Pear Pie with Streusel Topping and Caramel Sauce

Ingredients

• 0.3 cup brown sugar packed
• 2 tablespoons butter softened
• 3 tablespoons butter chilled cut into small pieces
• 0.7 cup flour all-purpose divided
• 0.5 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 3 tablespoons heavy whipping cream 
• 3 tablespoons juice of lemon fresh
• 6 medium pears firm cored peeled cut lengthwise into 1/2-inch-thick wedges
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 2 teaspoons water 

Equipment

• bowl
• sauce pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl.
4. Add juice and pears to flour mixture; toss gently to coat.
5. 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.
6. Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl.
7. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal.
8. Sprinkle butter mixture evenly over pears.
9. Bake at 375 for 1 hour or until lightly browned.
10. Let cool on a wire rack 10 minutes.
11. 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.
12. Remove from heat; stir in 2 teaspoons water.
13. Serve at room temperature or slightly warmed with pie.