- 7 ripe Bartlett pearspeeled, cored and sliced 1/4″ thick
- 2tablespoons lemon juice
- 2 eggs
- 1cup sugar in the raw
- 1/4cup buttermelted and slightly cooled
- 1/3cup flour
- 1teaspoon vanilla extract
- 1/2teaspoon cinnamon
- 1/8tsp EACH nutmeg, cloves, salt
- 1/2cup pecansoptional
- 1cup flour
- 1/2cup sugar in the raw
- 2tablespoon granulated sugar
- 1/2teaspoon ground cinnamon
- 1/8teaspoon salt
- 8tablespoons chilled unsalted buttercut into 1/2-inch cubes
Prepare pie crust according to directions.
Topping: Add pecans to food processor and pulse 3 times. Add all remaining ingredients except butter and pulse a couple times to combine. Top with butter and pulse until it resembles small pebbles. Alternatively, add all of the topping ingredients to a large bowl (using chopped pecans) and mix with two forks or a pastry cutter. Refrigerate until ready to use.
Preheat oven to 350 degrees F.
Add pears to a large bowl. Toss with lemon juice and let rest while you make the rest of the filling.
Add eggs to a medium bowl and lightly beat. Mix in all remaining filling ingredients. Set aside.
Remove pears with a slotted spoon and arrange in the unbaked pie shell (you don’t have to use all of them if the shell becomes too full). Vigorously beat by egg mixture by hand until frothy then evenly pour over pears. Spread it evenly with a spatula.
Bake pie at 350 degrees F for 15 minutes. After 15 minutes, carefully remove pie from the oven and sprinkle evenly with topping. Return pie to the oven and bake an additional 45 minutes (for a total of 60 minutes)
Cover the top of pie with foil if needed during baking to prevent excessive browning or broil the pie at the end of baking (without moving oven position) for a more golden top (watch closely!).
Let Pear Pie cool for 2 hours before serving. Store in refrigerator.