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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mother, who collected many recipes over the years, made this delicious pie often. It's wonderful served warm with a scoop of ice cream on top. Ingredients:
3 tablespoons cornstarch |
1/4 teaspoon ground ginger |
1/2 cup water |
1/2 cup dark corn syrup |
1 teaspoon lemon juice |
1/8 teaspoon grated lemon peel |
4 large pears, peeled and thinly sliced |
1 tablespoon butter |
1 unbaked pastry shell (9 inches) |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/8 teaspoon ground ginger |
1/4 cup cold butter, cubed |
1/4 cup chopped pecans |
Directions:
1. In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and peel until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell.
2. For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Yield: 6 servings.
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