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MAPLE PEAR PIE WITH STREUSEL TOPPING


PREP TIME 20 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 15 MIN. + COOLING TIME SERVINGS 10


1 unbaked rolled pie crust ½ cup flour ½ cup packed light brown sugar, divided 1½ tsp ground cinnamon, divided ¹⁄8 tsp salt 6 tbsp softened butter, divided


3 lbs firm Bartlett or Anjou pears, peeled, cored, and chopped ½ tsp ground ginger 1 lemon ¼ cup granulated sugar 2 tsp maple extract 2 tbsp cornstarch


STEP 1 Line a rimmed baking sheet with foil and place in oven. Preheat oven to 375°F. Arrange pie crust in a 9-inch pie plate. Crimp edges of dough and refrigerate. STEP 2 To a medium bowl, add the flour, ¼ cup brown sugar, ½ tsp cinnamon, and salt. With hands, massage 3 tbsp butter into dry ingredients until well combined and pea-size crumbs form. Place bowl in freezer. STEP 3 In a 12-inch skillet, melt remaining 3 tbsp butter on medium. Add the pears, remaining 1 tsp cinnamon, and ginger. Cook 3–5 min., until pears just begin to soften, stirring occasionally. Remove from heat and let cool slightly. STEP 4 Meanwhile, from lemon, grate 1 tsp zest and squeeze 2 tbsp juice. Add zest and juice to pears, along with remaining ¼ cup brown sugar, granulated sugar, maple extract, and cornstarch. Stir until well combined. Transfer pear mixture to pie crust, spreading in even layer. Place pie on baking sheet in oven and bake 15 min. STEP 5 Crumble streusel on top of pie and continue baking another 30–35 min., until topping and edges of crust are golden. Cool completely on wire rack.


TIP You can also use a refrigerated pie crust or frozen pie shell.


PER SERVING: 350 CALORIES, 13G FAT, 7G SATURATED FAT, 18MG CHOLESTEROL, 130MG SODIUM, 58G CARBOHYDRATE, 5G FIBER, 28G SUGAR, 3G PROTEIN


18 NOVEMBER 2020 SAVORYONLINE.COM


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