Apple and Pear Streusel Pie
Source of Recipe
Recipe courtesy Gale Gand
List of Ingredients
For the Streusel topping:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces
For the pie:
1 refrigerated or frozen 9-inch deep-dish pie crust (see above)
3 Granny Smith or other tart apples, peeled, cored, and sliced 1/4-inch thick
3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
1/2 cup light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon cold butter, cut into small pieces
Recipe
Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
Let cool at least 30 minutes before serving. Serve warm or at room temperature.
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