Apple and Pear Crumb Pie

A sweet treat for holiday gatherings--Bartlett pears and Granny Smith apples with a nutty crumb topping.

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Ingredients:

• 1 10" deep dish pie crust, homemade or store bought
• Filling:  
• 5 medium Granny Smith Apples, peeled, cored, and thickly sliced
• 5 medium bartlett pears, peeled, cored, and thickly sliced    
• 2 Tbsp fresh lemon juice  
• 2 1/2 Tbsp butter  
• 1/3 cup sugar  
• 1 tsp ground cinnamon  
• 2 Tbsp apple cider  
• 1 Tbsp cornstarch  
• 1/2 cup applesauce
• Crumb Topping:  
• 1/2 cup flour  
• 1/4 cup sugar  
• 1/4 cup golden brown sugar  
• 1/4 cup pecans - chopped  
• 1/4 cup walnuts - chopped  
• 1/4 cup almonds - chopped  
• 6 Tbsb butter - cut into small pieces  
• 1/2 tsp salt

Method

Pierce bottom of pie crust. Preheat oven to 350 degrees F. Line pie crust with foil. Fill with pie weights or dried beans. Bake 15 minutes. Remove weights and foil and bake until golden, about 10 minutes, then cool. Toss apples and pears in lemon juice in medium bowl. Melt butter in heavy skillet over medium-high heat. Stir in sugar and cinnamon, add apples and pears and saute until coated with cinnamon butter and crisp-tender, about 5 minutes. Whisk cider and cornstarch in small bowl. Add to apples and bring to boil, stirring constantly. Transfer apple mixture to large bowl. Mix in applesauce and cool completely. Combine all crumb topping ingredients until moist clumps form. Place apple filling in pie shell and top with crumb mixture. Bake until topping is golden brown, about 40 minutes.

Notes: The crust, filling, and crumb top can all be made the night before and assembled the next day, just let the apple and pear mixture come to room temperature before baking.

Number of servings: 6-8

Submitted By: KLMyers
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