Friday, January 2, 2015

Pear pecan pie

One thing that I've started baking and has never failed me is an apple pecan pie. I like apple pie but it can be a little boring just eating apples in buttery crust. I like the top part of the pecan pie but don't like the usual thick layer of corn syrup filling beneath. To make a healthier, more dynamic and delicious pie, I thought about combining the two! The first time I made it, I loosely based it on this recipe and used a pre-made pie crust. It came out so well, I was surprised! Using pre-made crusts makes pie-making a breeze!

For Thanksgiving this year, I made it again, but did not have enough apples to fill my 9.5" pie pan! So I had to add this pecan oat crumble and maple whipped cream.

For Christmas, my mom bought a lot of pears so I made my signature apple pecan pie but with the pears! Used bartlett pears that are still slightly crisp, not too ripe or soft, instead of apples. For the pear pecan pie, I used a few different recipes for reference but here's the basic gist:

Pear Pecan Pie
1 refrigerated roll of pie crust for 9" pie, unbaked
3 medium/large bartlett pears, peeled and cored, then cut into thin slices
1/3 cup light brown sugar (not packed)
1/3 cup flour
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 to 1/3 extra juicy lime or lemon

Streusal Topping:
1/3 cup pecans, chopped
2-3 Tbs butter, softened
1/4 cup flour
1/3 cup light  brown sugar (not packed)
1/2 tsp cinnamon

  1. Combine pears with juice of the lime, cinnamon, cloves, nutmeg, light brown sugar, and flour.
  2. Line a 9" pie pan with the pie crust. Crimp crust. Prick crust a few times with a fork and bake in an oven at 350 deg Fahrenheit for 8 minutes.
  3. Remove from oven and let cool while you prepare the streusal topping: Combine all the ingredients for the streusal topping in a medium bowl using your hands, forks, or whatever you need to make it a uniform crumble.
  4. Fill the baked pie crust with the pear filling. You may align the pear slices in a pretty circle.
  5. Top the pie with the streusal. 
  6. Cover the crust of the pie with aluminum foil or a pie crust shield
  7. Bake about 40-45 minutes until just browned on top of the pie. 
  8. Let cool. Slice and serve with fresh whipped cream.