A beautifully plated slice of golden-brown Dutch Pear Pie, topped with a dollop of fresh white whipped cream and hints of a rustic oat streusel. The flaky crust is visible. It sits on a minimalist white plate on marble countertops, bathed in natural morning light from an east window. A few cinnamon sticks are artfully arranged nearby, adding warm tones. The scene is clean and tidy with soft shadows.

Dutch Pear Pie: My Go-To Fall Dessert Recipe

ByMaya
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An inviting close-up of a delicious slice of golden-brown Dutch Pear Pie, showcasing the tender spiced pear filling and the rustic oat streusel topping with visible oats. A spoonful has been taken, revealing the juicy interior. It is served on a minimalist white plate, resting on marble countertops with subtle wood accents, illuminated by natural morning light. The presentation is clean and tidy with warm tones and soft shadows.

Dutch Pear Pie

Oh, Dutch Pear Pie, how I adore you! This isn’t just a dessert; it’s a golden-brown hug in pie form, a beautiful testament to the simple, comforting joys of autumn baking, with tender, sweet pears nestled perfectly under a generous, crunchy streusel topping and cradled in a buttery, flaky crust. The aroma alone is enough to transport you to crisp mornings and cozy kitchen adventures, filling your home with pure bliss.

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My love affair with pear pie began years ago, a happy accident fueled by a bounty of fresh pears from a local orchard. While my very first attempt was a bit… rustic, the unforgettable taste ignited a passion that led to this very recipe, lovingly refined over countless seasons to become our cherished family favorite and a true celebration of fall’s bounty.

While I have a soft spot for all sorts of sweet treats, from a rich Banoffee Pie to delicate tarts, there’s a unique magic in a homemade fruit pie like this perfect Dutch Pear Pie. It’s more than just ingredients; it’s about creating warmth and memories, one delicious slice at a time. So, grab your apron, and let’s get baking!

Dutch Pear Pie: My Go-To Fall Dessert Recipe
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Dutch Pear Pie: My Go-To Fall Dessert Recipe

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A delightful Dutch Pear Pie featuring a tender, spiced pear filling, a buttery flaky crust, and a sweet, crunchy oat streusel topping. A perfect autumn dessert that warms the soul.

Ingredients

  • For the Pie Crust:

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • ½ cup (1 stick) unsalted butter, very cold and cubed

  • ¼ cup ice water (or more, as needed)

  • For the Pear Filling:

  • 6-7 medium ripe but firm pears (such as Bosc or Anjou), peeled, cored, and sliced

  • ½ cup granulated sugar

  • ¼ cup packed light brown sugar

  • 3 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 1 tablespoon lemon juice

  • For the Streusel Topping:

  • ¾ cup all-purpose flour

  • ½ cup packed light brown sugar

  • ½ cup rolled oats

  • ½ teaspoon ground cinnamon

  • ¼ cup (½ stick) unsalted butter, cold and cubed

Directions

  • Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  • Preheat Oven: Preheat your oven to 400°F (200°C).
  • Roll Out Crust: On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie crust back in the refrigerator while you prepare the filling.
  • Prepare the Pear Filling: In a large bowl, combine the sliced pears, granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and lemon juice. Toss gently until the pears are evenly coated. Pour the pear mixture into the chilled pie crust.
  • Prepare the Streusel Topping: In a medium bowl, combine flour, brown sugar, rolled oats, and cinnamon. Add the cold, cubed butter and cut it in with a pastry blender or your fingers until a crumbly mixture forms. Sprinkle the streusel topping evenly over the pear filling in the pie crust.
  • Bake the Pie: Place the pie on a baking sheet (to catch any spills). Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the pears are tender and the streusel topping is golden brown and bubbly. If the crust edges brown too quickly, you can cover them with aluminum foil.
  • Cool: Allow the Dutch Pear Pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

    • Pear Perfection: The secret to a perfect pear pie is using pears that are ripe but still firm. Overripe pears will turn mushy, and underripe ones won’t soften enough. Give them a gentle squeeze; they should yield slightly but not be soft all over. Bosc and Anjou are usually excellent choices!
    • Chill Out: Don’t skip chilling your pie dough! Cold butter creates those amazing pockets of steam in the oven, giving you that wonderfully flaky crust we all adore. Plus, a chilled dough is much easier to work with.
    • Serving Suggestions: While a dollop of fresh whipped cream is classic, a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce elevates this Dutch Pear Pie to another level of deliciousness. Don’t be afraid to experiment!

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