Pear Pie

Instead of making your basic apple pie, why not try something new like this pear pie?

In this pie, the delicate flavor of Bosc pears is enhanced with vanilla and covered with a crisp cinnamon streusel topping. 

Ingredients:

• ¾ cup sugar
• ¼ cup flour
• 2 eggs
• 5-6 pears (I prefer Bosc pears since they hold their shape when baked)
• 1 tablespoon vanilla
• 1 – 9-inch pie shell
• 2 tablespoons butter, softened

Streusel Topping:

• ½ cup flour
• ½ cube butter
• ¼ cup brown sugar
• 1 teaspoon cinnamon

Wash and peel pears.  Cut into wedges removing the core. To get smooth, even results, I like to use a melon baller to scoop out the seeds in the middle. 
 

Arrange the wedges in the pie shell to form a circle, overlapping the edges.  Continue overlapping the pears until all wedges are used. 

Beat eggs, sugar, vanilla, and softened butter in a medium bowl until creamy.  Add flour and beat 1 minute more.  Pour over pears.  

In small bowl, combine flour, brown sugar, and cinnamon.  Cut in butter until mixture is crumbly.  Sprinkle over pie.  Wrap the edges of the pie with foil to avoid burning the crust and bake at 350 for 50 minutes.  Remove the foil, and bake another 10 minutes until the crust is evenly browned.  Let the pie cool and serve with whipped cream or vanilla ice cream.