Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Carefully roll out the
9-inch Pie Crust (1)
on a floured surface or parchment paper. Grease the 9-inch pie pan with baking spray. Press the crust to the bottom and around the sides of the pan. Keep it in the refrigerator.
Step 3
In a mixing bowl, whisk together the
Brown Sugar (1/4 cup)
,
All-Purpose Flour (2 Tbsp)
,
Corn Starch (2 Tbsp)
,
Ground Cinnamon (1 Tbsp)
,
Ground Ginger (1/2 tsp)
,
Pomegranate Molasses (1/3 cup)
, and
Salt (1/4 tsp)
.
Step 4
Roughly cut the
D'anjou Pears (7)
into ½-inch slices or chunks. Mix with
Lemon Juice (1 Tbsp)
. Add in the sugar mixture, and toss coat. Arrange the filling into the prepared pie crust. Dot with
Butter (2 Tbsp)
on top.
Step 5
For the pecan streusel topping, mix the
All-Purpose Flour (1/2 cup)
,
Chopped Pecans (1/3 cup)
,
Brown Sugar (1/4 cup)
,
Maple Syrup (2 Tbsp)
,
Salted Butter (1/4 cup)
, and stir to combine. Sprinkle the streusel evenly over the pear filling, and go all the way to the edges.
Step 6
Bake for 50-60 minutes, or until the filling is bubbling and the crust and topping are golden brown.
Step 7
Remove from the oven, and allow to cool on the wire rack at least 2 to 3 hours before serving. Slice and serve with a scoop of vanilla ice cream or whipped cream, if desired. Top with
Pomegranate Seeds (to taste)
.
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