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pear rhubarb crumble pie

Ginger, Pear & Rhubarb Crumble Pie

Though rhubarb is the star of this pie, sweet pears help to cut its characteristically sour flavor! A good grating of ginger and a crunchy brown sugar crumble take this pie to the next level
Course Dessert
Cuisine American, Canadian, Easter
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 pieces
Calories 350 kcal
Author Kiki Johnson


  • 350 g all-purpose flour
  • 25 g sugar
  • 1 tsp kosher salt 5 grams
  • 280 grams unsalted butter cut into 1/4-inch pats
  • 6 tbsp cold water 85 milliliters
  • For the crumble topping
  • 130 g butter
  • 1 1/3 cups flour
  • 3/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tsp freshly grated ginger
  • 3/4 tsp salt

For the filling

  • 4 cups rhubarb *
  • 3 big pears 3 cups of fruit slices
  • 1 dash rhubarb bitters optional
  • 2 tbsp cornstarch
  • 1 tbsp flour
  • 1/2 - 3/4 cups sugar + 1 tbsp
  • 2 tbsp butter


  1. Start with the pie dough.
  2. Combine two-thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over the surface. Pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
  3. Sprinkle the dough with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
  4. To make crumb topping, place the butter, flour, brown sugar, cinnamon and salt into the food processor; pulse until the butter is mixed in and the texture is crumbly; set aside. (Or mix together in a bowl with a pastry cutter).Let the topping rest in the fridge while you make the filling.
  5. If you use fresh rhubarb, slice it finely and sprinkle some sugar and lemon juice on top. Let it stand for 30 minutes until it lets go of some of the liquid.
  6. Peel the pears an slice thinly.
  7. Mix cornstarch and flour and grate the ginger. In a bowl, toss the drained rhubarb with the pears and add the bitters (optional). Add the Ginger and the dry mixture and toss until the fruit is coated.
  8. Sprinkle 1 Tbsp sugar and flour on top of the pie crust and add the filling. Top filling with the 2 tbsp of butter and add the crumble topping. Put the pie in the fridge or freezer before baking! Especially if your oven is not yet hot enough.
  9. Bake at 230 degrees for 15 minutes, turn down to 180 degrees and bake for 30 to 35 minutes until the juices are bubbling up and the topping is crisp and brown.
  10. Let the pie come to room temperature and enjoy!

Recipe Notes

* for my pies i use frozen rhubarb and let it defrost in the microwave. I then drain the rhubarb and measure out 3 cups