Coconut-Streusel Pear Pie |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it âthe best pear pie I have ever eaten.â âPaula Hoffman, Plainview, Nebraska Ingredients:
pastry for single-crust pie (9 inches) |
1/3 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
6 cups sliced peeled fresh pears |
1 tablespoon lemon juice |
topping: |
3 tablespoons sugar |
3 tablespoons king arthur unbleached all-purpose flour |
4-1/2 teaspoons cold butter |
1/3 cup flaked coconut |
Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
2. For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack. Yield: 8 servings.
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