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Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Pear Pie with Streusel Topping and Caramel 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.

Cooking Light NOVEMBER 2008

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

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.

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
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Pear Pie with Streusel Topping and Caramel Sauce recipe

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