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Pear Pie with Streusel Topping and Caramel Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 12 servings (serving size: 1 wedge pie and about 1 1/2 teaspoons sauce)
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.

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

Nutrition 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

How to Make It

  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.