Pear Apple Crumb Pie

Homemade Oreo Ice Cream

This recipe was featured in Cooking Club of America’s e-newsletter called Food Now! The article was called Apple Desserts that Make the Top Five.

I love a good apple pie recipe just as much as the guy I saw buying six of them at the grocery store. But let’s face it. Sometimes apple pies can become pretty darn boring. Especially this time of the year when I attend a dinner party and the host serves me a pie as if it was the most magical dessert on earth. Of course, don’t get me started with making pie dough for crusts. What makes apple pies SO special to deserve TWO crusts. Pumpkin and key lime pies have one crust and you don’t hear them complaining.

This year I decided to change things up a bit. I wanted to create a unique spin on the traditional apple pie by incorporating the tender goodness of pears. Not to mention making my life a little easier by using a premade pie crust and crumb topping.

Pear Apple Crumb Pie
¼ cup oats
½ cup flour
½ cup brown sugar
¼ cup butter, chilled and cubed
1 tsp. cinnamon
¼ tsp. nutmeg

2 ½ cups granny smith apples, peeled and sliced
2 cups pears, peeled and sliced
¾ cup sugar
2 Tbl. flour
½ tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
2 Tbl. lemon juice, fresh squeezed
1 tsp. lemon zest
1 (9”) deep dish pie shell, unbaked

Preheat the oven to 375 degrees. With the mixer on low, combine the topping ingredients until the butter is the size of peas. Set aside.

In a medium mixing bowl, combine the filling ingredients until the apples and pears are completely coated. Pour into the pie shell. The filling should mount above the top of the shell. Evenly distribute the topping over the filling.

Bake the pie at 375 degrees for 25 – 30 minutes or until the filling is completely cooked. Depending on how your oven bakes, you might need to cover the crust edges with foil to prevent overbrowning.


      • amy says

        I did make it today, and served it just a couple of hours later. I would have liked to have let it set a little longer, but everyone loved it. My dad said it was either sweeter or more cinnamon than a regular dutch apple pie – I bet it was the cinnamon. I only had 1.5 cups of pears so I just put in 3 cups of apples.

        I did have to bake it much longer than 30 minutes – I think 15 minutes longer. This is probably because of the frozen store-bought crust I used.

        Also, I had a hard time knowing when it was done, since I don’t make a lot of pies. I decided that it was done when a knife inserted in the middle cut through the fruit easily (it was soft) and it came out hot. Any other tips on testing done-ness on this pie?

        Thanks for a tasty and easy recipe!

  1. Milynne says

    I was searching for a apple pear pie crumb recipe. This one is the best that I could find online. I have just perfected my pie pastry recipe and am excited to try this out. Thank you so much for sharing.

  2. Diane says

    mmmmmmm!!!!! Made this pie last night while the “Blizzard of 2010” raged outside. It was the perfect antidote to the storm! The pears deepen the apple taste, giving a slightly spicy and exotic twist to the traditional apple pie. I baked it for 30 mins and the fruit was done but still slightly crisp–which I like, however if you want more tender fruit you might have to bake it longer. Topped with fresh whipped cream, it was just the thing to get me through the snow!

  3. says

    I just want to say merci beaucoup for
    your inspiration and support of my blog this
    past year.
    I wish you and your loved ones, a sparkling 2009, filled with love, happiness, joy and good health…!
    Une bonne nouvelle année…!
    Happy New Year, my fellow foodie friend.

  4. Jenn says

    I with you, I like apple pie, but have been looking for a way to change it up a bit. I absolutely love apple crisp, and am always looking for the perfect topping like when I was a child. Your topping looks like I will have to give it a try. I love your site and the tone of your writing. =)

  5. Dick says

    I make one very much like this with the addition of dotting the filling with butter before I put the topping on. Just seems to make it juicier and richer.


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