Almond-Topped Pear Pie
Test your pie making skills with this decadent recipe that is bound to help you win some competitions!
Yield
6 servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
corn syrup, white (karo)
or dark corn syrup |
*
|
| 2 | tablespoons |
butter
or regular margarine |
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | each |
pie shell (9 inch)
unbaked 9-inch |
|
| 4 ½ | cups |
pears
pared, thinly sliced |
|
| Almond topping | |||
| 1 | cup |
unbleached all-purpose flour
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | cup |
butter
or regular margarine |
|
| ½ | cup |
almonds
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cornstarch
|
|
| 1.3 | ml |
ginger
ground |
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
corn syrup, white (karo)
or dark corn syrup |
*
|
| 3E+1 | ml |
butter
or regular margarine |
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1 | each |
pie shell (9 inch)
unbaked 9-inch |
|
| 1.1 | l |
pears
pared, thinly sliced |
|
| Almond topping | |||
| 237 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1.3 | ml |
ginger
ground |
|
| 118 | ml |
butter
or regular margarine |
|
| 118 | ml |
almonds
coarsely chopped |
*
|
Directions
Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears.
Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350℉ (180℃). and bake an additional 30 minutes or until the topping and crust are golden brown.
Cool on a wire rack.
ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.
