Pear Pandowdy Pie
Have you ever heard of Pear Pandowdy? Well, here it is in a Beautiful Fall Pie ready to make these cool nights unforgettable. This Pie has a few Simple Steps but easy enough for all Novice Bakers Everywhere.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
10/9/2026
Pear Pandowdy Pie
This Pear Pandowdy Pie is everything I love about a cozy fall dessert. Sweet, tender pears, warm cinnamon, a buttery gluten-free crust, and a thick, golden crumble topping that makes every bite a little bit crunchy and a little bit gooey.
I make mine completely gluten-free and dairy-free, but you’d never know it. The crust is incredibly simple, the pears are lightly sautéed before baking, and the crumble topping gives this pie that homemade, rustic finish that I love.
One thing I do a little differently is slice my pears thicker than you might expect. Trust me on this one. Pears are naturally softer than apples, and keeping those slices a little larger helps the finished pie hold together instead of turning into a big pile of delicious mush.
I love serving this pie with a scoop of my favorite Breyers dairy-free oat milk ice cream. The creamy vanilla flavor pairs perfectly with the cinnamon-spiced pears and buttery crumble topping.
It’s sweet, cozy, a little messy in the best way, and perfect for fall gatherings, Thanksgiving, or just because you have a bunch of pears sitting around.
Servings
8
Prep Time
30 minutes
Bake Time
42–50 minutes total
Cooling Time
2 hours, then refrigerate
Equipment
8-inch pie dish
Large saucepan
Mixing bowl
Ingredient Breakdown
Pears
Pears are the star of this recipe, and they’re a wonderful alternative to apples for fall baking. They’re naturally sweet, juicy, and become beautifully tender when cooked.
Unlike apples, pears can soften pretty quickly, so choosing pears that are ripe but still firm is important. Bosc or Anjou pears are both great choices for baking because they tend to hold their shape better than very soft varieties.
I love the natural sweetness of pears because you don’t need to add a tremendous amount of sugar to make them taste like dessert.
Gluten-Free Flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is my go-to for most of my gluten-free baking.
It works well for both the crust and the crumble topping, giving the pie structure without needing traditional wheat flour.
If gluten isn’t an issue for you, regular all-purpose flour is an option, although the texture may be slightly different.
Dairy-Free Butter
I use Country Crock dairy-free butter for this recipe. It adds richness and that classic buttery flavor while keeping the pie dairy-free.
Butter serves two different purposes here. It helps create the sturdy, tender crust, while in the crumble topping it contributes to that crumbly, slightly crisp texture.
Regular butter can be substituted if dairy isn’t an issue for you.
Brown Sugar
Brown sugar adds sweetness along with a deeper, slightly caramel-like flavor that works beautifully with pears and cinnamon.
I prefer it to white sugar in this recipe because it gives the entire pie a warmer, richer flavor.
Cinnamon
Cinnamon is one of my favorite spices to pair with pears. It adds warmth without overpowering their natural flavor.
If you want to experiment, apple pie spice would also work beautifully here. You could substitute some of the cinnamon or add a little extra spice for a stronger fall flavor.
Lemon Juice
Lemon juice helps balance the sweetness of the pears and brown sugar with a little acidity.
It also helps slow browning while you’re preparing the fruit. You won’t really taste lemon in the finished pie, but it helps keep the filling from tasting overly sweet.
Baking Powder
Baking powder gives the crumble topping a little lift and helps keep it from becoming overly dense.
The goal is a rustic, tender crumble with some texture rather than a hard, compact layer.
Cold Water
Cold water helps bring the crumble mixture together without making it overly wet.
It allows the topping to form little clumps that can be scattered over the pears, creating that uneven, homemade crumble finish.
Ingredients
Crust
1½ cups gluten-free flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
¼ cup brown sugar
½ cup dairy-free butter, melted
I use Country Crock
Pear Filling
6 pears, sliced approximately ½ inch thick
¼ cup brown sugar
2 tablespoons dairy-free butter
1 tablespoon lemon juice
1 tablespoon cinnamon
Crumble Topping
¾ cup gluten-free flour
2 tablespoons brown sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons cold dairy-free butter
2–3 tablespoons cold water
Instructions
Prepare the Crust
Preheat your oven to 350°F.
In a large mixing bowl, combine the gluten-free flour, brown sugar, and melted dairy-free butter.
I find it easiest to mix this by hand. It doesn’t take long before everything starts coming together and forming little clumps.
Press the mixture evenly into an 8-inch pie dish, making sure to press it firmly across the bottom and up the sides. I make my crust a little thicker because it needs to support quite a bit of pear filling.
Even out the edges and use a fork to poke approximately a dozen holes across the bottom of the crust.
Bake at 350°F for 12–15 minutes.
While the crust bakes, prepare your pear filling.
Prepare the Pear Filling
Slice your six pears approximately ½ inch thick.
I know that sounds a little thick, but trust me on this one. Thicker slices help the finished pie hold together when you’re cutting and serving it.
In a large saucepan over medium heat, combine the sliced pears, brown sugar, dairy-free butter, lemon juice, and cinnamon.
Sauté for approximately 4–5 minutes, just until the pears begin to soften.
Be careful not to overcook the pears! Pears are softer than apples, and you don’t want them falling apart before they even make it into the oven. If they’re starting to become too soft, stop cooking.
Remove the pears from the heat and set aside to cool.
Assemble the Pie
Once your crust has finished baking and your pear filling has cooled, begin layering the pears into the prepared crust.
I like to put the largest pear slices on the bottom, followed by the smaller pieces toward the top.
This helps create a more stable filling so the finished pie is easier to slice without everything falling apart.
Don’t overthink this step. I probably spend about 30 seconds arranging the pears. Just layer them in and move on.
Set the assembled pie aside while you prepare the crumble topping.
Prepare the Crumble Topping
In a large mixing bowl, combine the gluten-free flour, brown sugar, baking powder, salt, and cold dairy-free butter.
I recommend cutting the cold butter into small cubes first, although I’ll admit I don’t always bother.
Using your hands, work the butter into the dry ingredients until the mixture begins forming coarse crumbs.
Slowly add 2–3 tablespoons of cold water, approximately one tablespoon at a time, continuing to work the mixture together.
You want a crumbly mixture that holds together in little pieces, not a smooth dough. You may not need all the water, and I wouldn’t recommend using more than three tablespoons.
Top the Pie
Preheat or adjust your oven to 375°F.
Spread the crumble topping evenly over the pear filling.
I cover the entire pie. I want that crumbly goodness everywhere, so don’t be shy about getting the topping all the way to the edges.
Bake
Bake at 375°F for 30–35 minutes, or until the crumble topping begins to turn golden brown.
Remove the pie from the oven and allow it to cool at room temperature for approximately 2 hours.
Once cooled, transfer it to the refrigerator until you’re ready to serve.
Serve and Enjoy
I actually prefer this pie cold, especially with a scoop of dairy-free vanilla ice cream.
My favorite is Breyers dairy-free oat milk ice cream, but you can use whatever ice cream you enjoy.
Slice, serve, and enjoy!
Lauren’s Tips 💛
Don’t Slice the Pears Too Thin
I slice my pears approximately ½ inch thick, and there’s a reason for that.
Pears soften much more quickly than apples, and thinner slices can start to fall apart during cooking. Keeping them a little thicker helps the finished pie maintain its structure and makes it easier to slice.
Don’t Overcook the Pears
Four to five minutes in the saucepan is plenty.
You’re not trying to cook the pears completely before baking. You just want them slightly softened. If they’re starting to get limp or fall apart, stop cooking.
Remember, they’re going back into the oven.
Make the Crust a Little Thicker
This pie has a generous amount of filling, so I like making the crust a little thicker than a traditional pie crust.
Press it firmly into the bottom and up the sides of the pie dish so it can support all those pears.
Layer the Pears by Size
I like putting the larger pear slices on the bottom and the smaller pieces toward the top.
It takes almost no extra time, but I find that it helps the pie hold together when it’s time to cut it.
Keep Your Butter Cold for the Crumble
The crust uses melted butter, but the crumble topping is different.
You want cold butter for the topping because it helps create those little crumbly pieces rather than a smooth dough.
Don’t Overwork the Crumble
I find it easiest to use my hands to make the crumble topping.
Add your cold water slowly, a little at a time, and stop when the mixture forms small clumps. You don’t want to turn this into a smooth pastry dough.
Try It Cold!
I know warm pie and vanilla ice cream is the classic combination, but I genuinely prefer this pie chilled.
Letting it cool and refrigerating it gives the filling more time to set, and I love the contrast between the cold pear pie and a scoop of dairy-free vanilla ice cream.
Notes
Use pears that are ripe but still firm. Very soft or overripe pears may break down too much during cooking.
This recipe uses an 8-inch pie dish with a slightly thicker crust.
Two Baking Temperatures: This recipe uses two different oven temperatures. The crust is baked at 350°F, while the fully assembled pie is baked at 375°F.
The pear filling should be lightly softened before baking, not fully cooked.
Keep the butter cold when preparing the crumble topping.
Add cold water to the crumble gradually. You may not need the full three tablespoons.
Allow the pie to cool at room temperature for approximately two hours, then refrigerate until ready to serve.
Refrigerate leftovers in a covered container or covered pie dish, preferably within two hours after baking.
If you’re strictly gluten-free or dairy-free, always check the labels on your flour, butter, ice cream, and other packaged ingredients to make sure they meet your dietary needs.
Frequently Asked Questions
What exactly is a pandowdy?
A pandowdy is an old-fashioned baked fruit dessert, traditionally made with a pastry topping that’s broken or pressed down into the fruit as it bakes.
My Pear Pandowdy Pie is a little different. It has a pressed gluten-free crust on the bottom, a generous layer of cinnamon pears, and a buttery crumble topping.
It’s essentially my own pie-style take on a traditional pandowdy.
What are the best pears for baking?
I recommend pears that are ripe but still firm.
Bosc and Anjou pears are particularly good options because they generally hold their shape well during baking.
You want pears that will soften nicely without turning into applesauce, or in this case, pear sauce!
Do I need to peel the pears?
That’s up to you. Peeling will give the filling a smoother texture, while leaving the skins on adds a little more texture.
Either approach can work, depending on your preference.
Why do you slice the pears so thick?
Because pears soften quickly, and this pie needs to hold together when you slice it.
The thicker slices help preserve some structure through both the stovetop cooking and the oven baking.
Can I use apples instead of pears?
You could make an apple variation, but apples are generally firmer and may require a longer cooking time to soften properly.
I wouldn’t automatically use the same four-to-five-minute sauté time without checking their tenderness.
Can I use regular flour?
Yes. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but if gluten isn’t an issue for you, regular all-purpose flour is an option.
The crust and crumble texture may vary slightly.
Can I use regular butter?
Absolutely. I use Country Crock dairy-free butter, but regular butter can be substituted if dairy isn’t an issue.
Why do you bake the crust before adding the filling?
Prebaking helps the crust set before the moist pear filling is added.
Since pears release quite a bit of moisture, this helps give the crust a better chance of holding together.
Why is my crumble topping too dry?
You may need a little more cold water.
Add it slowly, about a tablespoon at a time, and work the mixture together until it forms small clumps.
Don’t add too much water, though. You’re looking for a crumble, not a smooth dough.
Can I make this pie ahead of time?
Yes, and I actually recommend it.
Because I prefer serving this pie chilled, it’s a great dessert to make earlier in the day or even the day before a gathering.
Let it cool, refrigerate it, and serve when you’re ready.
Do I have to refrigerate the pie?
Yes, I recommend refrigerating it after cooling.
The cooked fruit filling contains moisture, and refrigeration also helps the pie maintain its structure for slicing.
Can I serve it warm instead?
Of course!
I personally prefer it cold, but there’s nothing wrong with serving a warm slice with vanilla ice cream.
Just keep in mind that the filling may be softer and the slices may not hold together quite as neatly when warm.
What should I serve with Pear Pandowdy Pie?
My favorite is a scoop of Breyers dairy-free oat milk vanilla ice cream.
You could also serve it with dairy-free whipped cream, a drizzle of caramel sauce, or simply enjoy it on its own.