Pear and Hazelnut Crumble Pie
CATEGORY: Dessert- Pie
This pie couldn't have been any tastier.  If only fresh pears were available all year long....
PREP TIME: 30 minutes
COOK TIME: 2 hours



  • 1 refrigerated pie crust
  • 1/2 cup (packed) light brown sugar
  • 2 TBSP all purpose flour
  • 1 TBSP melted butter
  • 1 TBSP freshly squeezed lemon juice
  • 1 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 5 cups ripe but firm bartlett pears, peeled, cored, cut into 2/3" pieces
  • Topping
  • 1/2 cup granulated sugar
  • 3/4 cup all purpose flour 
  • 1 1/8  tsp cinnamon
  • 1/2 stick butter, cut into 1/2-inch pieces, room temperature
  • 3/4 cup hazelnuts, toasted, husked, coarsely chopped


Place pie crust in pie dish and flute edges.

Preheat oven to 275 degrees.  Spread hazelnuts on foil lined cookie sheet.  Bake for 30 minutes.  Remove from oven and let cool completely.  Using a clean kitchen towel rub cooled hazelnuts to remove husks.

Filling: Stir first 6 ingredients in large bowl. Add pears and toss to coat.

CrumbleTopping: Combine flour, sugar and cinnamon in medium bowl. Add butter and using pastry cutter; work until mixture resembles coarse meal. Mix in chopped hazelnuts.

Preheat oven to 375 degrees. Spoon pear filling into prepared pie crust.  Sprinkle crumble topping evenly over filling. Bake for 15 minutes. Reduce oven temperature to 350 degrees. Continue baking pie until pears are tender and filling is thickened (if crust is browning too quickly, cover edges with foil), approx 1 hour. Completely cool pie before serving.