Apple and Pear Streusel Pie

This can be quite buttery, make certain you get the butter combined right!

Ingredients

For 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 dep-dish pie crust
  • 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

Instructions

  • Make the topping. In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients togther into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and frigerate until ready to use.
  • Heat the oven to 375f. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temp and gently remove the crust from the aluminum liner. Transfer to the 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 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 warm temperature.