Ingredients
Crust
- 1, 9-inch Pure Butter Pie Crust
Filling
- 1/2 cup Imperial Sugar Light Brown Sugar (not packed)
- 1/4 cup all-purpose flour*
- 1 teaspoon cinnamon (Vietnamese preferred)
- 1/8 teaspoon salt
- 7 large Bosc, Bartlett or Anjou pears (9-10 cups cut)
- 1 tablespoon brandy extract
Crumble
- 1 1/2 cups all-purpose flour*
- 1/2 cup Imperial Sugar Light Brown Sugar (not packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, cold
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Prepare a 9-inch pie crust and set aside. Flute sides if desired. Place remaining dough wrapped in freezer for a later purpose.
- Combine brown sugar, flour, cinnamon, and salt.
- Peel one pear at a time, cut in 4 wedges and remove core. Cut wedges crosswise in about 8-10 slices. Place pear slices in a cup and measure the amount obtained. Then toss immediately into dry ingredients.
- You will need a total of 9-10 cups of pears.
- Add brandy extract, toss well, and place filling into pie shell.
- For crumble, combine flour, brown sugar, cinnamon, and salt.
- Grate butter on small eyes of grater. Toss mixture and rub between fingers until crumbs form.
- Sprinkle onto pear filling. Place a sheet of aluminum foil underneath pie to catch any drippings.
- Place in oven and bake for about 2 hours or until filling makes thick bubbles on sides and a few in center.