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Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

Scott Phillips

Servings: 8

A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins.

For more pie recipes visit The Guide to Thanksgiving Dinner.


For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 tsp. table salt
  • 4 oz. (8 Tbs.) unsalted butter, melted

For the filling

  • 3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2-inch slices (about 7 cups)
  • 1-1/2 Tbs. fresh lemon juice
  • 2/3 cup granulated sugar
  • 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
  • 1/4 tsp. table salt
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. freshly grated nutmeg
  • 3/4 cup dried tart cherries, coarsely chopped
  • 1 blind-baked All-Butter Piecrust

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 60
  • Sodium (mg): 260
  • Carbohydrates (g): 101
  • Fiber (g): 7
  • Protein (g): 7


  • Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

  • In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside.

Make the filling

  • In a large bowl, toss the pears with the lemon juice. In a small bowl, whisk the sugar, flour, salt, cinnamon, and nutmeg. Add the sugar mixture to the pears and toss well to combine. Stir in the cherries.
  • Mound the filling into the piecrust. Sprinkle the streusel topping over the pear mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  • Put the pie on the heated baking sheet and bake until the pastry is golden-brown and the filling is bubbly and thickened at the edges, 55 to 65 minutes. Rotate the pie halfway through baking, and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie as needed with a pie shield or a sheet of aluminum foil.
  • Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.


Rate or Review

Reviews (12 reviews)

  • MrMarc | 12/10/2012

    Great pie! We used Comice pears which I reccomend if you can get them,definitely cut the sugar to half a cup for the filling and by half in the streusel and add a bit of ground ginger to both if you like , we also replaced the flour with half as much instant tapioca as a thickener and it came out great, not soupy and not gummy, everybody loved this one, the tart cherries play really well with the pears

  • sfstef | 09/30/2012

    I agree with other reviewers - too sweet as written, especially with the dried fruit. My pears (Bosc) were too hard after the given cooking time - home grown and perhaps just not ready yet. I could make future adjustments. I have used a ginger walnut streusel left over from a pumpkin pie - went really well with the pears. Obverall, pie was OK, but doubt I will make this again. I used the all butter pie crust from Rose Levy Berenbaum for blind baked crust - that was great.

  • hollysue | 03/29/2012

    This pie was amazing. Highly recommended!

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