Pie:
3 oz. all-purpose flour, divided
1/2 C. granulated sugar
1/2 tsp. ground cinnamon
1/8 tsp. salt
3 Tbsp. fresh lemon juice
6 medium firm pears (Bartlett or Anjou), peeled, cored and cut lengthwise into 1/2-in thick wedges
pre-made pie crust
cooking spray
1/3 C. packed brown sugar
3 Tbsp. chilled butter,cut into small pieces
Sauce:
1/3 C. packed brown sugar
3 T. heavy whipping cream
2 T. butter, softened
2 tsp. water
1. Preheat oven to 375
2. To prepare pie, combine 1-1/2 oz. flour, granulated sugar, cinnamon and salt into a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into into 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.
3. Combine remaining 1-1/2 oz. flour and 1/3 C. brown sugar in a bowl. Add 3 Tbs. cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle buttered mixture evenly over pears. Back a 375 for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.
4. To prepare sauce, combine 1/2 C. brown sugar, cream and 2 Tbs. softened butter in a small, heavy saucepan over medium-high heat. Cook 1 minute or until thickened. Remove from heat; stir in 2 tsp. water. Server at room temperature or slightly warmed with pie