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Pear pie topped with cinnamon pecan streusel.
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Pear Pecan Pie with Cinnamon Streusel

A cozy mix of juicy pears, crunchy pecans, and buttery cinnamon crumble in a flaky crust.
Course Dessert
Cuisine American
Keyword pear pecan pie, pear pie, tillamook ice cream, tillamook old fashion ice cream, tillamook vanilla ice cream
Prep Time 45 minutes
Cook Time 55 minutes
8 hours
Servings 8 servings
Author Dikla Levy Frances

Ingredients

Pear Filling

  • 5 Medium (850g) Bosc Pears
  • 1/2 Lemon Juiced
  • 1/2 Cup (100g) Sugar
  • 4 Tablespoons (32g) Cornstarch
  • 4 Tablespoos Unsalted butter cut into 1/2-inch pieces

Pecan Cinnamon Streusel

  • 1/2 Stick (55g) Unsalted butter
  • 3/4 Cup (90g) AP Flour
  • 1 Cup (90 g) Chopped pecans
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 3 Tablespoons (35g) Light brown sugar
  • 3 Tablespoons (35g) Sugar
  • 1 Large egg separated

Instructions

  • Roll dough into 12"-14" circle (depending on the depth of your dish) and gently line rolled dough in the pie dish.
  • Create your design to crust edges and place back in the refrigerator while you make the streusel and filling.

Pecan Cinnamon Streusel

  • Measure the flour, pecans, spices, light brown sugar, sugar in a medium bowl and mix.
  • Melt the butter then pour it into a bowl over the rest of the ingredients. Use a fork to blend the butter into the ingredients.

Pear filling

  • Peel, core and slice the pears into 1/4" slices.
  • Sprinkle lemon juice and toss for even distribution.
  • Mix the sugar and cornstarch together, sprinkle mix on pears and toss to distribute.

Assembling and baking the pie

  • Remove the pie shell from the refrigerator.
  • Brush the bottom of the crust with an egg white, then sprinkle the ground pecans on top.
  • Evenly line pear filling then dot with the cut butter and sprinkle with the streusel making sure to have some open spaces for the steam to evaporate from.
  • Place the pie in the freezer while you preheat oven to 400F with a rack at the lowest shelf of the oven.
  • Bake the pie for 15 minutes then reduce heat to 350F and bake for additional 45-50 minutes or until crust is golden brown and/or you notice some bubbles coming out the streusel.
  • Remove from oven and allow to cool completely before slicing and serving.

Notes

  • Start by shaping the pie crust, then refrigerate or freeze it to rest. Next, prepare the streusel, and finally, the filling.
  • Store at room temperature for two days, or refrigerate for one week.
  • You can reheat  leftovers for 10 minutes in a 300°F preheated oven, or longer depending on the size.
  • Once assembled, place the pie in the freezer while the oven preheats. Set a large baking sheet on the lower rack and bake the pie directly on top of it. The chill helps the crust hold its shape and prevents shrinking, while the hot baking sheet ensures even baking and a beautifully golden bottom.
  • Keep an eye on the pie rather than the timer:  it’s ready when the crust is a deep golden brown and you can see bubbling juices around the edges.