Pear-Walnut Streusel Pie
- Preheat oven to 375 degrees F. 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.
From the Test Kitchen
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 1/2 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.
To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice.
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.
Nutrition Facts (Pastry for a Single-Crust Pie)
- Per serving:
- 191 kcal ,
- 12 g fat
- ( 5 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 15 mg chol. ,
- 187 mg sodium ,
- 18 g carb. ,
- 1 g fiber ,
- 0 g sugar ,
- 2 g pro.
Nutrition Facts (Pear-Walnut Streusel Pie)
- Per serving:
- 456 kcal ,
- 23 g fat
- (9 g sat. fat ,
- 7 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 31 mg chol. ,
- 251 mg sodium ,
- 60 g carb. ,
- 5 g fiber ,
- 26 g sugar ,
- 5 g pro.