Pear Pie with Streusel Topping
From “Just Desserts – A Treasure Trove of Delights,” a cookbook Presented by Friends of the Walnut Grove Library. Recipe submitted by Joanne Wiseman.
“I started collecting pear recipes when we moved to the Delta in 1959. This became my family’s favorite pie. The original recipe called for ground almonds in the crust which is very good (add ¾ cup finely chopped almonds to crust).” -Joanne Wiseman
2/3 cups sifted flour
1/3 cup light brown sugar
1/3 cup butter
¼ cup granulated sugar
½ teaspoon ginger
2 Tablespoons flour
5-6 ripe Bartlett pears (2 pounds), sliced
4 teaspoons lemon juice
¼ cup light corn syrup
Blend sugar, ginger, and flour; put 1/3 mixture in bottom of crust. Add half the pears; sprinkle with more sugar, ginger, flour mixture. Add rest of pears; sprinkle with rest of mixture.
Drizzle with lemon juice and corn syrup.
Place in unbaked 9-inch pie crust.
Mix together streusel topping and sprinkle on top.
Bake 15 minutes at 450 degrees; reduce temperature.
Bake another 30 minutes at 350 degrees.
Serve warm with whipped cream.
Note: Filling can be frozen. Add one teaspoon ascorbic acid powder to prevent discoloration. Line pie pan with long pieces of aluminum foil; add filling; wrap with foil and freeze. To bake, place frozen filling in crust, add 10 to 15 minutes to time.