This year for Thanksgiving I decided to make my pear pie again. I absolutely love this pie, probably even more than apple pie. And since fall is such a good time for pears, it works out well. I choose green Anjou pears for the pie, and I think they worked really well this time around, staying slightly firm even after cooking.
Pear Pie with Crumb Topping
Adapted from allrecipes.com
½ cup packed light brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon sea salt
1 dash ground nutmeg
6 cups thinly sliced peeled pears (about 8 pears)
1 tablespoon fresh lemon juice
1 unbaked 9-inch pastry shell
Topping:
⅔ cup all-purpose flour
⅓ cup packed light brown sugar
⅓ cup cold unsalted butter
Combine filling ingredients; spoon into pastry shell. The pie will appear very full. Bake at 400°F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake 40 minutes longer. Cover edges with foil if necessary.
½ cup packed light brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon sea salt
1 dash ground nutmeg
6 cups thinly sliced peeled pears (about 8 pears)
1 tablespoon fresh lemon juice
1 unbaked 9-inch pastry shell
Topping:
⅔ cup all-purpose flour
⅓ cup packed light brown sugar
⅓ cup cold unsalted butter
Combine filling ingredients; spoon into pastry shell. The pie will appear very full. Bake at 400°F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake 40 minutes longer. Cover edges with foil if necessary.
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