Almond-Topped Pear Pie
Submitted by Catie
Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.
YIELD
6 servingsPREP
45 minCOOK
45 minREADY
90 minTender pears get the royal treatment in this eye-catching pie.
Corn syrup creates a jewel-like glaze that keeps the fruit slices glistening, while fresh lemon juice and zest add bright notes that cut through the sweetness.
The brown sugar-almond topping bakes into crunchy nuggets that contrast beautifully with silky pear filling.
Chef Tips
- Best pear varieties: Anjou or Bosc pears hold their shape during baking. Choose firm-ripe pears that yield slightly to gentle pressure near the stem.
- Skip the soggy bottom: Bake on the lowest oven rack so the bottom crust crisps while the top browns.
- Topping texture: Cut butter into dry ingredients until mixture resembles coarse sand with some pea-sized chunks for optimal crunch.
- Make-ahead strategy: Prepare the almond topping up to 3 days ahead and refrigerate until ready to use.
Variations
- Add ¼ cup dried cranberries to filling for tart-sweet contrast and festive color
- Swap half the pears for thinly sliced apples for mixed fruit pie
- Stir ½ teaspoon cardamom into topping for warm, floral spice notes
Ingredients
Directions
Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears.
Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350℉ (180℃). and bake an additional 30 minutes or until the topping and crust are golden brown.
Cool on a wire rack.
ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.
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