This easy pear pie recipe features a flaky crust, spiced pear filling, and a buttery streusel topping. Perfect for holidays or cozy nights in.

1 unbaked pie crust (for 9-inch dish)

5 cups peeled and sliced pears (about 6 medium)

1/2 cup granulated sugar

4 tablespoons all-purpose flour

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon salted butter (cut into small pieces)

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

Dash of salt

4 tablespoons salted butter, melted

Optional: 1 cup caramel sauce for serving

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1. Preheat oven to 375°F. Roll out the pie crust and place it into a 9-inch pie dish. Crimp or decorate the edges and chill.

2. Peel and slice pears into 1/2-inch slices. In a large bowl, mix pears with sugar, flour, spices, salt, lemon zest, and juice.

3. Pour filling into prepared crust. Dot with butter.

4. In a medium bowl, mix streusel ingredients. Combine until crumbly. Sprinkle evenly over filling.

5. Bake for 50–60 minutes or until the filling bubbles and the topping is golden brown. Cover edges if they brown too quickly.

6. Cool for at least 4 hours before slicing. Serve with caramel sauce and/or vanilla ice cream.

Use a mix of Bosc and Bartlett pears for best texture and flavor.

Pie can be made ahead and refrigerated for up to 4 days.

To freeze: Wrap baked or unbaked pie tightly in plastic and foil. Store up to 3 months.

Bake unbaked pie from frozen, adding 20–30 minutes to bake time.

Reheat baked pie in the oven for 10–15 minutes before serving.