Total Time
1hr 5mins
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!

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

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.

Joellen1972 January 22, 2012

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.

Aunt Mo September 28, 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 Recipe #177343 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.

Syrinx September 21, 2007

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