Coconut-Streusel Pear Pie
- Pastry for single-crust pie (9 inches)
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 6 cups sliced peeled fresh pears
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 4-1/2 teaspoons cold butter
- 1/3 cup sweetened shredded coconut
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
- For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400u0b0 for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
pastry, sugar, allpurpose, salt, fresh pears, lemon juice, sugar, allpurpose, cold butter, coconut
Taken from www.tasteofhome.com/recipes/coconut-streusel-pear-pie/ (may not work)