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Amazing Pear Pie Bars Recipe with Buttery Shortbread Crust

Amazing Pear Pie Bars Recipe

These pear pie bars combine a buttery shortbread crust, cinnamon-spiced pears, and a crisp crumb topping in one easy 9 x 13-inch dessert. A simple powdered-sugar glaze adds a delicate finish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 2 cups (250 g) All-purpose flour
Pear Filling
  • 4 cups, approximately 4 medium pears Firm pears, peeled, cored, and thinly sliced
  • 1 cup (200 g) Granulated sugar
  • 1/3 cup (42 g) All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
Crumb Topping
  • 1 1/2 cups (188 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (113 g) Cold unsalted butter, cubed
Optional Glaze
  • 1/2 cup Powdered sugar
  • 1-2 tablespoons Milk or cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), then grease or parchment-line a 9 x 13-inch baking pan.
  2. Beat the softened butter and granulated sugar until smooth. Mix in the flour until a soft, crumbly dough forms, then press it evenly into the prepared pan.
  3. Bake the crust for about 15 minutes, just until lightly set. It does not need to become deeply brown at this stage.
  4. Peel, core, and thinly slice the pears. Toss them with the sugar, flour, cinnamon, and salt, then spread the mixture evenly over the warm crust.
  5. Combine the topping flour and sugar in a bowl. Cut in the cold cubed butter with a pastry cutter or your fingertips until coarse crumbs form.
  6. Sprinkle the crumb mixture evenly over the pears. Bake for another 35–40 minutes, until the topping is golden and the filling bubbles around the edges.
  7. Cool the bars completely for at least 1 hour before slicing. Whisk the powdered sugar with 1–2 tablespoons milk or cream and drizzle over the cooled bars if desired.

Notes

Firm-ripe Bosc or Anjou pears work best because they release less excess moisture. For cleaner cuts, cool the bars fully and refrigerate them briefly before slicing.