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Pear Crunch Pie

 Pear Crunch Pie
This pie recipe is one of my favorites. The pecan topping gives it a nice crunch.
6-8 ServingsPrep: 20 min. Bake: 50 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg, divided
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 1 tablespoon cold butter, divided
  • 1/2 cup chopped pecans
  • 2 cans (15-1/4 ounces each) pear halves in syrup
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 unbaked pastry shell (9 inches)

Directions

  • In a large bowl, combine the flour, brown sugar, 1/4 teaspoon of the
  • nutmeg and cinnamon. Cut in 1/2 cup butter until mixture resembles
  • coarse crumbs; stir in nuts. Set aside.
  • Drain pears, reserving 1 cup juice. In a large saucepan, combine the
  • sugar, cornstarch, salt, remaining nutmeg and reserved juice until
  • smooth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in the lemon juice, peel and
  • remaining butter.
  • Cut pears in half; arrange in pastry shell. Pour sauce over pears;

2 of 2

Pear Crunch Pie (continued)

Directions (continued)

  • sprinkle with reserved nut topping. Bake at 375° for 50-55
  • minutes or until golden brown. Yield: 6-8 servings.