Title: Fruit Sweet and Sugar Free - Fresh Pear Ginger Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust, bottom partially baked |
| FILLING |
| 1 | c | Almond milk |
| 3 | | Pears |
| 1/2 | ts | Ginger |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Salt |
| 1/3 | c | Fruit sweetener |
| 2 | | Eggs |
| 1/4 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1/2 | ts | Grated lemon zest |
| STREUSEL TOPPING |
| 1 1/4 | c | White flour |
| 3 | tb | Fruit sweetener |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Ginger |
| 1/4 | ts | Grated lemon zest |
| 1/4 | c | Cold margarine |
Preheat the oven to 350 degrees. Prepare and partially bake the pie crust
according to the directions. Prepare the almond milk by blending 1/3 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 1/4 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 1/2 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.