Go Back
+ servings
A slice of homemade pear pie with crumb topping and salted caramel sauce drizzled on top.
Print Recipe
5 from 14 votes

Dutch Pear Pie

This Dutch Pear Pie is a warm, wonderful pie filled with Fall's other sweet, juicy and often overlooked fruit. It's delicately spiced with grated nutmeg and topped with a buttery-sweet streusel crumb topping.
Prep Time20 mins
Cook Time1 hr
Cooling Time4 hrs
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 287kcal
Author: Amy Nash


  • 9-inch Pie Plate



  • 5 cups peeled and sliced pears about 6 medium pears, peeled and 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

Streusel Topping

  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon
  • Dash of salt
  • 4 Tablespoons salted butter melted
  • 1 cup caramel sauce for topping (optional but delicious)


  • Preheat oven to 375 degrees F. Prepare pie crust and roll it out on a floured surface until it is slightly larger than your pie plate. Carefully transfer the crust to the bottom of a 9-inch pie dish. Tuck the edges under and finish them with a decorative crimp, unless you want to add a braided crust around the edges or use another finishing style. Set aside in the fridge while you work on the filling.
  • Peel and slice the pears into ½-inch slices or chinks. Add them to a large bowl, along with the sugar, flour, nutmeg, cinnamon, salt, lemon zest, and lemon juice. Gently toss to combine. Arrange the pear pie filling in the prepared pie crust.
  • In a medium bowl, combine the ingredients for the streusel topping and stir to combine, squeezing together into small clumps with your hands if needed. Sprinkle the streusel topping evenly over the pear filling, going all the way to the edges of the pie.
  • Bake for 50-60 minutes or until the filling is bubbling around the edges and the crust and topping are golden brown. You may need to cover the edges with a pie shield or aluminum foil if they look like they are browning too quickly.
  • Cool completely for at least 4 hours before slicing and serving. We like to drizzle the slices with homemade caramel sauce before serving with a scoop of vanilla ice cream.


  • Types of pears: 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.
  • Storage: This pie can be stored overnight on the counter, but I like to refrigerate it to keep it fresher longer. It's good for about 3-4 days in the fridge.
  • Freezing an unbaked pie: You can freeze an unbaked pear pie for up to 3 months and bake directly from frozen. You will probably need to add an extra 20-30 minutes to your bake time. I recommend sticking the unbaked pie in the freezer for 1 hour to set the crust, then wrapping it tightly in plastic wrap, then again in foil to protect it.
  • Freezing a baked pie: You can also freeze a baked pear pie for up to 3 months. Treat it the same as an unbaked pie by letting it cool completely before wrapping in plastic wrap and foil for protection. Thaw overnight in the fridge, then for an hour or so on the counter. I would definitely recommend warming the pie in the oven for 10-15 minutes before serving.


Calories: 287kcal | Carbohydrates: 53g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 264mg | Potassium: 126mg | Fiber: 3g | Sugar: 24g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg