Pie Crust

Measure flour, sugar and salt into bowl of food processor; pulse one or twice to combine. Add butter cubes, all at once, and pulse until mixture is crumbly. With processor running, add water, a little at a time, until mixture comes together and forms a ball. Remove from bowl and wrap in plastic wrap; chll for at least 4 hours or up to 2 days.

Streusel Topping

With electric mixer equipped with paddle, combine sugars, oats, cinnamon, flour and salt; mix togehter on low speed. Then, add vanilla and butter, a little at a time, and continue to mixt until crumbly; set aside.

Filling

Sift flour, cinnamon, nutmeg and salt together into a large bowl. Add brown sugar and whisk together. Stir in pears, lemon juice and vanilla until well mixed; let stand at least 15 minutes.

To Assemble

Preheat oven to 425<sup>o</sup>F. On lightly floured work surface, roll dough to a 13-inch circle. Transfer and shape to fit a 9-inch pie pan; trim and reserve excess dough. In small bowl, beat egg yolk with 1 tablespoon water, and brush lightly over entire crust.

Notes:

1. King Arthur flours, Plugra butter, and Nielsen Massey pure vanilla extract available at
Whole Foods Markets are preferred.
2. Dough may also be wrapped airtight and frozen up to 6 months. Thaw completely
before rolling.

Ingredients

Pie Crust

  • 1 Cup pastry flour*
  • 1 Teaspoon granulated sugar
  • 1 Teaspoon salt
  • 1 Cup (1 stick) cold unsalted butter*, cubed
  • 1 Cup cold water

Procedure

Egg Wash

  • 1 egg yolk
  • 1 Tablespoon water

Streusel Topping

  • 2 Tablespoons dark brown sugar
  • 1 Tablespoon granulated sugar
  • 1 Cup old-fashioned rolled oats
  • 1 Teaspoon ground cinnamon
  • 1 Cup all-purpose flour*
  • Pinch of salt
  • 1 Teaspoon vanilla extract*
  • 1 Cup unsalted butter*

Filling

  • 3 Tablespoons pastry flour*
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon salt
  • 1 Cup dark brown sugar
  • 2 Pounds (5 or 6) firm ripe Bartlett pears; peeled, cored and sliced
  • 1 Cup California raisins
  • 1 Tablespoon fresh lemon juice
  • 1 Teaspoon vanilla extract*
  • 2 Tablespoons unsalted butter*, cut in small cubes

Nutrition Facts Per Serving

Calories 540 (Calories from Fat 35%); Total Fat 22 ( Saturated Fat 13; Trans Fat 0; ); Cholesterol 80; Sodium 210; Potassium 495; Total Carbohydrate 84; Dietary Fiber 7; Sugars 52; Protein 5; Calcium 40; Iron 3;

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