Ingredients
2-1/4 cups all-purpose flour5 tablespoons sugar, divided3/4 teaspoon salt3/4 cup cold butter, cubed3 egg yolks4-1/2 teaspoons lemon juiceFILLING:1/2 cup sugar4 tablespoons cornstarch, divided1/2 teaspoon salt1/2 teaspoon ground cinnamon3/4 cup water2 tablespoons plus 1-1/2 teaspoons lemon juice2 tablespoons butter1 teaspoon vanilla extract5 cups chopped peeled ripe pears
Preparation
In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping.
Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned.
Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla.
Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
