Canned Pear Streusel Pie

Easy Pear Streusel Pie

Barbara Rolek

  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 1 pie (8 to 12 servings)

Eastern Europe teems with apple and pear trees and their fruit can be found in everything from soup to dessert. This easy version of a pear streusel pie is perfect for anyone who is short on time because it calls for frozen ready-made pie crust and canned pears.

Of course, when you have the time, you can use a from-scratch pie crust recipe and peel fresh pears. A further enhancement, especially for Thanksgiving or Christmas, is to add fresh, frozen or dried cranberries, especially if you like a zingier pie filling.


  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup light-brown sugar (packed)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter (melted)
  • 1/2 cup pecans (coarsely chopped)
  • For the Pie Filling:
  • 2 (15 1/4-ounce) cans sliced pears in heavy syrup
  • 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • Optional: 1/2 cup fresh, frozen, or dried cranberries
  • 1 (9-inch) unbaked pie shell

Steps to Make It

Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.

Make the Streusel

  1. In a small bowl, combine the all-purpose flour, sugar, light brown sugar, cinnamon, melted butter, and pecans. Set aside.

Make the Pie Filling

  1. Preheat oven to 350 F.

  2. Drain the sliced pears and reserve the liquid for another purpose.

  3. In a medium bowl, mix together the sliced pears, all-purpose flour and sugar, tossing until fruit is coated.

  4. Turn into the crust, spreading out evenly.

  5. Scatter the streusel topping evenly over fruit.

  6. Place the filled pie on a baking sheet to catch any drips. Bake about 40 minutes or until juices are bubbling.

  7. Remove from oven and cool slightly to serve warm or cool completely to serve at room temperature. A scoop of vanilla ice cream or dollop of whipped cream to accompany this dessert never hurts.