Pear pie is a favorite in our home. My husband’s love for pie’s has caused me to make a lot of them in the last ten years. It seems he’s settled on this perfect meld of a maple vanilla pear pie/crisp version that I top with walnuts and homemade maple vanilla whipped cream.
This version of pear pie will not only get you feeling warm as the cool weather approaches, but will give you a reason to celebrate it. Pear season only comes with fall, which is the best time to make this delicious pie.
Today, in Palmer Lake Colorado, it’s the beginning of October, and I am sitting here looking out my window at a few inches of powdery fluff they call snow. It’s the earliest I’ve seen snow in Colorado in my lifetime.
As I love snow, winter, and Christmas, I am more of a summer girl. I’m also a fall girl. Not the kind that brings out the Ugg boots or a pumpkin spice potion that gets sprinkled on everything, but the kind that likes to make soup.
The kind that loves the different smells in the air which I’m pretty sure are caused by the leaves changing color, and the temperature dropping.
The cozy sweaters, rusty colors, and deep reds that are finally acceptable to be displayed on my lips.
Yes, I love fall. So to start it off right, here is my much loved version of pear pie.
Maple Vanilla Walnut Pear Pie Crisp
Pear Pie Mixture:
7 Small Bosc Pears (They have the best flavor)
1 Tsp Cinnamon
2 TBSP Flour
1 Teaspoon Vanilla Extract
1 Cup Sugar
¼ c Maple Syrup
One frozen pie crust
¾ C Flour
1 Tsp Cinnamon
6 TBSP Cold Butter (grated)
⅓ C Sugar (brown or white or both)
¼ C Chopped Walnuts
1 Small Carton Heavy Whipping Cream
1 tsp Vanilla extract
1 TBSP Maple Syrup (I prefer my whipped cream not as sweet, but you can adjust to taste here)
Defrost Pie Crust and prepare in pie pan.
Preheat oven to 350 Degrees F.
Peel pears and slice into ¼ in slices.
Mix together with sugar, maple syrup, flour, cinnamon, and vanilla.
Add mixture on top of pie crust.
Add crumble topping and walnuts to top.
Fold over pie crust edges.
Bake for 45 min - 1 hour or until golden brown on edges and bubbling.
Let cool 45 min.
Top with whipped cream. Enjoy.
Best paired with English Breakfast Tea!