Pear Pie with Streusel Topping and Caramel Sauce

Bartlett or Anjou pears work best in this pie. As a substitute, try apples..granny smiths are good. The caramel sauce adds a flair of elegance (and decadence)..and its OK to use store-bought caramel sauce...simply heat it in microwave prior to using.

Dec 29, 2011

Pie:

• 3 ounces all-purpose flour, divided (about 2/3 cup)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons fresh lemon juice
• 6 medium firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/3 cup packed brown sugar
• 3 tablespoons chilled butter, cut into small pieces

Sauce:

• 1/3 cup packed brown sugar
• 3 tablespoons heavy whipping cream
• 2 tablespoons butter, softened
• 2 teaspoons water

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 about 50 minutes 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.
The pie can be serve at room temperature (or slightly warmed) with the warm caramel sauce drizzeled over the top....yum!