pear crunch pie
This is from a cookbook put out by Stokely-Van Camp in the early 80's. My husband thought it was an apple pie the first time I made it, since the pears are canned you don't have to worry about them being soft when the pie comes out of the oven. Several years ago I made it for a fundraiser/dessert auction at church, and someone bought it for $12.00.
prep time
20 Min
cook time
20 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 can (29 oz) pear halves (or two 15-oz cans)
- 1 tablespoon lemon juice
- 1 tablespoon butter
- TOPPING
- 1 cup quick cooking oats, uncooked
- 1/3 cup brown sugar, firmly packed
- 1/3 cup butter or margarine, melted
- 1/3 cup chopped pecans
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
How To Make pear crunch pie
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Step 1Preheat oven to 425F.
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Step 2In saucepan, combine sugar, cornstarch, salt, and nutmeg.
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Step 3Drain pears, reserving liquid. Add water to reserved liquid to make 1-1/2 cups; stir liquid into saucepan.
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Step 4Cook over medium heat, stirring constantly until mixture is thick and clear. Remove from heat and stir in lemon juice and butter.
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Step 5Slice pears and arrange in unbaked pie shell.
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Step 6Pour sauce over pears.
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Step 7Combine topping ingredients and sprinkle over pie.
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Step 8Bake 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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