Mikkel Vang
Hands-On Time
35 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 8

How to Make It

Step 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.

Step 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.

Step 3

Make the filling. Heat oven to 375° F.

Step 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.

Step 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.

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