Pear Pie with Streusel Topping and Caramel Sauce

November 23, 2008 at 9:28 am Leave a comment


When I saw this recipe I was quite intrigued. I have never had a pear pie before, but love every fruit pie I’ve ever met. I even had a bowl full of pears sitting on the counter. The trick with this pie is to use under-ripe pears since they soften and give off their juices as they cook. This pie was absolutely delicious. The pears were slightly crisp and the streusel topping was nice and crunchy. Of course I can’t forget the wonderful caramel sauce — such a nice compliment to the already tasty pie. This would definitely make a great accompaniment to any holiday party.

Served a la mode with homemade vanilla bean ice cream.

Pear Pie with Streusel Topping and Caramel Sauce
For the Pie
2/3 Cup all-purpose flour, divided
1/2 Cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp salt
3 Tbsp fresh lemon juice
6 medium firm pears, peeled, cored, and cut lengthwise into 1/2 thick wedges
1 batch basic pie dough or 1/2 package regrigerated pie dough
Cooking spray

For the streusel Topping
1/3 Cup packed brown sugar
3 Tbsp chilled butter, cut into small pieces

Preheat the oven to 375 degrees. To prepare the pie, combine 1/3 cup of flour, sugar, cinnamon, and salt in a large bowl. Add juisce and pears to flour mixture; toss gently to coat.

Roll dough into an 11-inch circle; fit dough into a 9-inch pie dish coated with cooking spray. Fold edges under and flute. Arrange pears in an even layer in prepared crust.

Combine the remaining 1/3 cup flour and 1/3 cup brown sugar in a small bowl. Add 3 Tbsp cold butter. Cut in with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle crumb mixture evenly over the pears. Bake at 375 degrees for 1 hour or until lightly browned. Let cool for 10 minutes before serving.

caramel-sauceFor the Caramel Sauce
1/3 Cup brown sugar
3 Tbsp heavy whipping cream
2 Tbsp butter, softened
2 Tsp water

Combine 1/3 Cup brown sugar, cream and 2 Tbsp butter in a small saucepan over medium-high heat. Bring mixture to a boil, stirring constantly to melt butter. Cook 1 minute or until thickened. Remove from heat and stir in 2 tsp of water. Sauce can be served at room temperature or slightly warmed with pie.

Source: Pie from Cooking light, Pie dough from Just2Good


Entry filed under: pies/tarts.

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