Pear crisp from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about this recipe

  • Analyze on May 30, 2017

    This is a great recipe, but Cook's Illustrated (same company) came up with a more specific pear-version in September 2007 that adds cornstarch to the filling, since pears exude more liquid than apples do. They also use melted butter instead of softened butter, to hold on to the flour in the crisp topping better, as apparently with the liquid-y pears it has a tendency to drop down into the filling and get gummy. They also increased the oven temperature to make a crispier topping. I prefer the CI recipe with these improvements, also because it's slightly less sweet.

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