Almond Topped Pear Pie

Are you someone who regularly has guests at home? Perhaps you’ve got family you want to feed, and you’re running out of fresh ideas for a quality dessert. You aren’t alone here, as at Kathey Jo’s Kitchen I’ve always taken it upon myself to come up with appealing new dishes that people will love and want to share with their loved ones. If my husband Rob loves it, there’s a pretty good bet you and your family will enjoy it too!

Pies have always been popular, and this options has become a favorite in our household over the past several years. What if you could combine the delicious flavor of pears with the crunch of an almond crust? It’s a win-win situation for anyone who wants an appealing new treat for themselves and those closest to them. Don’t overlook this recipe if you’re looking for appealing new options, as it could be one your family asks for over and over again.

• 3 tablespoon Cornstarch
• 1/8 teaspoon Salt
• 2 tablespoon Butter Or Regular Margarine
• 1/2 teaspoon Lemon Rind; Grated
• 4 ea Pears; Medium, *
• 1/4 teaspoon Ginger; Ground
• 1/2 cup Dark Corn Syrup; Karo
• 1 teaspoon Lemon Juice
• 1 ea Unbaked 9-inch Pie Shell

——— ALMOND TOPPING ———

• 1 cup Unbleached Flour
• 1/4 teaspoon Ginger; Ground
• 1/2 cup Almonds; Coarsely Chopped
• 1/2 cup Brown Sugar; Firmly Packed
• 1/2 cup Butter Or Regular Margarine

Instructions:

* The pears should be pared and thinly sliced.

There should be about 4 1/2 cup total.

Combine the cornstarch, ginger and salt in a large bowl.

Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth.

Add the pears and toss until well coated with the corn syrup mixture.

Arrange the mixture into the unbaked pie shell.

Prepare the Almond Topping and sprinkle over the pears.

Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional

30 minutes or until the topping and crust are golden brown. Cool on a wire rack.

ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl.

Cut in the butter, using a pastry blender, until crumbly.

Stir in the almonds.