Pear Streusel Pie

Submitted by Seasoned Cook

"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!"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 6

ingredients

• 946.36 ml pears, peeled and sliced
• 59.14 ml sugar
• 14.79 ml lemon juice
• 14.79 ml butter
• 1.23 ml salt
• 0.61 ml mace
• 9.85 ml cornstarch
• 14.79 ml water
• 1 unbaked pie shell

• Streusel Topping

• 59.14 ml brown sugar
• 118.29 ml flour
• 157.80 ml coconut
• 59.14 ml butter, melted

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

[Joellen1972]

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.

 

[Aunt Mo]

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.

 

[Syrinx]

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.