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Apple & Pear Streusel Pie PRINT
Sweet dreams Gale Gand
Ingredients
| For the Streusel topping: | |
| ½ | cup all-purpose flour |
| ¼ | cup light brown sugar |
| ¼ | 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 ¼-inch thick |
| 3 | firm but ripe pears, peeled, cored, and sliced ¼-inch thick |
| ½ | cup light brown sugar |
| 1½ | tablespoons cornstarch |
| ¼ | teaspoon ground cinnamon |
| 1 | tablespoon cold butter, cut into small pieces |
Directions
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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