Reviewed: Sep. 22, 2009

I made this pie last night using a refrigerated pie crust for the bottom crust. I also took another reviewer's recommendation and used a tablespoon of vanilla extract instead of the lemon juice. I omitted the ginger, only because I didn't have any, and the pie was exceptional. My husband and I agreed that it was one of the best pies we had ever had.

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dixingirl

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Reviewed: Sep. 9, 2009

absolutely fantastic pie; very easy as well. i used asian pears off my neighbor's tree and only needed to cook the pie for 50 minutes (35 w/out topping, 15 with) and it turned out perfect. (i foiled the crust edges after 15 minutes.) i did end up with extra topping, though not enough to halve the recipe. i think 3/4 would be sufficient, but i don't know that it would be worth the trouble of using such strange measurements. i will definitely make this one again.

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LARALEE1

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Reviewed: Aug. 17, 2009

Awesome! I made a few changes: Crust- I used butter flavored shortening. Filling- Cut pears very thin. I also used vanilla instead of lemon juice Baking- I used a spring form pan and shaped the dough to fit the sides. It was the perfect size and looked beautiful. I was asked if it was store bought. I cooked the pie at 350 for 50 minutes with the sides covered in foil. I then took off the foil and topped the pie. I cooked it for 15-20 more minutes to brown. My boyfriend said it was the best pie he ever had and his grandma makes pies for restaurants. I tried with apples...not as good.

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LAFEMME83

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Reviewed: Jun. 29, 2009

My fiance loves pears, and has been begging me to make him a pear pie. I have never baked with pears before, so when I went to the grocery store, I was surprised to ind that there are lots of different kinds of pears. Not knowing which kind to use, and I bought some of each. I used 2 Anjou, 3 Bosch, and 2 Bartlett. This was enough fruit to fill a 9-in deep dish pie plate. Instead of using a bit of a few different spices, I used 1 tsp of Cinnamon Plus Spice Blend from Pampered Chef. Other than that, I followed the recipe exactly, and it turned out beautifully! The pears were perfectly done-tender, but not soggy, and you could taste the distinct flavor of each kind of pear. And the crumb topping was perfect-a buttery, crispy contrast to the sweet, soft pears. I will definitely be making this pie again!

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Magoo

Cooking Level: Expert

Home Town: Carol Stream, Illinois, USA

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Reviewed: Jan. 22, 2009

This Pie is AWESOME!! My family all loved it. I will be making it for many years. Thanks!

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NKOVALYAK

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Reviewed: Dec. 28, 2008

Delicious and a great way to use up pears in the fall season

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Morenasa72

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Oct. 12, 2008

Followed other reviews advice and left off the topping and let the pears cook without it for a while. Put the topping on the last 15 minutes. I was disappointed when the pears were still crunchy. Also didn't need to use 6 pears, I have about one and a half cut up with the sugar stuff all over, that I need to figure out what to do with it.

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April B.

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

Absolutely delicious, and easy too! With a pre-made crust and the crumb topping, this is a very quick dessert that looks like a lot of effort was required. My sister declared it "Pie-fect!" and said it was the best pie she's ever had. Great dessert for the fall season.

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Lauramarie

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 12, 2008

Fantastic just as written! My family loved it and we will be taking free pears from family to make this again. I prefer the texture to the pear pies that have cream or eggs in the filling

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Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

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Reviewed: Sep. 10, 2008

This pie was awesome. I made this recipe because I like making things that are a bit out of the ordinary, and I had never even heard of a pear pie. I only did two things differently: I used pumpkin pie spice and extra cinnamon because I had no ginger, and I needed to add a bit more shortening to the crust because it was too dry to roll. I loved it, so did everyone who tried it. What a perfect way to start autumn!

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kaitlynmiller

Cooking Level: Expert

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Reviewed: Sep. 2, 2008

First time we ever did a pear pie. WOW! I also cut back on the ginger and sprikled a little cinnamon on top. I think this is about the best fruit pie you can make.

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BWILDE1

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Reviewed: May 23, 2008

Fabulous. This is delicious hot or cold. Putting the crumble on later in the baking let the pears get soft while not burning the crumble. I'll certainly be making this again!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Dec. 1, 2007

This pie is good. I was looking for a recipe to do something with a bunch of pears that we were given. I have no idea what kind they were, but it turned out very good. I followed the recipe exactly since I have never made (or eaten!) a pear pie. We found it tasted very similar to my apple crumb pie. I would like to recommend that depending on the pear that you have, you may want to pre-cook them for a little bit. After an hour mine were still slightly crunchy. I wont lie, we ate the whole pie anyway. And again, since I don't often cook with pears, I'm not an expert on "cooked pear texture". Next time I have an abundance of pears, I will make this again!

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Chenelle

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Reviewed: Oct. 27, 2007

Too Die for!!! The only thing I changed, was adding a 2 tablespoons each of butter and "real" maple syrup to the pear mixture. I love my pies rich! So yummy!!

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Linda

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Reviewed: Sep. 8, 2007

This was an attractive and tasty pie (that used up some of the big harvest our pear tree produced this year!). I used a 10-inch tart pan instead of a 9-inch pie plate, so because of the greater surface area, I used a whole cube of butter plus 4 more tb of flour and 2 more of brown sugar for the crumb topping. I think 400 degrees was too high for the oven temperature after the crumb topping was on, it was too brown 5 minutes before baking time was up. My only complaint was the ginger, I used only 1/8 tsp, and it still seems like it dominates the flavor.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 3, 2007

This was a delicious way to use up my pears i was forced to only add cinnimon since I didn't have the other spices and it was still very yummy.

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charleysangel

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 8, 2006

yummy!

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srugel

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Reviewed: Oct. 30, 2006

Only crumbs were left when I served this pie to friends at a potluck. It's competition was an apple crisp and the flavor was more subtle and spicy! Delicious!

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Heidi H.

Living In: Saint Louis, Missouri, USA

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Pear Crumb Pie

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