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1
Preheat the oven to 400 degrees F.
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2
In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball.
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3
Wrap in plastic wrap and chill one hour in the refrigerator.
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4
Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
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5
In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice.
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6
When it is melted, add the pears.
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7
Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes.
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8
Let cool.
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9
On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle.
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10
Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture.
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11
Place the strudel, seam side down, onto a baking sheet.
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12
In a small bowl beat the egg with a tablespoon of water.
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13
In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar.
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14
Brush the strudel with the egg wash and sprinkle with half the spiced sugar.
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15
Make five small slits on top to let the steam escape.
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16
Bake until golden brown, about 25 to 30 minutes.
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17
Let cool for 30 minutes.
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18
When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture.
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19
Serve the strudel topped with whipped cream.
