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Pear Pie with Streusel Topping and Caramel

Pear Pie with Streusel Topping and Caramel Categories:
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    3 ounces  all-purpose flour divided, (about 2/3 cup)
    1/2 cup  granulated sugar
    1/2 teaspoon  ground cinnamon
    1/8 teaspoon  salt
    3 tablespoons  fresh lemon juice
    6 medium  firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges
    1/2 (15-ounce) package  refrigerated pie dough, (such as Pillsbury)
      Cooking spray
    1/3 cup  packed brown sugar
    3 tablespoons  chilled butter, cut into small pieces
    1/3 cup  packed brown sugar
    3 tablespoons  heavy whipping cream
    2 tablespoons  butter, softened
    2 teaspoons  water

Step 1
Preheat oven to 375.

Step 2
To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust.

Step 3
Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375 for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.

Step 4
To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

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