Pear and Hazelnut Crumb Pie | CUESA

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Pear and Hazelnut Crumb Pie


Caroline Chow, Pie Contest Winner

This pie won third prize in CUESA’s Fall Pie Contest at Jack London Square Farmers Market Harvest Festival on October 30, 2016.



1¾ cups flour
¼ cup finely ground hazelnuts
½ teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold, cubed
½ cup ice cold water


Combine the dry ingredients. Gradually cut in the butter with your fingers or a pastry cutter until pea sized or so. Add in the cold water to form a loose shaggy dough. Take small pieces of the dough and use the heel of your hand to smear the dough in pieces on a cold work surface. Use a bench scraper to accumulate the pieces and gently form a round flattish disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

When ready to bake, blind bake the rolled out crust for approx 15 minutes, or until lightly golden before filling and baking completely.

Pears & Custard

1 tablespoon flour
6 tablespoons sugar
1 large egg + 1 egg yolk, beaten
⅓ cup heavy cream
¼ cup whole milk
¼ teaspooon salt
¼ teaspoon cardamom
Pinch of nutmeg
4 to 5 medium firm(ish) pears, peeled and sliced about ¼-inch thick


Whisk together the flour and sugar. Whisk in the eggs, cream, milk, and spices. Add the pears and toss to coat.



¼ cup unsalted butter
Scant ¼ cup ground hazelnuts
½ cup flour
3 tablespoons sugar
3 tablespoons brown sugar
Hearty pinch of cinnamon
Heartier pinch of cardamom
Hearty pinch of flaky salt
Pinch of nutmeg


Preheat the oven to at 375°F.

Mix dry ingredients together until evenly distributed. Work in the butter until it reaches a crumbly consistency.

Fill the parbaked crust with the pears and custard. Top with crumble mixture. Bake at 375°F for 40 to 50 minutes, or until golden brown and delicious!

Enjoy warm, with vanilla or cardamom ice cream, or cold, or however you like. :) This pie keeps just fine at room temperature.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »