Dutch Pear Pie

This Dutch Pear Pie is a slight twist on the traditional Dutch Apple Pie. It consists of a classic pie crust, delicious fresh pear filling, and crunchy oat streusel topping. This pie is perfect for the holidays and is sure to impress.

OVERVIEW

• Skill Level: Intermediate
• Components Used: Homemade Pie Crust, Fruit Pie Filling, Streusel Topping

Apples tend to get all the love but what about pears? Pears are buttery, silky, and slightly crisp. They don’t turn to mush which makes them the perfect fruit for this pie.

This recipe is very similar to a Dutch apple pie but with pears! It includes a flaky bottom crust, spiced fruit filling, and a crunchy oat streusel topping. I like to use a combination of Bosc and Bartlett pears but any type will do.

What makes this a Dutch pie? The only difference in a Dutch pie and a traditional fruit pie is the topping. A traditional fruit pie uses the same flaky crust on the top as the bottom. A Dutch pie uses a crunchy, crumbly topping like my oat streusel.

Give pears a chance but if you insist, you can easily swap the pears in this recipe for your favorite type of apple.

Why you should make a pear pie

• Give apples a rest and give pears a shot! They’re just as soft, sweet, slightly tangy, and crisp. The flavor is subtle but incredible!
• There’s something special about the texture of pears. They’re silky and incredibly buttery.
• Pears pair perfectly with warming spices like cinnamon, ginger, and nutmeg.

Variation Ideas

Dutch Apple Pie or Dutch Apple Pear Pie: Swap half or all of the pears in this recipe with apples. I like to use granny smith, golden delicious, or honeycrisp.

Dutch Cranberry Apple Pie: Use the filling from this Cranberry Apple Pie recipe and top with oat streusel topping.

Traditional Pear Pie: Omit the oat streusel topping, and make a double batch of the pie crust. After making the dough, divide it in half. One half for the bottom crust and one half for the top crust.

After adding the fruit filling to the bottom crust, roll out the top crust and place over the top. Vent the top by cutting a few thin slits with a knife and crimp the edges together with the bottom crust. Bake as directed.

How to make Dutch Pear Pie

Dutch Pear Pie consists of 3 components: pie crust, fruit filling, and streusel topping. For this recipe, we are going to use my perfect all-purpose pie crust for the bottom crust.

For the filling, we are going to use my master fruit filling recipe. I use this same recipe for fruit pies, cobblers, and crisps. And for the topping, we are going to use my classic streusel topping with the addition of oats.

Make the bottom crust

This classic pie crust recipe consists of simple ingredients: flour, water, butter, shortening, and salt. While technically you can use all butter or all shortening, I find the combination of the 2 to make the perfect crust.

Make the pie dough and then flatten into a disc and wrap in plastic wrap. Refrigerate it for at least 30 minutes but preferably an hour. This resting time allows the flour to fully absorb the liquid and allows the gluten strands to relax which is essential for obtaining a flaky crust.

If you are unfamiliar with making a homemade pie crust, follow my full recipe and tutorial. You can also use a store-bought pie crust.

Lightly flour a clean work surface and place your chilled dough on top. Lightly flour the top of the dough and your rolling pin. Roll the dough out to about 1 ½-inches (4 cm) wider than your pie dish all the way around.

Set the rolling pin in the middle and fold the dough in half over the rolling pin. Gently transfer it into the pie plate, unrolling it off the rolling pin. 

Lift up on the sides of the crust to allow it to fall naturally into the pie plate without having to stretch it. Crimp the edges and trim off any excess. Place in the refrigerator.

Make the topping

For this pie, I’m using my recipe for classic streusel topping with the addition of oats.

In a medium bowl, whisk the brown sugar, granulated sugar, flour, cinnamon, salt, and oats until fully combined. Stir in the melted butter and mix with your hands until crumbly. Set aside while you make the filling.

Make the filling

Slice the pears about ¼ inch (0.6 cm) thick. You can leave the peel on or peel it off. For this pie, I prefer to peel it off.

After the pears have been sliced, weigh out 2 pounds and add to a large bowl. If the pear slices are starting to brown before you are finished, go ahead and add the lemon juice in the recipe to the pears and stir to combine. This will slow down any browning.

To the bowl, add the rest of the ingredients except the butter: granulated sugar, cornstarch, cinnamon, ginger, nutmeg, salt, and (if you haven’t added already) lemon juice.

Toss until evenly combined. It’s important not to make the filling until it’s ready to go into the pie crust. Once the sugar and fruit are combined, they will start to release liquid. If it’s made too early, it can release too much liquid and become soupy.

Spoon the filling into the prepared bottom crust. Dot the pieces of cold butter on top of the filling.

Pile the streusel topping over the top of the pear filling.

bake

Place the pie on a sheet pan lined with foil (to catch any spillage) and place it on the preheated surface in the oven. Bake at 400°F/205°C for 35 minutes then turn down the heat to 350°F/175°C and bake for an additional 20-35 minutes until the filling is rapidly bubbling on the edges, you may also see it bubble in between the topping.

Watch the crust and lay a piece of foil over the top of the pie once it is finished browning, usually around the 45 minute mark.

Remove from the oven to a cooling rack and let cool for a minimum of 3 hours before slicing to allow the filling to thicken. 

Dutch Pear Pie is perfect served as is but to kick it up a notch, serve with whipped cream, caramel sauce, or vanilla ice cream.

How to prevent a soggy bottom pie

One of the most common issues with fruit filled pies (like this Dutch Pear Pie) is a soggy bottom or a filling that is runny. Fruits release a lot of juice when baked and it is important that it thickens fully before it is removed from the oven. Oftentimes a fruit pie is runny simply because it didn’t bake long enough.

Here are a few tips for preventing a soggy bottom with fruit filled pies: 

• Bake the pie in the bottom third of the oven on a preheated sheet pan or baking stone. The hot surface will help set the crust quickly. 
• Mix the filling right before adding it to the crust. Mixing it too early will draw out too many juices which will make the crust soggy before it sets. 
• Make sure that the filling is rapidly bubbling in the center of the pie before removing it from the oven, not just on the edges. 
• Allow the pie to cool completely before slicing it. This will allow the filling to fully thicken. 

Make-Ahead Dutch Pear Pie

Make the pie crust and the streusel topping and store in the refrigerator for up to 3 days and in the freezer up to 3 months. Do not make the filling in advance.

In the refrigerator: The fully baked and cooled pie can be stored in the refrigerator covered in plastic wrap for up to 3 days.

In the freezer: After the pie has been fully baked and cooled, place it uncovered in the freezer. When frozen solid (at least 8 hours), wrap the pie tightly in plastic wrap or place in a freezer bag (if it fits) and place back in the freezer for up to 4 months.

If you enjoyed this recipe, try these other delicious holiday pie recipes.

• The Best Creamy Pumpkin Pie
• Chocolate French Silk Pie
• Cranberry Apple Pie