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    You are in: Home / Recipes / Pear Streusel Pie Recipe
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    Pear Streusel Pie

    Pear Streusel Pie. Photo by Syrinx

    1/1 Photo of Pear Streusel Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Seasoned Cook's Note:

    A DELIGHT! In 1970 I found this recipe in a magazine and my family has enjoyed this amazing dessert ever since! Makes a beautiful pie...try it, you'll get compliments!

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    Units: US | Metric

    Streusel Topping


    1. 1
      Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
    2. 2
      Lift pears out with a slotted spoon and place in pie shell.
    3. 3
      In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
    4. 4
      Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
    5. 5
      Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.

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    Ratings & Reviews:

    • on January 22, 2012


      Yum! Thanks so much for sharing. It turned out great, although I thought the streusel didn't mix up well. It still tasted great. I used Splenda instead of the sugars.

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    • on September 28, 2007


      Great pie! I had to make the topping a little different because I didn't have coconut. Instead of the coconut I put about 1/3 cup of chopped up pecans, and 1/4 cup of oatmeal.

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    • on September 21, 2007


      Seasoned Cook is right when she says this recipe is "a delight". It certainly is. I used nearly-but-not-quite-ripe conference pears (4 cups worked out at seven of them - about 2 lbs or just under 1 kg unprepared weight came to 4 cups once peeled and sliced fairly thinly), and Shortcrust Pastry for the pastry shell (with a little sugar added). When I lifted the pears from the pan, I drained them in a sieve over the pan to catch all their juices before adding them to the pastry shell. I was worried that they might make the pastry soggy, but they didn't. I didn't have enough thickened juices to "pour" over the fruit, so I just spooned it as evenly as I could, and it came out beautifully. For the brown sugar, I used demerara, which had a lovely crunch. There is nothing I would change about this recipe - it was lovely just as it is, and we all liked it. Reviewed for Pick A Chef, Fall 2007.

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    Nutritional Facts for Pear Streusel Pie

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.3
    Calories from Fat 233
    Total Fat 25.9 g
    Saturated Fat 14.0 g
    Cholesterol 25.4 mg
    Sodium 344.8 mg
    Total Carbohydrate 58.7 g
    Dietary Fiber 6.2 g
    Sugars 28.5 g
    Protein 4.1 g

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