Pear and Pecan Pie with Crunchy Cinnamon Streusel Recipe

When you want to bake something a little different, my Pear Pecan Pie with Pecan Streusel is cozy and sweet in every bite. Juicy pears sit on a flaky, buttery crust and are finished with a crunchy pecan-cinnamon streusel. The pears become soft and buttery while the pecans toast in the oven, combining to create a slice filled with warm fall flavors and complementary textures. This is the kind of pie that disappears fast and fills the kitchen with the smell of autumn.

Sliced pear pecan pie with cups of coffee over a wire rack.

I developed this recipe because pears are a favorite fruit for baking: they hold their texture well and their sweetness deepens in the oven. Pears and pecans together create a lovely balance—soft fruit and crunchy nuts, buttery crust and warm spices. If you enjoy layered fruit pies but want something a touch more refined than a dense apple pie, pears are an elegant choice.

Key Ingredients

Below is a summary of the ingredients you’ll rely on most for this pie and why they matter.

Pie crust: An all-butter crust delivers the best flaky flavor, though a cream cheese crust is also lovely. For a quick, stress-free option you can use a good store-bought crust.
Pears: Bosc pears are my top pick for this pie. They hold up well when baked and offer rich flavor. Bartlett pears are less intense in flavor by comparison.
Pecans: Both finely ground and chopped pecans are used: ground pecans form a protective layer under the fruit and keep the bottom crust from becoming soggy; chopped pecans add crunch to the streusel.
Cornstarch: Cornstarch absorbs fruit juices as the pie bakes and helps the filling set so the crust stays crisp instead of soggy.

Make It

These are practical tips that will help you assemble and bake the pie successfully.

Make the crust a day ahead if possible. Chill it well before rolling. Chilled dough is easier to handle and produces a flakier crust.
Mix the sugar, cornstarch, and spices together before tossing them with the pears. That ensures the cornstarch is evenly distributed and prevents lumps.
Brush the bottom of the pie shell with egg white and sprinkle a thin layer of finely ground pecans over it. That creates a moisture barrier and helps avoid a soggy bottom crust.
Freeze the assembled pie briefly while the oven preheats. Bake the pie on a preheated baking sheet on the lowest oven rack so the bottom browns evenly.

Watch the pie rather than the clock: it’s done when the crust is deep golden and the filling bubbles through the streusel in a few spots.

A bowl with flour, melted butter and chopped pecans. — Measure the streusel ingredients into a medium bowl.

A bowl with pecan cinnamon streusel. — Use a fork to combine the streusel until it holds together in small clumps.

Peeling and slicing pears for pie. — Peel, core, and slice the pears, then toss them with lemon juice to prevent browning.

Mixing sugar and cornstarch. — Combine sugar, cornstarch, and spices so the cornstarch won’t clump when added to the fruit.

Toss pear slices in dry mixture. — Toss the slices with the sugar-cornstarch-spice mix to coat evenly.

Pie crust brushed with egg white and topped with ground pecans. — Brush the crust bottom with egg white and sprinkle ground pecans to protect against sogginess.

Layered pear filling dotted with butter. — Arrange the pears and dot with butter before topping with streusel.

Pie topped with streusel, ready for the oven. — Top with streusel, then chill briefly before baking to help the crust maintain its shape.

A pear pie slice topped with ice cream. — Serve warm or at room temperature with a scoop of ice cream if you like.

Pear Pecan Pie with Cinnamon Streusel

Juicy Bosc pears baked in a flaky crust, finished with a crunchy pecan-cinnamon streusel. Soft fruit meets toasted nuts for a fall-perfect dessert.

Prep time: 45 minutes • Cook time: 55 minutes • Total (including chilling): about 8 hours (including chilling) • Servings: 8

Author: Dikla Levy Frances

Ingredients

Pie

1 recipe all-butter pie crust (enough for a 9-inch pie)

Pear filling

5 medium Bosc pears (about 850 g whole; roughly 700 g sliced)
Juice of 1/2 lemon
1/2 cup (100 g) granulated sugar
4 tablespoons (32 g) cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup (100 g) finely ground pecans
4 tablespoons unsalted butter, cut into 1/2-inch pieces

Pecan cinnamon streusel

1/2 stick (55 g) unsalted butter, melted
3/4 cup (90 g) all-purpose flour
1 cup (90 g) chopped pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons (35 g) light brown sugar
3 tablespoons (35 g) granulated sugar
1 large egg, separated (you’ll use the white to seal the crust)

Instructions

Roll the chilled dough into a 12–14 inch circle, depending on your pie dish depth, and gently line a 9-inch pie dish. Crimp or flute the edges as desired. Return the lined crust to the refrigerator or freezer while you prepare the filling and streusel.
Streusel: In a medium bowl, combine the flour, chopped pecans, cinnamon, nutmeg, brown sugar, and granulated sugar. Pour the melted butter over the dry ingredients and stir with a fork until the mixture forms small clumps. Refrigerate the streusel while you prepare the fruit.
Pear filling: Peel, core, and slice the pears into 1/4-inch slices. Toss the slices with lemon juice to prevent browning. In a separate bowl, whisk together the sugar, cornstarch, cinnamon, and ginger until evenly combined. Sprinkle that dry mix over the sliced pears and toss until all slices are evenly coated.
Take the pie shell from the fridge. Brush the bottom of the crust with the reserved egg white and evenly spread the finely ground pecans over the bottom (this helps prevent a soggy base).
Arrange the coated pear slices evenly in the pie shell. Dot the pears with the pieces of butter. Sprinkle the streusel over the pears, leaving some small gaps so steam can escape during baking.
Place the assembled pie in the freezer while you preheat the oven to 400°F (200°C). Position a baking sheet on the lowest rack and preheat it as well—this helps the bottom crust bake evenly.
Bake the pie at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 45–50 minutes, until the crust is deeply golden and the filling bubbles up through the streusel in places.
Remove the pie from the oven and allow it to cool completely on a rack before slicing. Cooling helps the filling set so slices hold their shape.
Store at room temperature for up to two days or refrigerate for up to one week. To refresh slices, warm them in a 300°F (150°C) oven for about 10 minutes.

Serving suggestion: Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the nutty cinnamon streusel and tender baked pears.