Pear Crumb Pie

So I have a confession to make. My family and I are a bunch of math nerds, so there was no doubt as to what my post for today was going to be. Today is March 14, also known to some people as Pi Day. Pear Crumb Pie for Pi Day. It's a match made in Heaven.

Americans have an irrational obsession with pie--any kind of pie. Apple, lemon, chocolate, even chicken pot pie. Single crust, double crust, lattice topped, crumb topped, meringue, and whipped cream topped. The choices and possibilities are endless.

My Pear Crumb Pie is a recipe I came up with just for my wife. My son loves apples, but she prefers the milder flavor of pears. This recipe uses D'Anjou pears, but Bartlett pears would work just as well. The key to a good pear pie is to use the pears that are not quite ripe enough to be really juicy. Soft, juicy pears fall apart and turn to mush, while harder pears hold their shape and even retain some of their firmness after baking. Just under the crumb topping is an additional surprise: one half of a cup of chopped walnuts for a little crunch and flavor. The crumb topping allows the walnuts to toast, but prevents them from being scorched while the pie is in the oven. If desired, top this with a little drizzle of caramel sauce.


Pear Crumb Pie

1/2 recipe Basic Pie Crust
6 pears, peeled and sliced
1 cup flour
1 1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup walnut pieces
2 Tbsp butter

Preheat oven to 375 degrees F. Prepare pie crust for single crust pie. In large mixing bowl, toss together pears, 1/2 cup flour, 3/4 cup brown sugar, cinnamon, and nutmeg.

Pour pear mixture into prepared pie crust and distribute evenly. Top with walnuts.

In small mixing bowl, combine remaining 1/2 cup flour and 1/2 cup brown sugar. Using pastry cutter or fork, work in butter. Sprinkle crumb mixture evenly over top of pie.

Bake in 375 degree F oven for 40 to 45 minutes, or until top  is golden brown and filling is bubbly. Remove from oven and let cool.