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500 Pies & Tarts by Rebecca Baugniet
In this recipe, pecans add crunch to the sweet streusel topping.
• 1/2 recipe basic crust
• 3 tbsp. granulated sugar
• 2 tbsp. orange juice
• pinch of salt
• 7-8 medium firm ripe pears, peeled, cored, and cut into small cubes
• 6 tbsp. all-purpose flour
• 6 tbsp. light brown sugar
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 cup pecans, toasted and finely chopped
• 1/2 cup unsalted butter, cut into small chunks
Preheat the oven to 425°F (220°C).
Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Crimp the edge decoratively. Prick the surface with a fork and prebake for 15 minutes. Transfer to a wire rack to cool.
Lower the temperature to 350°F (175°C).
To make the filling, combine the granulated sugar, orange juice, and pinch of salt in a medium saucepan. Add the pear chunks and toss to coat evenly. Cook over medium heat for 5 minutes, until the pears are beginning to soften but are keeping their shape. Remove from the heat.
In a large bowl, combine the 6 tablespoons flour and brown sugar. Add the cooled pears and toss to combine.
To prepare the crumble, combine the flour, light brown sugar, cinnamon, salt, and pecans in a medium bowl. Using your fingers, cut the butter into the flour mixture, until large clumps form.
To assemble the pie, spoon the pear mixture into the cooled piecrust. Sprinkle with the pecan streusel and bake for 1 hour, or until the filling is bubbling and the streusel is golden brown. Transfer to a wire rack to cool.
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