STREUSEL-TOPPED PEAR GINGER PIE

STREUSEL-TOPPED PEAR GINGER PIE image

Yield 16

Number Of Ingredients 18

Pie Filling Ingredients:
1/3 cup purchased lemon curd or pear jam
2 quarts sliced fresh ripe (but not overly ripe) pears
sugar, cinnamon and nutmeg to sprinkle between layers
Sauce Ingredients:
3 Tablespoons grated fresh ginger root
½ cup sugar
juice from ½ lemon
2 Tbsp. pure vanilla extract
2 Tbsp. Minute Tapioca to thicken sauce
Streusel Topping Ingredients:
½ cup flour
1/3 cup granulated sugar
1/4 cup brown sugar
2 tsp. Cinnamon
1 Tbsp. grated fresh ginger root
7 Tbsp. butter
½ tsp. salt

Steps:

Directions: Make pie crust first, then refrigerate at least one hour. Make streusel topping: put all ingredients but butter in medium bowl and mix well. Cut butter in small pieces and cut into dry ingredients until mixture resembles coarse crumbs. Keep refrigerated until pie is half baked - see below. In the meantime, make sauce: put all ingredients but vanilla and tapioca in small saucepan and bring to a boil, while stirring occasionally. Reduce heat and simmer gently one minute more. Remove from heat, stir in vanilla and tapioca, and set aside. Preheat oven to 425. Roll out pie crust, then spread thin layer of lemon curd or pear jam all over bottom of crust. Place one layer of sliced pears over that. Sprinkle lightly with sugar, cinnamon and nutmeg. Repeat with another layer of pears, etc. until pie is full and slightly overflowing. Pour sauce evenly over pears. Bake 10 minutes at 425. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and sprinkle streusel topping evenly over entire pie. Bake an additional 20 - 25 minutes.