Pear Pie with Cornmeal Crumble

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 60 mins


1 (9-inch) unbaked pie crust
Cornmeal Crumble:
1/2cup all-purpose flour
3tablespoons cornmeal
1/3cup granulated sugar
1/4cup packed light brown sugar
1/4cup unsalted butter, cut into small pieces
Pear Filling:
2pounds firm pears, peeled, cored and thinly sliced (about 7 cups)
2/3cup granulated sugar
3tablespoons cornstarch
1tablespoon lemon juice
1 1/2teaspoons grated fresh ginger


  1. Preheat oven to 425F.
  2. Bake pie crust 10 minutes. Remove and cool.
  3. To prepare the cornmeal crumble, combine flour, cornmeal, granulated sugar and brown sugar in a large bowl. Cut in butter with pastry blender or your fingers until large crumbs form.
  4. To prepare the filling, combine pears, granulated sugar, cornstarch, lemon juice and ginger. Spoon into pie crust; top with crumble. Bake 15 minutes. Reduce oven temperature to 350F and bake 35 minutes or until crumbs are golden brown. Cool on wire rack.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 340
  • Fat 11g
  • Cholesterol 15mg
  • Sodium 90mg
  • Carbohydrate 63g
  • Fiber 5g
  • Protein 3g