 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
|
I wanted to make a pear pie with a pecan crumb topping, but sometimes the sweetness of such a topping can make a plain fruit filling seem tart. Inspiration came from a jar of pear cinnamon caramel dessert sauce I had in my fridge. The flavors blend perfectly, and the pecans give a nice crunch to the topping. We also have heart-health issues in my family, so unlike most crumb recipes, this one doesn't use butter. Ingredients:
1 pastry for single-crust pie |
1 tablespoon white sugar |
6 large pears |
1 teaspoon lemon juice |
1/4-1/3 cup caramel sauce (like ice cream topping or apple dip) |
1/2 cup pecans, finely chopped |
1/3 cup brown sugar |
1/4 cup plus 1 tablespoon flour |
1/4 teaspoon salt |
1 teaspoon cinnamon, divided |
Directions:
1. Preheat oven to 375 F for 9-inch or 10-inch pie (350 F if using smaller or dark metal pan).
2. Prepare pie crust, crimping edges. Sprinkle with sugar, gently shaking pan if necessary to get sugar up sides of crust. Sprinkle lightly with 1/4 teaspoon cinnamon. Set aside.
3. Peel, core and chop pears. Sprinkle with lemon juice and 1 tablespoon flour and toss to distribute. Dump into crust and smooth with spatula.
4. Mix pecans, brown sugar, remaining flour, salt and remaining cinnamon. Set aside.
5. Warm caramel sauce in microwave, in 15-second increments, until thin and pourable. Drizzle over top of pears so surface is covered.
6. Spread pecan mixture evenly over caramel sauce. Decorate with cutouts from leftover pie dough, if desired.
7. Bake 1 hour, or until filling bubbles and crust is browned.
8. Let cool completely before slicing as filling will be very juicy.
|
|