Fruit sweet and sugar free - fresh pear ginger pie

8 servings

Ingredients

Quantity Ingredient
1 Basic pie crust, bottom
1 cup Almond milk
3 Pears
½ teaspoon Ginger
⅛ teaspoon Nutmeg
⅛ teaspoon Salt
1¼ cup White flour
3 tablespoons Fruit sweetener
¼ teaspoon Cinnamon
⅛ teaspoon Nutmeg partially baked
⅓ cup Fruit sweetener
2 Eggs
¼ teaspoon Vanilla extract
¼ teaspoon Almond extract
½ teaspoon Grated lemon zest
¼ teaspoon Ginger
¼ teaspoon Grated lemon zest
¼ cup Cold margarine

Directions

CRUST

FILLING

STREUSEL TOPPING

Preheat the oven to 350 degrees. Prepare and partially bake the pie crust according to the directions. Prepare the almond milk by blending ⅓ cup blanched almonds with one cup of water for five minutes in a blender. Strain the liquid through a piece of dampened cheesecloth. Measure, and add additional water if necessary to make one cup of almond milk. Peel the fresh pears with a vegetable peeler and cut them in thirds, lengthwise. Remove the cores, then slice the pear sections into ¼ inch slices along the width of each section.

Place the sliced pears in the bottom of the partially baked crust. In a small bowl, mix the filling ingredients together in the order listed, mixing in the almond milk last. Pour this mixture over the pears. To bake the pie place it on a baking sheet in the preheated oven, directly on the oven floor of a gas range, or on the lowest shelf of an electric oven. Bake for 35-40 minutes until the custard has set slightly. Meanwhile prepare the steusel topping. Use either an electric mixer or a food processor to combine all the topping ingredients, except the butter or margarine, until crumbly. Cut the cold butter or margarine into ½ inch pieces. Add them to the topping, mixing with a pulsing action of the food processor or on medium speed of an electric mixer, just so the topping is crumbly. Do not make a smooth mixture. Remove the pie from the oven, cover the custard lightly and evenly with the steusel topping. Return the pie to the oven and continue to bake for another 20-25 minutes, until the streusel is brown. Submitted By JANE KNOX On 03-11-95

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