A rustic pear pie is topped with buttery, crunchy streusel for a fall fruit pie that will become a holiday favorite.
1 unbaked rolled pie crust
1/2 cup flour
1/2 cup packed light brown sugar, divided
1 1/2 tsp ground cinnamon, divided
1/8 tsp salt
6 tbsp softened butter, divided
3 lbs firm Bartlett or Anjou pears, peeled, cored, and chopped
1/2 tsp ground ginger
1/4 cup granulated sugar
2 tsp maple extract
2 tbsp cornstarch
Line a rimmed baking sheet with foil and place in oven. Preheat oven to 375°F. Arrange pie crust in a 9-inch pie plate. Crimp edges of dough and refrigerate.
To a medium bowl, add the flour, ¼ cup brown sugar, ½ tsp cinnamon, and salt. With hands, massage 3 tbsp butter into dry ingredients until well combined and pea-size crumbs form. Place bowl in freezer.
In a 12-inch skillet, melt remaining 3 tbsp butter on medium. Add the pears, remaining 1 tsp cinnamon, and ginger. Cook 3–5 min., until pears just begin to soften, stirring occasionally. Remove from heat and let cool slightly.
Meanwhile, from lemon, grate 1 tsp zest and squeeze 2 tbsp juice. Add zest and juice to pears, along with remaining ¼ cup brown sugar, granulated sugar, maple extract, and cornstarch. Stir until well combined. Transfer pear mixture to pie crust, spreading in even layer. Place pie on baking sheet in oven and bake 15 min.
Crumble streusel on top of pie and continue baking another 30–35 min., until topping and edges of crust are golden. Cool completely on wire rack.
Make this pie up to 1 day ahead. Wrap cooled pie loosely in plastic wrap and refrigerate.