4cupspearspeeled and thinly, evenly sliced (about 4 Bosc)
1/2limejuiced
2/3cupplain yogurt
1teaspoonvanilla extract
1/3cupheavy cream
1large egg
dash of cinnamon
Streusel Topping:
1/4cupall purpose flour
2tablespoonssucanator demerara or muscovado sugar
2tablespoonsunsalted buttercut into small pieces
19-inch unbaked pie shell(or homemade single crust)
Instructions
Preheat the oven to 400°F (200°C).
First, prepare the filling. Place the sliced pears in a bowl and toss with the juice of half a lime. In another large bowl, stir together the powdered sugar and the flour. Add the sliced pears and toss to coat.
In a separate bowl, stir together the yogurt, vanilla, cream, egg, and a dash of cinnamon. Add this to the pear mixture, and stir until evenly coated. Pour the whole mixture into the unbaked pie shell.
To make the topping, mix together the flour and the sucanat in a small bowl. Cut in the butter with a fork or pastry cutter until the mixture is crumbly. Sprinkle evenly over the top of the pie.
Bake for 10 minutes, then reduce the temperature to 350°F (175°C). Bake for an additional 45 minutes, or until pears are tender.