I’ve been working on this recipe for a while, trying several variations. The hard part (at least for me) was that pears give off a lot more water than apples. This is finally a version worthy of your eyes and taste buds. It’s a simple fruit pie that can be made in winter months since it uses pears and dried blueberries.

Blue-Pear-Y Crumb Pie

  • 1 recipe for 9″ pie crust (just bottom)
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 cups peeled, cored, and sliced d’anjou pears
  • 2/3 cup dried blueberries
  • 1 tablespoon butter, cut into pieces
  • 1 tablespoon fresh lemon juice

Crumb Topping

  • 3/4 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup quick cooking oats
  • 6 tablespoons butter

1. Have the pie dough chilling in the fridge and preheat oven to 400 degrees F (375 degrees with convection).
2. In a large bowl, combine sugar, flour, lemon zest, cinnamon, and salt. Add pears and dried blueberries and toss. Set aside.

tossed fruit

3. Roll out bottom pie dough and lay into a 9″ pie plate. Crimping the edges of the dough is optional.


4. Spoon pear and blueberry mixture on to unbaked crust. Dot with butter and sprinkle with lemon juice.

fruit in crust

5. In a small bowl, mix together flour, brown sugar, and oats. Cut in the butter until it resembles course sand. Sprinkle evenly over the pie.

crumb covered

6. Cover with aluminum foil and bake for 10 minutes. Remove foil and turn the oven down to 350 degrees F (325 degrees F with convection) and bake for another 45-55 minutes, or until pie is bubbling. Cool on wire rack.

Blue-Pear-y crumb pie
posted by jessica at 12:03 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.