Pear Pie with Streusel Topping and Caramel Sauce

Pear Pie with Streusel Topping and Caramel Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Bartlett or Anjou pears work best in this pie. Be sure to purchase firm, slightly under-ripe fruit for this pie since the pears soften and give off juice as they cook.

Yield:

12 servings (serving size: 1 wedge pie and about 1 1/2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 35 %
Fat 11 g
Satfat 5.5 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 47.5 g
Fiber 2.8 g
Cholesterol 20 mg
Iron 0.7 mg
Sodium 139 mg
Calcium 24 mg

Ingredients

Pie:
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 (such as Pillsbury)
Cooking spray
1/3 cup packed brown sugar
3 tablespoons chilled butter, cut into small pieces
Sauce:
1/3 cup packed brown sugar
3 tablespoons heavy whipping cream
2 tablespoons butter, softened
2 teaspoons water

Preparation

1. Preheat oven to 375°.

2. 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 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° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.

4. To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

November 2008
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