Pear Pie with Streusel Topping and Caramel Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 35%
  • Fat: 11g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 47.5g
  • Fiber: 2.8g
  • Cholesterol: 20mg
  • Iron: 0.7mg
  • Sodium: 139mg
  • Calcium: 24mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 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.
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