Canned Pear Pie with Streusel Topping

 Canned Pear Pie with Streusel Topping

Servings: 8 servings

Ingredients:

2 cans 15 ounce sliced pears (8 inch pie) or 3 cans 15 ounces sliced pears (9 inch pie)

1/3 cup sugar 

3 T -1/3 cup cornstarch (1/3 c makes it really thick)

2 tablespoons butter, (optional)

1 teaspoon lemon juice

1/2 teaspoon ground cardamom

1 teaspoon vanilla extract

Single Pie Crust, unbaked 

For the Streusel Topping:

1/4 cup all-purpose flour (or oat flour)

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted (or oil)

Directions:

Place pie crust in pan and put in the fridge to chill. Preheat oven to 400 degrees

Mix the streusel topping ingredients and set aside.

Whisk the sugar and cornstarch together in a large saucepan. Drain the juice from the canned pears into the saucepan and whisk together; set aside the pears. Add butter, lemon juice and cardamom to pan.

Cook on medium heat stirring constantly until thickened. Remove from heat, add pears and vanilla and gently stir. Let rest so the pears are heated through. (If it looks like there is more sauce than is needed you can skim some off with a spoon.) Sprinkle streusel topping over pie. Place on a cookie sheet in case the pie boils over.

Bake at 400 degrees for 10 minutes then turn down oven to 350 degrees and finish baking for 35- 40 minutes until it is golden brown.

Cashew Chicken Wraps

 Cashew Chicken Wraps

Ingredients

Sauce

• 1/3 cup mayo
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1-1/2 teaspoons Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Wrap Filling

• 4 cups cooked chicken chopped or shredded
• 1 3/4 cup coleslaw mix with carrots
• 3/4 cup thinly sliced snap peas
• 3/4 cup thinly sliced red pepper
• 1/2 cup coarsely chopped, lightly salted cashews
• 1/4 cup cilantro, thinly sliced

Assembly

• 1 large avocado thinly sliced
• romaine lettuce
• 8 medium flour tortillas or wrap tortillas
• wonton strips

Instructions

• Use a whisk to briskly mix all of the sauce ingredients together. Refrigerate until ready to use.
• In a large bowl combine all of the wrap filling ingredients. Drizzle on about 1/3 cup of the sauce and toss with tongs.
• Lay one romaine leaf on each tortilla, top with thinly sliced avocado, and finish with a big scoop of the filling mixture. Add a small handful of the optional cilantro, a squeeze of lime, and a big handful of wonton strips. Tightly roll up the wrap.
• Cut wrap in half and enjoy dunking in leftover sauce!

**Double sauce if you want a lot leftover for dipping