Pear-Apple Pie with Crunchy Streusel Topping

by Cathy Pollak
Print Email

applepear2It has really felt like Fall the past week or two, which has really had me in the mood for all things apple and pumpkin. However, today, the first day of back to school, we will be pushing 90 degrees here in the Willamette Valley.

The heat will be good for the grapes as we head into harvest over the next month.  The jeans and sweaters are ready to go, but will not make an appearance yet. In the Pacific Northwest, the weather changes in an instant so you have to be ready....luckily we are.

Our close friends from Northern California visited a couple of weeks ago, it had been a few years since we had seen them. They brought us these beautiful apples and pears used in this pie, harvested from their family farm in Central Oregon. Aren't they gorgeous?

I wanted a crunchy-sweet topping on this pie, I can't tell you how perfect it was. The pears and apples play together perfectly, creating the perfect textural balance. 
You can use either your favorite crust recipe or a store-bought version, do whatever you have time for. My go to crust recipe works every time. You should try it.

Enjoy Fall...we can't wait for the leaves to start turning colors.

Pear-Apple Pie with Crunchy Streusel Topping

Recipe Created by Noble Pig | Serves: 12 slices

INGREDIENTS

Pie Filling:

1/2 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt
3 Tablespoons fresh lemon juice 4 medium Granny Smith apples, peeled, cored and cut lengthwise into 1/2" thick wedges
3 medium firm pears (Bartlett or Anjou), peeled, cored and cut lengthwise into 1/2" thick wedges
Pie Curst use your favorite crust recipe or one package refrigerated pie dough
Cooking spray

Streusel:

1/2 cup all-purpose flour
1/2 cup packed brown sugar
6 Tablespoons chilled butter, cut into small pieces

Directions

Preheat oven to 375°F.

For the pie filling, combine flour, sugar, cinnamon and salt in a large bowl. Add lemon juice, apples and pears to the flour mixture. Toss gently to coat.

Roll dough into an 11" circle and fit dough to fit into a 9" pie plate (NOT 9.5" or deep dish) coated with cooking spray. Fold edges under and flute. Arrange pear-apple mixture in an even layer in prepared crust.

For the topping, combine flour and brown sugar in a medium bowl. Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over pear-apple mixture. Bake for 1 hour or until lightly brown. Topping will be crunchy. Let cool for an hour before serving.

 

Cathy runs her own vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everydayliving.  She lives with her husbandand two sons.  You can visit her at noblepig.com.

 

Add comment


Security code
Refresh

Restaurant News

Balaboosta
New York
by Michael Tucker

balaboosta-300x199I had one of the top ten dishes of the year today in the middle of what could have been a dreary day. It was raining and I was limping around puddles on my way to a lunch meeting in Soho.

I had...

Read more...
A High Class Lunch at Ai Fiori
New York
by Michael Tucker

ai-fioriThe Big Dog and I lunched this afternoon at Ai Fiori, The Big Dog is my high-priced attorney. We were discussing some ultra-subtle legal maneuver that could only be fully investigated in a very,...

Read more...
One Pico
Los Angeles
by S. Irene Virbila

shutters.jpg Tables lined up along the windows at One Pico offer not only an ocean view, but also a glimpse of Santa Monica's glitzy new Ferris wheel. Its complex computer system dials out the colors,...

Read more...
Skip (the) Tart and go Straight for (the) Short Cake
Los Angeles
by Maia Harari

tartI love breakfast.  Pancakes that taste like cookie dough at Hedley's, Huevos O'Groats, I'll even drive to Ventura for the chorizo skillet at Golden Egg or go to Barney Greengrass in New York for...

Read more...