The end of the pears, but boy, did this Pear Streusel Pie serve as a grand finale!

Like most everything else in our garden (except the stalwart okra plants—bloomin’ their crazy heads off in this punishing heat), our pears have had their last gasp. But boy, did they go out with a flourish! Pear Streusel Pie was the final resting place for the last batch, with just a few left over for maybe one more mini-dish of something. Pear Streusel Pie was possibly our favorite thing to make from our garden the entire summer. We just adored it.

The recipe couldn’t be simpler—that is, after you get all the pears peeled and thinly sliced. The recipe hailed from an old, old standby—my Flavor Favorites! cookbook (circa 1979) from Baylor alumni. When I mentioned this fact to Hubby, he replied, “Well! I haven’t heard that one cited in a long time.” It’s true; I can get in a rut where recipe sources are concerned. My Flavor Favorites! once was like a cooking bible for me. Rarely did I once look anywhere else. So after I found the Pear Streusel Pie recipe, this prompted me to prowl through it again and remember how much I loved some of those old favorites—many of which can be modified with today’s healthier-eating options.

Anyway, the pie was garden-variety fruit-pie assemblage—sugar (substitute), lemon juice, and melted butter tossed with the pear slices and then poured into an unbaked pie shell. Topping consisted of flour, cinnamon, butter, and sugar (substitute), blended until at the coarse-crumb stage and then set atop the pie.

We had a feast when that pie emerged from the oven. We patted ourselves on the back with each bite. Our own pears—thank you, garden; thank You, God. We’ll look forward to some good times next season.

Pear Streusel Pie

1/2 cup sugar (or sugar substitute)

1 teaspoon lemon juice

1/4 cup melted butter or margarine

5 large pears, peeled and thinly sliced

1 unbaked (9-inch) pie shell

1/2 cup all-purpose flour

1/2 teaspoon cinnamon

1/2 cup sugar (or sugar substitute)

1/4 cup butter, softened

Combine 1/2 cup sugar, juice, and butter; toss with pears. Place in pie crust. To make topping combine flour, cinnamon, and remaining 1/2 cup sugar. Add butter and blend until the mixture resembles coarse crumbs. Sprinkle topping over pears. Bake at 375 degrees for 40 to 60 minutes. Makes 6 to 8 servings.