Pear Pie with Crumb Topping

Prepare a single pastry crust or use a purchased one. Trader Joe’s and other grocery stores carry them in the refrigerator or freezer sections. I use d’Anjou pears and ripen them for a couple of days on the counter top. Select pears that stay firm and are juicy. Other pears that work well are Bosc and Comice. If you use Barlett pears, be sure to use the pears when they are slightly firm to the touch but not soft!

I recently served this pie at a dinner party and it was a hit. I hadn’t made it for a few years and was reminded that even my husband likes pears this way. Serve with ice cream and the pie is a winner!

4 large fresh pears
3 Tablespoons thawed frozen orange juice concentrate
1 unbaked 9-inch pastry shell
½ cup sugar
pinch of salt
3/4 cup flour
1/3 cup butter or margarine
1 teaspoon cinnamon

Peel, core, and slice pears thinly. Toss pears lightly with undiluted orange juice concentrate and arrange in the pastry-lined pie plate. Mix together sugar, salt, flour, butter, and cinnamon. Mix with hands until mixture is moderately crumbly. Sprinkle over the pears. Bake in a hot oven at 400 degrees Fahrenheit for ~ 40 minutes until the fruit is tender.

Serve with vanilla ice cream if desired.

Makes 6-8 servings

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