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.
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yield
8 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For pear crunch pie
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1/4 csugar
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2 Tbspcornstarch
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1/8 tspsalt
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1/8 tspnutmeg
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1 can(29 oz) pear halves (or two 15-oz cans)
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1 Tbsplemon juice
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1 Tbspbutter
- TOPPING
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1 cquick cooking oats, uncooked
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1/3 cbrown sugar, firmly packed
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1/3 cbutter or margarine, melted
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1/3 cchopped pecans
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1/4 tspnutmeg
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1/4 tspcinnamon
How To Make pear crunch pie
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1Preheat oven to 425F.
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2In saucepan, combine sugar, cornstarch, salt, and nutmeg.
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3Drain pears, reserving liquid. Add water to reserved liquid to make 1-1/2 cups; stir liquid into saucepan.
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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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5Slice pears and arrange in unbaked pie shell.
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6Pour sauce over pears.
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7Combine topping ingredients and sprinkle over pie.
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8Bake 20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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