Pear Pie with Streusel Topping and Caramel Sauce

1 review, 1 star(s). 100% would make again

Ready in 2 hours

I'm going to give this try for Thanksgiving.


3 oz flour; all-purpose; divided (about 2/3 cup)
1/2 cup sugar; granulated
1/2 tsp Cinnamon; ground
1/8 tsp Salt
3 tbsp fresh lemon juice
6 medium firm pears; peeled, cored, and cut lengthwise
15 oz pie dough; package refrigerated (such as Pillsbury)
Cooking spray
1/3 cup sugar; packed brown
3 small pieces
1/3 cup sugar; packed brown
3 tbsp heavy whipping cream
2 tbsp butter; softened
2 tbsp water

Original recipe makes 12



1. Preheat oven to 375°.

2. To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust.

3. Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.

4. To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

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