Friday, December 26, 2008

Pear Pie with Streusel Topping

Pear Pie with Streusel Topping

3 ounces all-purpose flour, divided (about 2/3 cup)
1/2 cup granulated sugar
1/2 tsp. ground cinnamon
1/8 tsp. salt
3 Tblsp. fresh lemon juice
6 medium firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/3 cup packed brown sugar
3 Tblsp. chilled butter, cut into small pieces

1. Preheat oven to 375 degrees F.
2. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl.  Add juice and pears to flour mixture; toss gently to coat.  Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray.  Fold edges under and flute.  Arrange pear mixture in an even layer in prepared crust.
3. Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl.  Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle butter mixture evenly over pears.  Bake at 375 degrees F for 1 hour or until lightly browned.  Let cool on a wire rack 1o minutes.


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