COCONUT-STREUSEL PEAR PIE RECIPE
I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it "the best pear pie I have ever eaten." -Paula Hoffman, Plainview, Nebraska
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
- For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
- Yield: 8 servings.
- Originally published as Coconut-Streusel Pear Pie in Healthy Cooking
- October/November 2011, p23
- Nutritional Facts
- piece equals 306 calories, 11 g fat (6 g saturated fat), 11 mg cholesterol, 200 mg sodium, 52 g carbohydrate, 4 g fiber, 2 g protein.
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