Pear Crumble Pie

This is so not horse related but I just had to share it. With fall here and the pears being ready in the local orchards around Hagerman Idaho I have the kitchen filled with 75Lbs of pears. I have got to think of different things to do with them as I would love to have the flavor of the wonderful pears all winter long. In my search I came across this recipe and just have to share it with you all. I am picking up some tin pie plates today and am planning on making ten of these to through in the freezer for this winter. If you have any great ideas for processing pears I would love for you to share them with me.


  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 tablespoons cold water


  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 dash ground nutmeg
  • 6 cups thinly sliced peeled pears
  • 1 tablespoon lemon juice


  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter or margarine


In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400 degrees F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.