Pear pie with caramel sauce

I hope everyone's Thanksgiving was great, although maybe not as eventful as mine. I'm currently sitting on my couch with a big glass of red wine in my hand and a very swollen left knee that hurts like hell. Last night, as the turkey was almost done and we were about to start making oysters Rockefeller I slipped on a little bit of water that was on the kitchen floor and flew up in the air and down on the floor so fast I didn't know what hit me. One second I was happily skipping around the kitchen making Thanksgiving dinner. The next I was landing square on my left knee, putting all my weight on in. It hurt right away. Bad. Tommy and my friends put me in a chair, made me a Martini and elevated my leg (in that order). You know, the things good friends do when you injure your self in the midst of a freaking cooking marathon. Naturally there was no time for dwelling, for my parents were due to arrive in minutes and several things still had to be done -the potatoes had to be mashed, the gravy had to be made, the stuffing was sitting half made half not on the counter. So they left me sitting in my chair, in the kitchen, martini in hand and ice on my knee, and they started running around the kitchen, getting stuff done, following my orders as I barked them out. Within minutes my parents were in the kitchen also, dinner was almost ready and I had rightfully won myself the nickname of "kitchen nazi".

But what's important is that Thanksgiving dinner was fabulous. And boy, was I glad my mom had made this wonderful pie!

PEAR PIE WITH CARAMEL SAUCE

From Cooking Light:

3 ounces all-purpose flour, divided (about 2/3 cup)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons fresh lemon juice
6 medium firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/3 cup packed brown sugar
3 tablespoons chilled butter, cut into small pieces

Sauce:

1/3 cup packed brown sugar
3 tablespoons heavy whipping cream
2 tablespoons butter, softened
2 teaspoons water

Preheat oven to 375°.

To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 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.

Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes.

To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.