Saturday, December 4, 2010

Pear Pie with Streusel Topping and Caramel Sauce

This turned out to be a really yummy tasting pie. It was simple to make and since it uses refrigerator dough it easy for even those who haven't made a pie before. My streusel had a few problems relating to three little boys who were helping so trust me there is streusel on the pie you just can't see much in the picture. Also I used two eight inch frozen pie shells so my pie wasn't as thick as the recipe calls for. I used the frozen cause it was what I had on hand. Overall everyone who tasted the pie loved it. It's a nice change from the typical pumpkin or apple pie that dominates the holiday season. It's also perfect when you have oodles of pears on hand like I did when I made this pie.

Pear Pie with Streusel Topping and Caramel Sauce
Cooking Light Magazine Nov. 2008

3 ounces all purpose flour, divided (about 2/3 cup)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons 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
cooking spray
1/3 cup brown sugar
3 tablespoons chilled butter, cut into small pieces

1/3 cup packed brown sugar
3 tablespoons heavy whipping cream
2 tablespoons butter, softened
2 teaspoons water

Preheat oven to 375 degrees.
To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a larger 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.
Combine remaining 1 1/2 ounce (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 two knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375 degrees for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.
To prepare sauce, combine 1/2 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook one minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

Yield 12 servings, serving size 1 wedge pie and about 1 1/2 teaspoon sauce. 287 calories in a slice, 11 grams of fat (sat. 5.5 g, mono 1.7 g., poly 0.35 g.), carb. 47.5 g.

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