pear crunch pie

How To Make pear crunch pie

• Step 1
  TOPPING: In a small bowl combine the flour, brown sugar, cinnamon and nutmeg. Cut in the butter until mixture resembles coarse meal. Stir in the pecans. Set aside.
• Step 2
  FILLING: Drain the pear halves, but save the liquid. Dry the pears thoroughly on a paper towel.
• Step 3
  Combine the sugar, cornstarch, nutmeg and salt in a medium-size saucepan, stirring until thoroughly combined. Slowly mix in the pear liquid, stirring well.
• Step 4
  Cook on medium-high heat, stirring constantly, until the mixture turns clear. (about 5 minutes after it begins to boil.)
• Step 5
  Remove from heat. Stir in the butter and lemon juice.
• Step 6
  Arrange the pear halves, round side up, in the bottom of the pie shell.
• Step 7
  With the pie plate on a baking sheet to catch any drips, pour the warm pear pudding evenly over the top of the pear halves.
• Step 8
  Give the topping one last stir with a fork, then sprinkle it evenly over the top of the pear filling. Press lightly to form the top crust.
• Step 9
  Bake at 425* for 20-25 minutes, until the topping turns dark golden brown.
• Step 10
  NOTES: 1) Times given do not include making the crust. 2) If you use fresh nutmeg (which is best) only use 1/8 tsp. 3) If you don't have enough liquid from the pears, add enough water to make the difference.
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