- 1/2 cup (packed) golden brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 pounds ripe Anjou pears, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
- 3/4 cup hazelnuts, toasted, husked, coarsely chopped
- Easy Pie Crust
- Stir first 6 ingredients in large bowl. Add pears and toss to coat.
- Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
- Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.