Pear Pecan Pie with Streusel combines cozy fall flavors in every bite: tender pears baked in a flaky crust and finished with a crunchy pecan-cinnamon streusel. The pears turn soft and buttery while the pecans toast, producing a pie that disappears fast and leaves the kitchen smelling like fall.
I developed this recipe because pears bake beautifully: they hold shape, sweeten in the oven, and pair wonderfully with pecans. The contrast of soft fruit and crunchy nuts, plus the warm notes of cinnamon and butter, makes this pie approachable yet elegant. If you prefer another pear option, try a caramel pear pie for a different finish.
Key Ingredients
The full recipe appears in the card below; here’s a quick overview of the most important components and why they matter.
- Pie crust. Use an all-butter crust or a cream cheese crust for extra tenderness. For convenience, a store-bought crust works fine.
- Pears. I recommend Bosc pears for the best flavor and texture. Bartletts are milder.
- Pecans. Finely ground and chopped pecans form a layer under the filling and part of the streusel. Use raw or toasted nuts — they’ll toast further in the oven.
- Cornstarch. Mixed with sugar, cornstarch absorbs excess juice released during baking to prevent a soggy bottom and helps the filling set as it heats.
Make It
Below are the essential steps and tips to assemble and bake the pie successfully. These notes apply to many fruit pies and will help you get a reliable result.
- Shape the pie dough and chill it in the refrigerator (or freeze briefly) before filling. Prepare the streusel and filling while the crust rests.
- Mix the cornstarch with the sugar until uniform to prevent clumps when combined with the pears.
- Brush the bottom of the pie shell with egg white and sprinkle a thin layer of finely ground pecans. This creates a barrier that helps prevent a soggy bottom.
- When topping with streusel, leave some openings so steam can escape during baking.
- Freeze the assembled pie while preheating the oven. Place a large baking sheet on the lower rack and bake the pie on it; the chilled pie keeps its shape and the hot sheet ensures an evenly browned bottom.
- Watch the pie rather than the clock: it’s done when the crust is a deep golden brown and the filling bubbles through the streusel.
Yields and Storage
This recipe makes one 9-inch pie. Store at room temperature for up to two days or refrigerate for up to one week. Reheat leftovers in a 300°F (150°C) oven for about 10 minutes or until warmed through.
Print
Pin
Pear Pecan Pie with Cinnamon Streusel
45 mins
55 mins
8 servings
Dikla Levy Frances
Ingredients
- 1 Recipe All-butter pie crust
Pear Filling
- 5 medium (about 850g) Bosc pears
- 1/2 lemon, juiced
- 1/2 cup (100g) sugar
- 4 tablespoons (32g) cornstarch
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
Pecan Cinnamon Streusel
- 1/2 stick (55g) unsalted butter
- 3/4 cup (90g) all-purpose flour
- 1 cup (90g) chopped pecans
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tablespoons (35g) light brown sugar
- 3 tablespoons (35g) sugar
- 1 large egg, separated
Instructions
- Roll dough into a 12–14″ circle (depending on dish depth) and gently line the pie dish.
- Crimp or decorate the edges, then chill in the refrigerator while you prepare streusel and filling.
Pecan Cinnamon Streusel
- Combine flour, chopped pecans, cinnamon, nutmeg, brown sugar, and sugar in a bowl.
- Melt the butter and pour over the dry ingredients. Use a fork to blend until crumbly. Set aside.
Pear Filling
- Peel, core, and slice pears into 1/4″ slices.
- Toss pear slices with lemon juice to prevent browning.
- Mix sugar and cornstarch until uniform, then sprinkle over pears and toss to coat evenly.
Assembling and Baking the Pie
- Remove the chilled pie shell from the refrigerator.
- Brush the bottom with beaten egg white and sprinkle a thin layer of ground pecans.
- Arrange the pear filling evenly, dot with butter, and sprinkle the streusel, leaving some gaps for steam to escape.
- Place the assembled pie in the freezer while preheating the oven to 400°F (200°C). Position a baking sheet on the lowest rack.
- Bake at 400°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake an additional 45–50 minutes, or until the crust is deeply golden and filling bubbles through the streusel.
- Remove from the oven and cool completely before slicing and serving.
Notes
- Shape and chill the crust before assembling. Prepare streusel first, then the filling.
- Store at room temperature up to two days or refrigerate up to one week. Reheat leftovers in a 300°F oven for about 10 minutes.
- Freezing the assembled pie briefly before baking helps the crust keep its shape and prevents shrinking.
- Bake the pie on a preheated baking sheet on the lower rack for an evenly browned bottom.
- Look for a deep golden crust and bubbling filling to determine doneness rather than relying solely on the timer.