Homemade Pear Pie Recipe with Cinnamon and Nutmeg

Baking has been a family tradition for me for as long as I can remember. My mother and grandmother both loved to bake, and I grew up helping them make cookies, cakes and pies from scratch. Those early years taught me the value of good techniques, the importance of quality ingredients and the joy of sharing homemade treats with friends and family.

Holiday baking remains one of my favorite ways to celebrate. Each year I make the classics like key lime and pumpkin pie, but this Pear Pie is a delicious seasonal change of pace — especially when pears are at their best. The pie pairs a tender, flaky crust with tender pears tossed in brown sugar and warm spices, finished with a crunchy oat streusel for texture.

The crust can be prepared ahead of time and chilled or frozen, the filling comes together in minutes, and the streusel is quick to mix up. The result is a show-stopping dessert that works beautifully for fall gatherings, holiday tables, or any time you want a cozy baked treat.

Why you’ll love this recipe

• This pear pie brings together a flaky, tender pie crust, a sweet, juicy pear filling and a crisp, golden streusel topping.
• Many components can be made in advance, making it a convenient dessert for busy holiday cooking.
• The flavors are warm and seasonal — a nice alternative to the more common apple and pumpkin pies.

Recipe ingredients

• Pie crust. Use a flaky pie crust recipe prepared ahead or a good-quality store-bought crust.
• Pears. Bartlett, Bosc or Anjou pears work well — choose fruit that is ripe but still firm so the slices hold up in baking.
• Sugar. Light brown sugar adds depth; you can substitute with granulated, coconut or maple sugar if desired.
• Flour. All-purpose flour is used in the streusel to give structure.
• Rolled oats. Old-fashioned rolled oats add pleasant texture to the streusel.
• Butter. Keep the butter cold for the streusel so it forms pea-sized clumps for a flaky topping.
• Ginger. Freshly grated ginger brightens the filling; ground ginger may be used if needed, or swap with warm spices such as cinnamon or cardamom.
• Cornstarch. Cornstarch thickens the pear filling so it sets up nicely when cooled.
• Lemon juice. A little fresh lemon juice lifts the flavors; omit only if unavailable.

See the recipe card below for exact ingredient quantities and the full method.

How to make this pear crumble pie

This pear pie has three straightforward components: the crust, the pear filling and the streusel crumble. Each is simple to prepare and many steps can be completed ahead of time.

Pro tip: Choose pears that are ripe yet firm. They should not be mushy — firm slices will hold up during baking and give the best texture.

Full step-by-step instructions are available in the recipe card below.

Prepare and roll the pie crust

Prepare a flaky pie crust and chill it before rolling. Chilling helps relax the gluten and keeps the butter cold so you get a tender, flaky result.

Pro tip: The crust can be made up to three days ahead or frozen for longer storage to save time on the day you bake.

1. Unwrap chilled dough and place it on a lightly floured surface. Lightly dust the dough and rolling pin with flour.
2. Roll from the center outward, turning the dough as needed to maintain an even circle. Lift the dough occasionally and add flour under it to prevent sticking.
3. Fit the rolled dough into a 9″ pie plate, trim the edge, and crimp or flute as desired.
4. Chill the prepared pie shell while you make the filling and crumble so it stays firm before baking.

Prepare the pear filling and streusel topping

1. In a large bowl, combine sliced pears, light brown sugar, cornstarch, freshly grated ginger and lemon juice. Toss gently to coat the fruit evenly.
2. Pour the filling into the chilled pie crust and spread it into an even layer.
3. In a separate bowl, mix the oats, flour, brown sugar, cinnamon and cardamom for the streusel.
4. Add cold cubed butter to the streusel mix and work it in with a fork, pastry blender or your fingers until pea-sized clumps form.
5. Scatter the crumble evenly over the top of the pears, then bake at 400°F for 20 minutes. Reduce the oven to 350°F and bake an additional 30–40 minutes until the filling is bubbling and the crumble is golden.
6. If the crust or crumble browns too quickly, loosely cover the edges or top with foil until the pie finishes baking.

Recipe FAQs

Recipe notes

• Pro tip: Use pears that are ripe yet firm. Avoid fruit that is overripe or mushy.
• Store fresh ginger in the freezer wrapped in plastic; grate it frozen with a microplane for quick use.
• This pear pie can be made a day ahead and kept at room temperature. After the first day, wrap and refrigerate for up to 3 days. Rewarm slices briefly in a low oven if desired.