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Pear & Cherry Almond-Crunch Pie

Source of Recipe

Internet


List of Ingredients

Crust
1 cup All-Purpose Flour
heaping 1/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
2 to 4 tablespoons ice water

Filling
8 cups peeled, cored, sliced pears (about 3 pounds whole pears)
1/4 cup Pie Filling Enhancer
1 tablespoon lemon juice
2/3 cup sugar
1 cup dried cherries, sweet or tart
1 teaspoon almond extract

Topping
5 tablespoons butter
1/2 cup light brown sugar
1/2 cup Unbleached All-Purpose Flour
1/2 cup almond brittle crunch or toasted diced almonds


Recipe

Crust: In a mixing bowl, the bowl of an electric mixer, or food processor, whisk together the flour and salt. Cut in the butter and shortening, mixing till well -- combined and crumbly. Then drizzle ice water over the mixture, tossing till it begins to come together. Gather it into a ball, flatten slightly, and refrigerate for 30 minutes, covered.

Filling & Topping: In a large bowl, stir together the filling ingredients, mixing till well-combined. Set aside. Mix the topping ingredients together till crumbly; set aside.

Assembly: Roll the pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling, then sprinkle the topping over the filling.

Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 12 servings.