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Two layers of pie, bursting with bubbling cinnamon-spiced pears, plump juicy blueberries, a thick crumble topping, and baked until golden brown.

Best Double-Decker Fruit Pie Recipe

Two layers of pie bursting with bubbling cinnamon-spiced pears, plump juicy blueberries, a thick crumble topping.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 2 Pre-made pie crusts thawed - these usually come in a two-pack in the freezer aisle
  • 2 medium pears sliced
  • 2 cups blueberries
  • 2 tbsp Granulated Sugar
  • 2 tbsp Honey
  • 2 tbsp Lemon Juice
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 2 tbsp Brown sugar
  • ½ tbsp cornstarch
  • CRUMBLE
  • 1 - ½ cups All Purpose flour
  • ⅓ cup Granulated Sugar
  • ¾ cup Brown Sugar
  • ½ tsp Salt
  • ¾ cup Unsalted butter

Instructions
 

  • CRUMBLE
  • In a small bowl, melt butter then add flour, sugar, brown sugar, and salt, mixing with a fork until it turns into large crumbs. You may want to use your hands.
  • Place in the refrigerator while you make the pie. This step is really important to make sure the butter is cool enough that the crumble won't melt and bake into the pie.
  • Thaw the frozen blueberries and then rinse, strain, and blot with a towel to get off excess water
  • Toss blueberries in lemon and sugar and set aside
  • Strain the pears and blot with a towel
  • Remove one of the crusts from its pie pan and on a lightly floured surface, roll out into a circle large enough to cover the first layer of pie with enough crust to hang over the edges of the pie pan by about an inch.
  • Add blueberries to the first crust and spread across bottom of the crust in the pie pan
  • Lay the rolled-out crust over the top of the blueberries and pinch the hanging edges of the pie dough together with the crust from the first layer - you should now have one thick crust.
  • Add pears on top of the second crust and sprinkle with nutmeg, and cinnamon, drizzle honey, and then squeeze lemon juice on top
  • Add half of the crumble on top of the pears, and bake at 400 degrees for 25 minutes. Put the rest of the crumble back into the refrigerator.
  • Lower the temperature to 375, sprinkle the remaining crumble on top, then cover the edges of the crust with tin foil (leaving the middle of the pie exposed) to make sure they don't burn, then bake another 45-50 mins.
  • If the crumble starts to get too brown loosely cover the entire pie with a large piece of tin foil. Depending on your oven, you may need to bake it longer until the middle layer of dough is fully cooked. Remove from oven and place on a wire rack to cool
  • Cut into slices using a sharp knife and a spatula to remove each piece from the pan
Keyword bluberry pie, blueberry crumb pie, blueberry crumble pie, cherry pie with crumble topping, pear pie, spiced pears, thanksgiving dessert
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