Pear-Apple Pie with Crunchy Streusel Topping

It has really felt like Fall the past week or two, which has really had me in the mood for all things apple and pumpkin. However, today, the first day of back to school, we will be pushing 90 degrees here in the Willamette Valley.

The heat will be good for the grapes as we head into harvest over the next month.  The jeans and sweaters are ready to go, but will not make an appearance yet. In the Pacific Northwest, the weather changes in an instant so you have to be ready….luckily we are.

Our close friends from Northern California visited a couple of weeks ago, it had been a few years since we had seen them. They brought us these beautiful apples and pears used in this pie, harvested from their family farm in Central Oregon. Aren’t they gorgeous?

I wanted a crunchy-sweet topping on this pie, I can’t tell you how perfect it was. The pears and apples play together perfectly, creating the perfect textural balance. 

You can use either your favorite crust recipe or a store-bought version, do whatever you have time for. My go to crust recipe works every time. You should try it.

Enjoy Fall…we can’t wait for the leaves to start turning colors.

Print Recipe

Pear-Apple Pie with Crunchy Streusel Topping

Recipe from: Created by Noble Pig | Serves: 12 slices


Pie Filling

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 Tablespoons fresh lemon juice
  • 4 medium Granny Smith apples, peeled, cored and cut lengthwise into 1/2" thick wedges
  • 3 medium firm pears (Barlett or Anjou), peeled, cored and cut lengthwise into 1/2" thick wedges
  • Pie Curst use your favorite crust recipe or one package refrigerated pie dough
  • cooking spray


  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 6 Tablespoons chilled butter, cut into small pieces


  • Preheat oven to 375 degrees.
  • For the pie filling, combine flour, sugar, cinnamon and salt in a large bowl. Add lemon juice, apples and pears to the flour mixture. Toss gently to coat.
  • Roll dough into an 11" circle and fit dough to fit into a 9" pie plate (NOT 9.5" or deep dish) coated with cooking spray. Fold edges under and flute. Arrange pear-apple mixture in an even layer in prepared crust.
  • For the topping, combine flour and brown sugar in a medium bowl. Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over pear-apple mixture. Bake for 1 hour or until lightly brown. Topping will be crunchy. Let cool for an hour before serving.

It’s the perfect back to school treat.

Two Years Ago: Lummi Island, Washington

Post a Comment


  1. katie 1

    Love the pear-apple combo! Perfect for summer/fall!

  2. Barbie with a T 2

    You are so lucky to have such beautiful fresh fruit and veggies where you live. The pie looks delicious. And you really know what to do with every one of them! I am ready for fall, even though it won’t compare to fall in Oregon!

  3. My son sampled a fruit that was some kind of apple-pear hybrid and he can’t stop talking about it. I, of course, cannot find one anywhere. This pie looks like it might satisfy his cravings for a while! Gorgeous!

  4. This pie looks wonderful! I love the combination of apples & pears! I’m with you, so ready for fall and sweaters, but it’s not quite cool enough where I live either.

  5. Sarah 5

    I am making this today. I’m going to attempt to use a combination of fresh apples and canned pears. I hope it turns out!! :)


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