Recipes and Cooking Pear-Walnut Streusel Pie Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 16, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 15 mins Bake Time: 50 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Recipe Pastry for a Single-Crust Pie 6 cup thinly sliced, peeled ripe Anjou or Bosc pears (6 medium) ¾ cup all-purpose flour ¼ cup granulated sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ cup walnuts, toasted and coarsely chopped* ¼ cup packed brown sugar ½ teaspoon ground cinnamon ¼ cup butter, melted Vanilla ice cream (optional) Ground cinnamon (optional) Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Directions Preheat oven to 375ºF. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of pie plate. Crimp edge as desired. Do not prick pastry. In a large bowl combine pears, 1/4 cup of the flour, the granulated sugar, 1/4 teaspoon cinnamon, and nutmeg; toss gently to coat. For streusel, in a small bowl stir together the remaining 1/2 cup flour, walnuts, brown sugar, and 1/2 teaspoon cinnamon. Drizzle with melted butter; toss with a fork until combined and crumbly. Transfer pear mixture to pastry-lined pie plate. Sprinkle with streusel. Chill for 15 minutes before baking. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until pears are juicy and tender and streusel is golden. Cool on a wire rack about 1 hour to serve warm, or cool completely. If desired, serve with ice cream and sprinkle with additional cinnamon. Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Place pie in an airtight container; cover. Store at room temperature for up to 3 days. Craving color? Add a handful of dried cherries to the filling. Spice things up: Add ½ teaspoon ground ginger to the streusel for an extra layer of flavor. Want a hint savory flavor? Add 1 teaspoon snipped fresh rosemary or sage to the filling. *Toasted Nuts To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice. Rate it Print Nutrition Facts (per serving) 456 Calories 23g Fat 60g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 456 % Daily Value * Total Fat 23g 29% Saturated Fat 9g 45% Cholesterol 31mg 10% Sodium 251mg 11% Total Carbohydrate 60g 22% Total Sugars 26g Protein 5g Vitamin C 5.3mg 27% Calcium 40.4mg 3% Iron 2.2mg 12% Potassium 232mg 5% Folate, total 80.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.