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1 9-inch unbaked pie crust
Cornmeal Crumble:
1/2 cup all-purpose flour
3 tablespoons cornmeal
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsalted butter, cut into small pieces
Pear Filling:
2 pounds firm pears, peeled, cored and thinly sliced (about 7 cups)
2/3 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 1/2 teaspoons grated fresh ginger
Instructions
Cornmeal Crumble:
1/2 cup all-purpose flour
3 tablespoons cornmeal
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup unsalted butter, cut into small pieces
Pear Filling:
2 pounds firm pears, peeled, cored and thinly sliced (about 7 cups)
2/3 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 1/2 teaspoons grated fresh ginger
1. Preheat oven the 425F.
2. Bake pie crust 10 minutes. Remove and cool.
3. To prepare the cornmeal crumble, combine flour, cornmeal, granulated sugar and brown sugar in a large bowl. Cut in butter with pastry blender or your fingers until large crumbs form.
4. To prepare the filling, combine pears, granulated sugar, cornstarch, lemon juice and ginger. Spoon into pie crust; top with crumble. Bake 15 minutes. Reduce oven temperature to 350F and bake 35 minutes or until crumbs are golden brown. Cool on wire rack. Serves 8.
Recipe by Jean Kressy.
2. Bake pie crust 10 minutes. Remove and cool.
3. To prepare the cornmeal crumble, combine flour, cornmeal, granulated sugar and brown sugar in a large bowl. Cut in butter with pastry blender or your fingers until large crumbs form.
4. To prepare the filling, combine pears, granulated sugar, cornstarch, lemon juice and ginger. Spoon into pie crust; top with crumble. Bake 15 minutes. Reduce oven temperature to 350F and bake 35 minutes or until crumbs are golden brown. Cool on wire rack. Serves 8.
Recipe by Jean Kressy.
