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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
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My guests find this pear filling and crumb topping a delightful change of pace from other fruit pies, relates Cathy Cremers of Pottstown, Pennsylvania. Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
2 to 3 tablespoons cold water |
filling: |
1/2 cup packed brown sugar |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
dash ground nutmeg |
6 cups thinly sliced peeled pears |
1 tablespoon lemon juice |
topping: |
2/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1/3 cup cold butter, cubed |
Directions:
1. In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust. Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 6-8 servings.
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