Looking for a change from classic apple or pumpkin pie? Try this spiced pear pie with a crunchy hazelnut crumb topping. Serve it slightly warm with vanilla ice cream for a cozy holiday dessert.
Planning a Thanksgiving menu or any fall gathering often means choosing between many tempting side dishes and desserts. If you find yourself bored with the same pumpkin or apple pies year after year, this pear pie is a welcome variation. It shares the comforting, spiced profile of classic fruit pies but highlights ripe pears and a buttery hazelnut crumb topping for added texture and flavor.
Pears are an underused baking fruit that pair beautifully with warm spices and nuts. While sliced pears may not always be my favorite snack, they become irresistible when baked with cinnamon, nutmeg, brown sugar, and a splash of lemon. The nutty crunch of toasted hazelnuts in the crumb topping gives this pie a satisfying contrast to the tender fruit.
Rather than a lattice or fully covered top crust, this pie is finished with a golden, buttery crumb made with all-purpose flour, sugar, cinnamon, and coarsely chopped, toasted hazelnuts. A practical tip: buy pre-shelled hazelnuts (also called filberts). Their shells are very hard to crack at home, so purchasing them shelled saves time and frustration.
Pear Pie with Hazelnut Crumb Topping
8 servings
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon sugar
- 6 tablespoons unsalted butter, very cold, cut into cubes
- 2 ½ tablespoons solid vegetable shortening, very cold, cut into cubes
- 3 to 4 tablespoons ice-cold water
For the filling:
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 pounds ripe Anjou pears, cored and cut into ¾-inch pieces (about 6 pears)
For the crumb topping:
- ¾ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cut into ½-inch pieces, room temperature (½ stick)
- ¾ cup shelled hazelnuts, toasted and coarsely chopped (about 3 ¾ oz)
Instructions
- Make the crust: Combine the flour, salt, and sugar in a food processor and pulse a few times to blend.
- Add the chilled butter and shortening, pulsing about 10 times until the mixture resembles coarse crumbs.
- Pour in three tablespoons of ice-cold water and pulse until the dough begins to hold together; add the fourth tablespoon if needed.
- Turn the dough onto a lightly floured surface, bring it together into a disc, wrap tightly in plastic, and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 375°F. Let the dough sit at room temperature for about 15 minutes, then roll it into a 12-inch circle and fit it into a 9-inch pie plate; set aside.
- Prepare the filling: In a large bowl, mix the brown sugar, flour, melted butter, lemon juice, cinnamon, and nutmeg. Add the pear pieces and toss to coat evenly. Spoon the filling into the prepared crust.
- Make the crumb topping: Combine the flour, sugar, and cinnamon in a food processor and pulse a few times. Add the butter and pulse until the mixture forms coarse crumbs. Fold in the chopped toasted hazelnuts or pulse 2–3 times to incorporate.
- Scatter the crumb topping evenly over the pear filling. Place the pie pan on a baking sheet to catch any drips, and place it in the oven.
- Bake for 15 minutes at 375°F, then reduce the oven temperature to 350°F and bake about one hour more, until the crust and topping are golden and the filling is bubbling.
- Cool the pie on a wire rack until slightly warm or reach room temperature before slicing. Serve with vanilla ice cream or a dollop of whipped cream if desired.
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This pear pie recipe is adapted from Taste of Home. It’s a lovely alternative to more common fall pies and makes a warm, inviting dessert for holidays, family dinners, or weekend baking. The balance of tender spiced pears and a buttery, nutty crumb topping creates a memorable texture and flavor that’s easy to customize—try varying the spice amounts or substituting walnuts if preferred.
