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Food
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What's good for the apple is good for the pear

Thursday, October 12, 2000

Tested by Marlene Parrish

Streusel-topped pear crunch pie is similar to apple pie in flavor and texture and is a great way to present pears, especially Bartletts. It's full of juicy chunks of ripe pear and topped with streusel made crunchy with buttery oatmeal crumbs and chopped almonds. Make it in October when pears are at their peak of flavor.

Streusel-Top Pear Crunch Pie

5 cups cored, peeled, and sliced Bartlett pears (about 7, and very ripe)
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 9-inch pie shell, unbaked
1 tablespoon butter

Streusel Topping:
1/2 cup quick-cooking rolled oats
1/3 cup flour
1/3 cup melted butter
2 teaspoons sugar
1/4 cup chopped almonds

Preheat oven to 375 degrees.

In a medium bowl, combine pears, lemon juice, sugar, cornstarch, and cinnamon. Set aside to let juices form.

Prepare pastry for a 9-inch pie shell.

Dump filling into pie shell and dot with butter. Bake at 375 degrees for 10 minutes.

Meanwhile, prepare topping. With a fork, mix oats, flour, melted butter, sugar, and almonds until well combined.

Remove pie from oven, sprinkle topping evenly over pear filling, then return the pie to the oven and continue baking for 1 hour.

Remove to a rack to cool. Serve warm with ice cream or whipped cream.


If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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