For the crust:
  • 2 1/4 c (9 oz) Better Batter All-Purpose Flour
  • 5 Tbl granulated sugar, divided
  • 3/4 tsp salt
  • 3/4 c cold, unsalted butter, cubed
  • 3 egg yolks
  • 4 1/2 tsp fresh squeezed lemon juice
For the filling:
  • 1/2 c granulated sugar
  • 4 Tbl cornstarch, divided (or substitute arrowroot powder)
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 c water
  • 2 1/2 Tbl fresh squeezed lemon juice
  • 2 Tbl unsalted butter
  • 1 tsp vanilla extract
  • 5 c diced peeled ripe pears


Preheat and prepare the pan. Preheat the oven to 350 degrees and cut two sheets of parchment paper to fit a 8x8 square baking pan. Cross the paper sheets to line the pan, leaving extra as handles to easily remove the dessert later. Set aside. Make the crust. In a large bowl, combine the flour, 3 tablespoons sugar, and salt; cut in butter until crumbly (this step can also be done in a food processor to make quick work of the cutting). In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork until wet mixture is incorporated. Set aside 1 cup of crumble mixture to another bowl; stir in the remaining sugar to this 1 cup of crumble and set aside for the topping. Press remaining crumb mixture onto the bottom and up the sides of prepared pan. First bake. Bake crust for 15-18 minutes or until edges are lightly browned. Remove from the oven. Make the filling. While the crust is baking make the pear filling. Combine the sugar, 2 tablespoons cornstarch, salt, and cinnamon in a small saucepan; slowly stir in water and lemon juice, whisking until smooth. Bring to a boil over medium heat; cook and whisk for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla. Toss pears with remaining cornstarch; spoon into par-baked crust. Top with sugar mixture then sprinkle with reserved topping. Second bake. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Lightly tent with foil is the topping is browning too quickly. Cool on a wire rack. Store covered tightly in the refrigerator. Makes 16 servings. Adapted from Taste of Home