Pear Tart #2 (Pear Streusel Pie)

Simpler to make than Pear Tart #1, and so very good! Excellent plain, and heavenly served warm with a scoop of vanilla ice cream.

1 nine-inch pastry shell (unbaked)*

2 15-oz. cans pear halves (drained)

1/3 cup flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup butter or margarine

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Preheat oven to 450 degrees.

Slice pear halves into thirds and arrange in pastry shell.

Combine flour, sugar, and spices; cut in butter finely. Sprinkle over pears.

Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for an additional 20-25 minutes.


Pastry for 9" Single Crust

1 cup flour
1/4 teaspoon salt
3 tablespoons cold butter, cut into pieces
2 tablespoons cold shortening
2-3 tablespoons ice water

Sift flour and salt into bowl; add the butter and shortening and cut in with a pastry blender until the mixture resembles coarse crumbs.

Using a fork, stir in just enough water to bind the dough together. DO NOT OVERMIX OR YOUR PASTRY WILL BE TOUGH. Gather dough into a ball, wrap in wax paper or plastic wrap and refrigerate for at least 30 minutes (or overnight). Roll out dough on floured board to 1/8" thickness. Place in 9" pie pan, and trim and flute the edge. Do not prick the dough.

Pear Tart #1

Use fresh pears for best results

• 1 CUP SUGAR
• 1/4 CUP SOFT BUTTER
• 4 TBLSP FLOUR
• 2 EGGS
• 1 TSP VANILLA
• 6-7 FRESH PEARS, PEELED AND CUT INTO HALVES
  

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Beat butter, sugar, eggs, flour and vanilla together until creamy. Pour over fresh pear halves in unbaked 9” pastry shell. Bake at 325 degrees for 40 to 45 minutes.

Notes:

Well-drained canned pear halves may be used in place of fresh pears. Ginger or cinnamon may be sprinkled lightly over pears, if desired. Sometimes I like to sprinkle a tablespoon or two of finely chopped golden raisins or nuts over the bottom of the piecrust before adding pears (do not use dark raisins, as they will discolor the pears).