Pear-Apple Crumble Pie

Total Time:
2 hr 30 min
55 min
1 hr 35 min

8 to 10 servings

  • For the crust and the filling:
  • 1 sheet refrigerated pie dough (half of a 14-ounce box)
  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1 1/2 pounds assorted pears (such as Bosc or Bartlett)
  • 1 1/2 pounds assorted apples (such as Gala, Honeycrisp or Golden Delicious)
  • 1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries)
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • Finely grated zest and juice of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • For the topping:
  • 3/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.

  • Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.

  • Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.

  • Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

  • Photograph by Con Poulos

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