CONTEST DESSERT: Vanilla Bean Pear Pie

VANILLA BEAN PEAR PIE
Adapted by BumbleBeeBoogie

UNBAKED Pastry or pie crust for a DEEP 9-inch pie pan or dish

FILLING:
5 cups pears (about 2-1/2 pounds), peeled, cored and sliced lengthwise no thinner than 1/8-inch
3 tablespoons fresh lemon juice
1/2 cup white granulated sugar
2 tablespoons all-purpose flour
1/2 cups strawberries, sliced (optional)

Choose pears that are in season. Consider using anjou or bosc pears for texture and Bartlett pears for flavor. In a large bowl, sprinkle the lemon juice over the sliced pears (but not the strawberries if you add them).

In another bowl, whisk together the sugar and the flour. Combine with the pears and toss to coat the pears. Fill the pastry-lined pie plate with the pear mixture.

Arrange the optional sliced strawberries over pear filling.

Preheat the oven at 375 degrees F.

TOPPING:
1/2 cup all-purpose flour
1/2 cup granulated white sugar
2 teaspoons ground vanilla bean (or Cook's Vanilla Powder)
1/4 cup butter

In a bowl, combine the flour, sugar, and ground vanilla bean. Add the butter and whisk until mixture resembles coarse crumbs. Sprinkle vanilla topping mixture evenly over pear filling. Cover the edge of the pie crust with foil to prevent burning.

Bake for 25 minutes. Remove the foil from the edge of the pie crust and bake an additional 25 to 30 minutes until the pie is bubbly and the crumb crust is golden. Cool the pie completely on wire rack before serving.

Additional options: Omit the strawberries and add a teaspoon each of ground cardamom and cinnamon to the pear filling.