Pear Pie with Streusel Topping and Caramel Sauce

This pie is best served with Bartlett or Anjou pears. For this cake, be sure to buy hard, slightly unripe fruit, because in the process of cooking, pears soften and secrete juice.
Preheat the oven to 375 degrees.To make the pie, spoon the flour into dry measuring cups; flatten with a knife. Combine 1 1/2 ounces (about 1/3 cup) of flour, granulated sugar, cinnamon, and salt in a large bowl. Add the juice and pears to the flour mixture; stir gently to coat. Roll out the dough into an 11-inch circle; place the dough on a 9-inch pie dish greased with cooking spray. Bend the edges and make a recess. Spread the pear mixture evenly over the prepared cake.Combine the remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons of cold butter to the brown sugar mixture; blend with a blender or 2 knives until the mixture resembles coarse flour. Sprinkle the pears evenly with the cream mixture. Bake at 375 ° C for 1 hour or until lightly browned. Let cool on a wire rack for 10 minutes.To make the 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 for 1 minute or until thickened. Remove from heat; add 2 teaspoons of water. Serve the pie at room temperature or slightly warmed.