Pears are at their peak in fall and winter, and this pie is a wonderful way to celebrate the harvest. The subtle sweetness of the pears is balanced by the buttery walnut crumb topping.

Spiced Honey Pear Pie

Spiced Honey Pear Pie

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 servings


    Pie Crust:
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup ice water, plus more as needed
  • 1 egg
  • 1 tablespoon water
  • Filling:
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 cup honey
  • 1 teaspoon lemon juice
  • 1/8 teaspoon grated lemon zest
  • 4 large red pears, peeled and thinly sliced
  • 1 tablespoon butter
  • Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/8 teaspoon ground ginger
  • 1/4 cup cold butter, cubed
  • 1 cup black walnuts


  1. Preheat oven to 425°F. To make the crust, whisk together flour and salt. Using a pastry blender or 2 forks, cut the butter into the flour. Add the ice water all at once, and gently stir the mixture together until just combined. Turn the dough out onto a floured work surface and knead together. Flatten dough into a round and wrap in plastic wrap. Chill 20 minutes.
  2. Roll out dough on floured surface to 1/8-inch thickness. Place dough in 9-inch pie pan and trim edges. Re-roll scraps to make decorative cut-outs or braided edging for the pie. Whisk together egg and water. Brush cut-outs with egg wash and attach to pie crust edges. Refrigerate.
  3. To make the filling, whisk together cornstarch, ginger, water, honey, lemon juice, zest and pears in a large sauce pan over medium heat. Cook until thickened, about 1 minute. Remove from heat and add butter. Pour filling into chilled pastry shell.
  4. To make the topping, whisk together flour, brown sugar and ginger in medium bowl. Add butter and cut it into the dry ingredients using a pastry blender or a fork. Blend until crumbly. Stir in walnuts. Sprinkle topping over pear filling. Bake 25 minutes or until filling is bubbly and top is browned.
  5. Allow the pie to cool 30 minutes before serving.

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