crust:

use standard pie crust

filling:

2 lbs. (900g) sliced pears
2 tbsp. lemon juice
3/4 cup (150g) sugar
1/4 cup (30g) cornstarch
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. kosher salt
2 tbsp. butter, cubed

  • slice pears thinly (peeling is optional)
  • juice lemon over pear slices and stir to prevent browning
  • mix remaining ingredients and toss with pear slices
  • pour filling into a crust-lined pie dish

topping:

1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
5/8 cup (75g) flour
1 1/2 tsp. cinnamon 1/8 tsp. salt
1/2 cup (50g) oats
1/2 stick (56g) butter

  • mix dry ingredients
  • melt butter and stir into the dry ingredients
  • spoon over filled pie
  • bake at 400°F for 35 minutes
  • reduce heat to 350°F and bake an additional 20-35 minutes, until filling is bubbling, tenting with foil to prevent overbrowning (if needed)
  • remove to a cooling rack and allow to cool completely before slicing

source: https://bakerbettie.com/dutch-pear-pie/