Fall Pear Streusel Pie is a cozy homemade dessert made with sweet, juicy pears tossed with brown sugar, cinnamon, vanilla, and warm spices. The pear filling is baked inside a flaky pie crust and finished with a buttery streusel topping made from flour, brown sugar, butter, and cinnamon.
This easy fall pie is perfect for Thanksgiving, holiday gatherings, or a cozy weekend dessert. The soft baked pears and crisp crumb topping create a delicious combination of textures, especially when served with vanilla ice cream or whipped cream.
Preparation Time: 25 minutes
Cooking Time: 55 minutes
Rest Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 8 people
Difficulty: Medium
Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while preparing the filling.
Peel, core, and thinly slice the pears. Try to keep the slices fairly even so they bake at the same rate.
In a large bowl, combine the sliced pears with brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss gently until evenly coated.
Transfer the pear mixture into the chilled pie crust and spread the filling evenly.
In another bowl, combine flour, brown sugar, rolled oats, cinnamon, and cold cubed butter.
Use your fingertips or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form.
Sprinkle the streusel evenly over the pear filling. Cover the entire surface without pressing the topping down.
Bake for 50–55 minutes, until the streusel is golden brown and the pear filling is tender and bubbling around the edges. If the crust browns too quickly, loosely cover the edges with foil.
Allow the pie to cool for at least 2 hours before slicing so the filling can set properly. Serve with vanilla ice cream, whipped cream, or caramel sauce.
Replace half of the pears with thinly sliced apples for a classic fall fruit combination.
Add ½ cup of chopped pecans to the streusel topping for extra crunch.
Replace part of the brown sugar with pure maple syrup for a deeper fall flavor.
Add ½ teaspoon of ground ginger to the pear filling for a warm, slightly spicy flavor.
Add ½ cup of fresh cranberries to the filling for a tart contrast to the sweet pears.
Allow the pie to cool completely before covering it loosely or transferring slices to an airtight container.
Store the pie in the refrigerator for up to 4 days.
Serve chilled or warm individual slices gently in the microwave before serving.
Yes. Allow the baked pie to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and warm in a 325°F (165°C) oven until heated through. For the best topping texture, reheat uncovered during the final few minutes.