I found this in Cooking Light and had to try it – plus, I’m in my pie phase. I will definitely make it again – it would be a great winter pie with all of the pears around – I used the Brown Sugar Pastry for the crust.
Pear Pie with Streusel Topping
1/3 c. packed brown sugar
3 T. cold butter, cut into small pieces
2/3 c. flour, divided
1/2 c. sugar
1/2 t. cinnamon AND 1/4 t. salt
3 T. lemon juice
6 medium firm pears, peeled, cored and sliced into 1/2-inch wedges (I used Anjou, but Bartlett is also supposed to be fine)
1 pie crust to fit a deep, 9-inch pie plate
In a small bowl, cut the butter into the brown sugar and 1/3 c. of flour with a pastry cutter and set in the fridge until you’re ready for it.
In a large bowl, combine the pears, the other 1/3 c. flour, sugar, cinnamon, salt and lemon juice and stir until well combined.
Roll out your pastry and lay in the pie plate, cutting away the excess and crimping the edges, then pour in the pear mixture and carefully try to evenly distribute the pears.
Sprinkle on the topping from the small bowl and bake at 425 for 15 minutes, then cover the pie with foil and bake at 350 for about 40 minutes, then remove the foil and bake for another 10 to 15 minutes. Keep an eye on the crust, I usually leave on my pie ring (crust protector).
Allow to cool for a half hour before trying to cut into it and then tuck in.
- Category: Pie, Pear