Pear Streusel Pie

In just a short week it is starting to feel like fall. The mornings are a little cooler, I need a sweater in the evenings, the sky is darkening earlier. The trees are slowly starting to change color and some leaves are falling (it will be time to rake soon! Heavy sigh!) I love being able to leave the windows open during the day instead of having to rely on air conditioning. 

With the changing season comes fall food.  The foods most associated with fall are apples and pumpkins.  But there are other fruits and vegetables that shine this time of year that are often overlooked, one of which is pears. Pears can be used numerous ways; sliced up in a grilled cheese sandwich, added to a fall salad, an easy appetizer is pear slices with cheese and crackers (baked brie is really good!) Hot biscuits with this pear jam is especially nice on a cool morning.  But baking with pears is my favorite.  I love pear crisps and pies. This pie, with its streusel crust and flavorful nutmeg, is especially good. Serve it warm with a scoop of vanilla ice cream.  For an extra-decadent treat top it with some caramel sauce. This is a great autumn pie to have with or, in addition to, an apple pie after the Thanksgiving meal.

Pear Streusel Pie

1 unbaked single pie crust
5 cups peeled and sliced pears (5-6 medium), cut into 1/2-inch slices
1/2 cup granulated sugar
4 tablespoons all-purpose flour
3/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt

Streusel Topping:
1/2 cup flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
4 tablespoons butter, melted

Preheat oven to 375 degrees.  Prepare pie crust and line the bottom of a pie dish with it; flute edges.

In a small bowl, combine the ingredients for the streusel topping and stir to combine. Set aside.

Peel and slice the pears and add them to a large bowl.  Add the sugar, flour, nutmeg, cinnamon, and salt; gently toss to combine. Let sit for 5 minutes so juices can form.  Arrange the pear filling in the prepared crust.  Sprinkle the streusel topping evenly over the pear filling.

Bake for 60-70 minutes or until the filling is bubble and the crust and topping are golden brown. (If crust is browning too quickly, cover edges with foil).