Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Spiced Pear Pie with Buckwheat Crumble Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 40 mins Total Time: 2 hrs 50 mins Yield: 10 to 12 Serves Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern chef Scott Peacock fits the bill. Peacock takes the humble crumble pie to the next level by folding buckwheat flour into the streusel topping, creating a nutty, more wholesome flavor for this pear-filled stunner. Ingredients Crust 1 recipe Deep-Dish Pâte Brisée Unbleached all-purpose flour, for dusting Streusel Topping ¾ cup unbleached all-purpose flour 3 tablespoons buckwheat flour ⅓ cup sugar ¼ teaspoon kosher salt ¾ teaspoon ground cinnamon, preferably Ceylon ¼ teaspoon ground cardamom 1 stick cold unsalted butter, cut into small pieces Filling 4 pounds Bartlett pears (about 8), peeled, cored, and cut into 1-inch wedges 3 tablespoons unbleached all-purpose flour ¼ teaspoon kosher salt ¼ cup sugar ¾ teaspoon ground cinnamon, preferably Ceylon 1 teaspoon finely grated Meyer-lemon zest, plus 3 tablespoons fresh juice ¼ teaspoon freshly ground pepper 3 tablespoons cane syrup, such as Steen's or Lyle's 1 teaspoon finely grated fresh ginger (from a 1-inch piece) ¼ cup golden raisins Directions Crust: Preheat oven to 375°F. Roll out dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to make a uniform edge, then crimp with fingertips. Mark indentations with the tines of a fork for a more decorative edge, if desired. Refrigerate until firm, 30 minutes. Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 25 minutes. Carefully remove beans and parchment; bake until golden on bottom, 5 to 10 minutes more. Transfer to a wire rack; let cool completely. (Cooled crust can be loosely covered with plastic wrap and stored at room temperature up to 1 day.) Streusel topping: Whisk together both flours, sugar, salt, cinnamon, and cardamom in a bowl. Add butter and massage in with your fingers until thoroughly combined. Press topping into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days. Filling: Place pears in a steamer basket set over a pot of simmering water. Cover and steam until tender but still holding their shape, 12 to 15 minutes. Transfer to a baking sheet; let cool to warm room temperature, about 15 minutes. In a large bowl, stir together flour, salt, sugar, cinnamon, lemon zest, and pepper. Stir in cane syrup, lemon juice, and ginger to form a loose paste. Add cooled pears and raisins, tossing to evenly coat. Transfer filling to crust, mounding mixture in center. Break topping into bite-size pieces and sprinkle evenly over filling. Bake until filling is bubbly, pears are tender, and topping turns golden brown, 55 to 65 minutes. Transfer to wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Rate it Print