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 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
How to Make It
Preheat oven to 375°.
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.
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.
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.
This is a delicious pie that I have made several times. I was reading how a reviewer stated that cutting the pears was slippery. I use a segmented apple slicer and then cut the slices in half. I also added an extra pear or two because the pears will settle to the bottom of plate by the end of baking. I will definitely make this pie again.
I once made the mistake of make this pie as a trial for a party, the same week that I was working from home. It was so delicious that I ate 1/2 the pie all by myself. The pie is so good, that the caramel sauce can be excluded if you like. Please note, if you make this pie in advance, refrigerate it and bring to room temperature when you are ready to serve, otherwise it'll get really soggy.
AMAZINGLY delicious pie! I made it with the store bought pie dough exactly as instructed - I couldn't really taste the caramel sauce unless it was sorta separated from the pie - I am going to make it again tomorrow and put the caramel on some dulce de leche ice cream that I will serve with it instead. So excited!!
I made this today with some not-so-great D'Anjou pears (mealy) and wonderful Fuji apples, Cooking Light's lightened pie crust recipe (All-Purpose Light Piecrust, from December 2009). I followed the advice of previous commenters (thanks!) and added more cinnamon to the filling and some to the streusel. I also doubled the streusel. My husband gave it five stars (he's eaten 1/4 of the pie already). I will make this again.
I gave this 4 stars b/c of a slight alteration; added a little extra cinnamon to the pears also added cinnamon to streusel topping and I wish that the streusel topping stayed cripy the next day. I didn't make the caramel sauce; didn't feel it was needed.