Apple and Pear Crumb Pie

Apple and Pear Crumb Pie
Mikkel Vang
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preparation
35
minutes
cooking
95
minutes
Serves 8

Ingredients

For the crust:
1 1/4
cups
all-purpose flour, plus more for the work surface
3/4
teaspoon
kosher salt
1 1/2
teaspoons
granulated sugar
6
tablespoons
unsalted butter, cold and cut into pieces
3
tablespoons
solid vegetable shortening, cold
3
to 6 tablespoons ice water
For the filling:
1
pound
pears
2
pounds
Granny Smith apples
1/4
cup
fresh lemon juice
1/4
cup
granulated sugar
2 1/2
teaspoons
ground cinnamon
1/2
cup
(about 2 ounces) walnuts, finely chopped
For the topping:
1
cup
all-purpose flour, plus more for the work surface
1/4
cup
packed dark brown sugar
1
teaspoon
ground cinnamon
pinch of kosher salt
8
tablespoons
(1 stick) unsalted butter, cold and cut into pieces

Directions

  1. Make the crust. Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
  2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
  3. Make the filling. Heat oven to 375° F.
  4. Peel, core, and slice all the pears and apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
  5. Make the topping. Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the pears, apples, and walnuts. Bake for 1 hour, or until the crust is golden brown and the pears and apples are tender.
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 51 %
  • Fat 28 g
  • Sat Fat 14 g
  • Cholesterol 53 mg
  • Sodium 181 mg
  • Carbohydrate 65 g
  • Fiber 6 g
  • Sugar 30 g
  • Protein 5 g
What does this mean? See Nutrition 101.

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