Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel
Photo by Scott Phillips

Ingredients

  • 3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into ½-inch slices (about 7 cups)
  • ¼ tsp. table salt
  • 1 blind-baked All-Butter Piecrust
  • ¾ cup dried tart cherries, coarsely chopped
  • ¼ tsp. table salt
  • 1/8 tsp. freshly grated nutmeg
  • 1-½ Tbs. fresh lemon juice
  • + 7 more ingredients
    • ½ cup packed light brown sugar
    • 4-½ oz. (1 cup) unbleached all-purpose flour
    • ½ cup old-fashioned rolled oats
    • 1-1/8 oz. (¼ cup) unbleached all-purpose flour
    • ¼ tsp. ground cinnamon
    • 4 oz. (8 Tbs.) unsalted butter, melted
    • 2/3 cup granulated sugar

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

View full recipe at Fine Cooking

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