Prep 10 mins
Cook 55 mins
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!
- 4 cups pears, peeled and sliced
- 1⁄4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon mace
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 unbaked pie shell
- 1⁄4 cup brown sugar
- 1⁄2 cup flour
- 2⁄3 cup coconut
- 1⁄4 cup butter, melted
- Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
- Lift pears out with a slotted spoon and place in pie shell.
- In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
- Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
- Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.
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.
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.
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.