Dutch Pear & Nutmeg Pie

5 from 7 votes

Dutch Pear & Nutmeg Pie is a warm, wonderful pie filled with Fall's other sweet, juicy and often overlooked fruit, delicately spiced with grated nutmeg and topped with a sandy, buttery streusel crumble topping. This Fall, switch up your Thanksgiving pie game with a pear pie instead of apple!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 296kcal

Author: Amy Nash

Ingredients

Pear Pie Filling

1 unbaked single pie crust
5 cups peeled and sliced pears (about 6 medium pears - cut into ½-inch thick slices)
½ cup granulated sugar
4 Tablespoons all-purpose flour
¾ teaspoon nutmeg
¼ teaspoon cinnamon
½ teaspoon salt
1 teaspoon lemon zest
1 Tablespoon lemon juice
1 Tablespoon butter
Caramel sauce

Dutch Streusel Topping

½ cup flour
¼ cup brown sugar
¼ cup granulated sugar
¼ teaspoon cinnamon
Dash of salt
4 Tablespoons butter, melted

Instructions

Preheat oven to 375 degrees. Prepare pie crust and line the bottom of a pie dish with it.
In a separate bowl, combine the ingredients for the dutch streusel topping and stir to combine, squeezing together into small clumps with your hands if needed. Set aside.
Peel and slice the pears and add them to a large bowl. Add the sugar, flour, nutmeg, cinnamon, salt, lemon zest and juice and gently toss to combine. Arrange the pear pie filling in the prepared crust, then spinkle the dutch streusel topping evenly over the pear filling, going all the way to the edge.
Bake at 375 for 1 hour or until the filling is bubbly and the crust and topping are golden brown.

Notes

I used a combination of 4 Bosc & 2 Bartlett pears. But you could also bake with Anjou pears or Comice pears. I just wouldn't recommend making a pear pie using only Bartlett & Comice pears though as they tend to break down more and would result in a mushier filling overall than if you pair them (get it?) with Boscs or Anjous.

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