Blushing Pear Pie

Roasted beets deliver subtle, earthy tones that complement the sweet pears and nutty crumb topping in this Blushing Pear Pie. For a closer look at how to master your piecrust, see our Perfect Piecrust Crash Course. For five more pie recipes and our complete guide to fall pie, get our September/October issue!

5.0 from 1 reviews
Blushing Pear Pie
Makes 1 (9-inch) pie
  • Traditional American Pie Crust (recipe follows)
  • ½ cup (83 grams) diced roasted beet*
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 teaspoons (1 gram) lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 teaspoons (10 grams) apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ½ teaspoon (1 gram) ground cardamom
  • 3 to 4 dashes bitters
  • 8 cups (928 grams) ¼-inch-thick sliced peeled Bosc pears
  • Almond Oat Crumble (recipe follows)
  1. On a lightly floured surface, roll Traditional American Piecrust into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under. Using kitchen scissors, make 2 (45-degree) cuts into folded edge ¼ inch apart, being careful not to cut all the way through the dough. Twist cut piece of dough, and tuck pointed end underneath crust. Make another ¼-inch cut, twist, and tuck under. Repeat procedure around pie until you reach the first cut. Freeze for 20 minutes.
  2. Preheat oven to 375°F (190°C).
  3. In the work bowl of a food processor, combine beet, sugars, flour, lemon zest and juice, vinegar, ginger, salt, pepper, cardamom, and bitters; process until puréed. Place pears in a medium bowl; pour beet mixture over pears, and stir to combine. Spoon into prepared crust.
  4. Bake for 30 minutes. Top with Almond Oat Crumble, and bake until bubbly, about 30 minutes more, covering with foil to prevent excess browning, if necessary. Let cool for 1 hour; serve warm.
*To roast a beet, cut off stem, coat in 1 tablespoon (14 grams) olive oil, and wrap in foil. Roast in a 400°F (200°C) oven until soft, about 1 hour. Let cool for 15 minutes. Remove foil, and let cool 10 minutes more. Rub with a paper towel to peel. Refrigerate for up to 5 days.

5.0 from 1 reviews
Traditional American Piecrust
Makes 1 (9-inch) crust
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ⅓ cup (80 grams) ice water
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, pour ⅓ cup (80 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Press the dough into a disk rather than shaping it into a ball to allow it to chill faster. This will also make the dough easier to roll out.

5.0 from 1 reviews
Almond Oat Crumble
Makes about 2 cups
  • 1 cup (80 grams) old-fashioned oats
  • ½ cup (48 grams) almond meal
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ¼ cup (31 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, cubed
  • ½ cup (57 grams) chopped pecans
  1. In a small bowl, whisk together oats, almond meal, brown sugar, flour, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Refrigerate for up to 5 days.



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  1. I just made this, it’s cooling on the counter right now but I tasted everything along the way and I just know it’s gonna be worth the ingredients/time investment
    I used my own crust recipe and par baked it cuz I’m stupidly loyal to my methods, but otherwise followed the recipe exactly. 2 things-if you’re not gonna pre cook your pears, you’ll need more like 6C (like 3 large) for a plump pie. You’ll also only need like 2/3rds of the crumble for a nice thick layer. The beet puree stuff is so delicious though, absolutely can’t wait to taste it in the pie. The crumble is also insanely good, I’m glad I splurged on almond meal and pecans!!


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