crumb topping).

Bake for 15 minutes and remove from oven. While baking prepare the crumb topping.

Crumb Topping Ingredients

2/3 cup flour

1/3 cup sugar

¼ cup butter

½ tsp cinnamon

In a small bowl, mix all topping ingredients

Crumb Topping Directions

In a small bowl, mix all topping ingredients with a fork until crumbly. (You could also use your hands). Sprinkle evenly over the pears, making sure to cover all of the pears. Bake for 30-40 minutes, until set. Remove from oven and cool completely. Cover and chill. Best served cold with a dollop of whipped cream.

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