Pear and Hazelnut Crumb Pie
Posted by Elaine Thu, 5 Feb 2004, at 5:03 a.m.
 

1 packaged pie crust
½ cup packed golden brown sugar
2 Tbsp. all-purpose flour
1 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
1 Tsp. ground cinnamon
½ tsp. ground nutmeg
3 lbs. ripe Anjou pears, cut into ¾” pieces

Topping:
¾ cup all-purpose flour
½ cup sugar
1 tsp. ground cinnamon
¼ cup butter, cut into ½” pieces
¾ cup hazelnuts, toasted

Timesaver Tip:
Use canned, sliced pears

Preheat oven to 375°

Stir first 6 ingredients into a large bowl. Add pears and toss to coat. Spoon into piecrust.

For topping, whisk flour, sugar and cinnamon in a bowl. Add butter and rub with fingertips until mixture resembles coarse meal. Mix in nuts. Sprinkle on top of filling.

Bake 15 minutes, reduce temperature to 350° and cook until pears are tender and filling is bubbly, about 1 hour. Cool on a wire rack. Serve slightly warm with vanilla ice cream.