Pear Pie
 
 
Heirloom recipe for pear pie
Author:
Recipe type: Pie
Cuisine: American
Serves: 6 slices
Ingredients
  • For the crust: Rolled-out dough (http://www.artofthepie.com) for a single 9 inch crust; flute the edges
  • For the filling:
  • ¼ cu granulated sugar
  • ¼ tsp. (or ½ tsp or more) ginger to taste
  • 4 tsp flour (I used granulated tapioca)
  • 5 medium pears
  • 4 tsp fresh lemon juice
  • ¼ cup light corn syrup (taste pears before adding, I did not use)
  • For the streusel topping:
  • ⅓ cup sugar
  • ⅔ cup flour
  • ⅓ cup butter
Instructions
  1. In a small dish, mix the granulated sugar, ginger and flour. Sprinkle ⅓ of this mixture on the bottom of the crust.
  2. Slice pears into a bowl. Place ½ of pears in pie crust. Top with remaining mixture of sugar, ginger and flour. Drizzle 4 tsp. of lemon juice and then pour ¼ cup light corn syrup over the pie.
  3. To make the streusel, in small bowl combine flour and sugar and cut in the butter with a pastry blender or knives until mixture is like course corn meal. Press topping lightly into the pear mixture.
  4. Bake 15 minutes at 450 degrees (baked at 425 degrees in my oven) for 15 minutes, and then 30 minutes at 350 degrees.
  5. Notes from Cathy Hemly The taste and baking time will depend on the ripeness of the pears. Be sure to taste as you add the sugars. Cathy often uses less sugar and may omit the Karo syrup, and adds more ginger than Auntie Jo did; adjust to your taste. Watch the cooking time; the crust should be a light brown and the fruit bubbling.
Recipe by People, Places and Pies at http://peopleplacespies.com/enjoying-california-pears-sacramento-valley-cathy-hemlys-aunty-jos-pear-pie/