Pear almond crumble pie

Autumn pears, cinnamon, and almond come together in the delicious fall pie with a crunchy crumble topping. You will want to cozy up with a slice of this pie and a hot cup of tea this fall. 

Disclosure: This recipe is part of #FallFlavors week. I was provided products from sponsors to assist in recipe development. As always, all opinions are my own. 

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Pears are the star of this pie. I feel like pears are underutilized and apples and pumpkin always tend to steal the show in the fall. I adore both apples and pumpkins, but I definitely encourage you to please give a pear pie a try.

In this pie I used almond extract paste from Taylor & Colledge in the filling and sliced almonds in the crumble to add a depth of flavor and a bit of crunch. Pears and almonds pair together nicely along with a bit of cinnamon to really highlight the fall flavors in this pie. 

This pear crumble pie is a twist on my apple crumb pie recipe (one of my all-time favorite pies.) It's delicious to make all fall long and perfect for Thanksgiving as well.

D'Anjou pears from Melissa's produce were used for this recipe. They are a firmer pear that can hold up well to baking and have a nice flavor. You want to use a firm pear like that so they don't get mushy and fall apart completely in the pie.

This pear and almond crumble pie is so good and will make you want to grab a sweater, a hot drink, and watch the falling leaves while you enjoy a slice.

Yield: 8-10 slices

Author: Amy (Savory Moments)

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Pear Almond Crumble Pie

Autumn pears, cinnamon, and almond come together in a delicious fall pie with a crunchy crumble topping. You will want to cozy up with a slice of this pie and a hot cup of tea this fall.

Ingredients:

for the crust (or use store bought)

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter
• 1/4 cup vodka, chilled
• 1/4 cup ice water

for the filling

• 8 cups peeled, cored, and thinly sliced pears, such as D'Anjou
  
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1-1/2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste, such as Taylor and Colledge
• 3/4 teaspoon almond extract paste, such as Taylor and Colledge
• 1/8 teaspoon salt

for the crumble topping

• 3/4 cup all-purpose flour
• 1/2 cup lightly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup sliced almonds
• 1/2 cup cold unsalted butter, cut into small cubes

Instructions:

for the crust

1. Place the flour and salt in a food processor. Pulse about 3 times to combine. Add the butter and pulse until the mixture resembles a crumb.
2. Mix the vodka and ice water. Slowly pour the liquid a little at a time into the food processor while pulsing. When the dough comes together, stop adding liquid (you may not use it all).
3. Gather the dough into a ball, wrap it in plastic wrap, and flatten into a disc. Refrigerate for 30 minutes.
4. Roll and fit into a pie plate.
5. Preheat the oven to 400 degrees.

for the filling

1. Place the pears and lemon juice in a large bowl and toss to coat. Stir in the remaining ingredients until well combined.
2. Evenly spread the pear mixture into the pie crust.

for the crumble topping

1. Whisk together the flour, brown sugar, cinnamon, almonds in a medium bowl. Cut in the butter with your fingers until combined and crumbly.
2. Spread across the top of the filling.

for baking

1. Place the pie on a baking sheet and bake for 20 minutes. Reduce the temperature to 375 degrees and continue to bake for another 30-40 minutes, until the the top is golden and the filling is bubbly.
2. Let cool completely before slicing.

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Created using The Recipes Generator

I hope you give the pear pie a try! Let me know in the comments below.

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Check out these other fall pie recipes: 

Apple Crumb Pie

Roasted Honeynut Squash Pie

Cranberry Custard Pie 

Honey Walnut Pie

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