Pear Crumble Pie

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Pear Crumb Pie
One of the homes we own had 11 pear trees on the property. We scrambled and scoured to find recipes to use pears. There was no way that we could keep up with the crop that the trees produced every year. We were fortunate that one of our neighbors worked at a local hospital and he took bags of the pears to the hospital kitchen.

This recipe is from the Better Homes and Gardens “Pies and Cakes” cookbook. My copy was printed in 1966 and was part of a series that I owned. I still use many of the recipes from these books.

  • 6 – 8 medium Bartlett Pears, pared
  • 3 Tbsp Sugar
  • 2 Tbsp All-purpose Flour
  • 1 Tsp grated Lemon Peel
  • 1 unbaked 9 inch Pastry Shell
  • 3 slices sharp Cedar Cheese

Crumble Topping:

  • ½ cup All-purpose Flour
  • ½ cup Sugar
  • ½ Tsp Ginger
  • ½ Tsp cinnamon
  • ¼ Tsp Mace
  • 4 Tbsp Butter

For the topping cut in butter to the other topping ingredients until the mixture forms crumbs.

Slice 5 pears; cut remaining pears in sixths. Sprinkle pears with lemon juice. Mix sugar, flour, and lemon peel; stir into sliced pears. Spoon mixture into pastry shell. Arrange pear wedges atop of sliced pears. Sprinkle with Crumble topping. Bake at 400 degrees for 45 minutes. Remove from oven. At this point if you like cheese you can cut the slices in half diagonally and place on top of pie. Alternatively you can serve with ice cream or whipped cream.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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