Pear Streusel Food

PEAR STREUSEL

Steps:

• Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
• Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
• Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
• Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
• Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

QUICK PEAR STREUSEL COFFEE CAKE

Steps:

• Heat oven to 400 F. Butter an 8-inch-square baking pan. In a medium bowl, combine flour, baking powder, sugar, salt, and 1/2 teaspoon cinnamon.
• In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients and mix well. Add the pears and gently fold them in without overmixing. Pour into prepared pan. Reserve.
• In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
• Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to four days, covered at room temperature.
• Enjoy!

APPLE AND PEAR STREUSEL PIE

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

PEAR STREUSEL BREAKFAST BUNS

Steps:

• Grease and lightly flour 12 large muffin cups.
• To make the topping: in a mixing bowl, combine the brown sugar and cinnamon.
• Using a pastry blender, cut the butter into the brown sugar mixture until mixture resembles coarse crumbs.
• Add in the walnuts; using your hands, toss until the ingredients are well combined; set aside.
• To make the buns: in a small mixing bowl, combine the flour, baking soda, and salt; set aside.
• In a larger mixing bowl, cream the butter, using an electric mixer, until smooth.
• Add in the sugar gradually and beat about 3 minutes or until fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Add in the dry ingredients in two parts, alternating with the milk and vanilla, beating after each addition until well incorporated.
• Stir in the pears.
• Spoon batter into the muffin cups.
• Sprinkle the streusel topping over the top of the buns, being sure to keep the crumbs within the muffin cups (or the buns will be difficult to remove from the pan).
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.

STREUSEL

Steps:

• To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

STREUSEL TOPPED PEAR AND BLUEBERRY PIE

Steps:

• For crust:
• Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
• Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
• Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.

PEAR-APPLE PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400°F. Toss apples and pears with 1/2 cup of the brown sugar, tapioca and cinnamon in large bowl. Let stand 15 minutes. Mix flour and remaining 1/4 cup brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; set aside.
• Prepare pie crust in 9-inch pie plate as directed on package. Fill with fruit mixture; top with crumb mixture.
• Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.