Recipe: Pear and Apple Streusel Pie

PEAR AND APPLE STREUSEL PIE

FOR THE STREUSEL TOPPING:
1/2 cup all-purpose flour
1/4 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces
FOR THE PIE:
1 refrigerated or frozen (9-inch) deep-dish pie crust
3 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

TO 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.

TO MAKE THE PIE:
If using a frozen crust, let it thaw at room temperature and gently remove the crust from the aluminum liner. Place in a glass pie dish. If using a refrigerated crust, use it to line a glass 9-inch deep-dish pie dish.

Heat the oven to 375 degrees.

In a medium bowl, toss the apples, pears, brown 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 that might bubble over.

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 the pie cool for at least 30 minutes before serving. Serve warm or at room temperature.

Makes 6 to 8 servings
Source: Gale Gand's Short and Sweet: Quick Desserts with Eight Ingredients or Less by Gale Gand and Julia Moskin