Pear Pie with Streusel Topping
from Cooking Light
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.