Caramelized Pear Pie With Streusel Topping By Ntr

1. 1

   Roll out thawed pastry while still cold and fit it into a buttered pie pan. Trim edges, prick with fork throughout. Return to fridge while working with the pears. Make streusel topping by putting all ingredients into a food processor and pulsing until mixture resembles very coarse meal and most of the pecan pieces are unrecognizable.

2. 2

   Slice three to four ripe but not overripe Bosc or Anjou pears -- Bosc are usually slightly drier, and hold up a little better in cooking -- about 1/4 inch thick. In skillet or heavy pan -melt 3 tablespoons unsalted butter and 1/3 cup brown sugar until sugar is dissolved. Add 2 tablespoons whipping cream, nutmeg, and a dash of kosher salt. Lay pear slices in the caramel sauce to just heat, turned each carefully to keep from breaking apart. They will begin to exude their juices. You can do the pear cooking in batches to keep slices pristine, or you can fling them in willy nilly and stir to coat and heat. Don't cook too long or they will be mushy.

3. 3

   Put pears into pastry pie shell, trying to get the depth even throughout. Drizzle remaining caramel from pan over the top. You can brush the exposed pastry edges with egg wash (a yolk mixed with water) if you want a shiny edge. Sprinkle streusel topping overtop and bake at 375u00b0F for 35-45 minutes or until the pastry is puffed and browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.