This recipe was featured in Cooking Club of America’s e-newsletter called Food Now! The article was called Apple Desserts that Make the Top Five.
I love a good apple pie recipe just as much as the guy I saw buying six of them at the grocery store. But let’s face it. Sometimes apple pies can become pretty darn boring. Especially this time of the year when I attend a dinner party and the host serves me a pie as if it was the most magical dessert on earth. Of course, don’t get me started with making pie dough for crusts. What makes apple pies SO special to deserve TWO crusts. Pumpkin and key lime pies have one crust and you don’t hear them complaining.
This year I decided to change things up a bit. I wanted to create a unique spin on the traditional apple pie by incorporating the tender goodness of pears. Not to mention making my life a little easier by using a premade pie crust and crumb topping.
Pear Apple Crumb Pie
¼ cup oats
½ cup flour
½ cup brown sugar
¼ cup butter, chilled and cubed
1 tsp. cinnamon
¼ tsp. nutmeg
2 ½ cups granny smith apples, peeled and sliced
2 cups pears, peeled and sliced
¾ cup sugar
2 Tbl. flour
½ tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
2 Tbl. lemon juice, fresh squeezed
1 tsp. lemon zest
1 (9”) deep dish pie shell, unbaked
Preheat the oven to 375 degrees. With the mixer on low, combine the topping ingredients until the butter is the size of peas. Set aside.
In a medium mixing bowl, combine the filling ingredients until the apples and pears are completely coated. Pour into the pie shell. The filling should mount above the top of the shell. Evenly distribute the topping over the filling.
Bake the pie at 375 degrees for 25 – 30 minutes or until the filling is completely cooked. Depending on how your oven bakes, you might need to cover the crust edges with foil to prevent overbrowning.