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Pear And Apple Crumb Pie

Pear And Apple Crumb Pie

The mix of apples and pears create a heavenly blend of flavors in this crumb-topped pie. For an exquisite presentation, serve the pie warm and la mode.

SERVES

8

PREP TIME

1 hour

COOK TIME

55–60 minutes

INGREDIENTS

Crust Ingredients

  • 1 tablespoon Tate+Lyle® Raw Cane Sugar or Tate+Lyle® Organic Raw Cane Sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold, unsalted butter; cut into 1/2 inch pieces
  • 1 large egg
  • 1/4 cup ice-cold water

Filling Ingredients

  • 3 Bosc Pears, peeled, cored and chopped into 1 inch pieces
  • 2 Granny Smith Apples, peeled, cored and chopped into 1 inch pieces
  • 1 teaspoon ground cinnamon
  • 1/4 cup flour
  • 1/4 cup Tate+Lyle® Raw Cane Sugar or Tate+Lyle® Organic Raw Cane Sugar
  • 1/4 cup cookie crumbs

Crumb Topping Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Tate+Lyle® Raw Cane Sugar or Tate+Lyle® Organic Raw Cane Sugar
  • 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch pieces
  • 1 teaspoon ground cinnamon
  • Pinch of salt

INSTRUCTIONS

  1. In a food processor or using your hands, combine sugar, flour and salt. Add cold butter and crumble into the flour mixture. Add egg; mix until combined. Slowly add ice water, 1 tablespoon at a time, until dough forms.
  2. Turn out on a lightly floured surface and knead until smooth. Divide dough in half and shape into discs; wrap in plastic wrap. Chill dough for 30 minutes.
  3. For the filling, combine all ingredients in a bowl except for the cookie crumbs; set aside.
  4. For the crumb topping, place all ingredients in a medium bowl. Using your hands, combine until mixture forms crumbs; set aside.
  5. Preheat oven to 375° F. Roll out chilled dough onto a lightly floured surface. Transfer into 9-inch pie pan, fluting the edges with your fingers. Reserve remaining dough to form an upper crust, if desired instead of crumb topping. (Remaining dough can be frozen for up to 3 months.)
  6. Sprinkle cookie crumbs over the bottom of the crust. Add fruit filling into pie pan; top evenly with crumb topping. Place pie pan on a cookie sheet lined with parchment paper. Bake on top oven rack 55 to 60 minutes. Remove from oven to cool. Serve warm.

QUICK TIP

To get a golden top, bake in the oven for 55 minutes, then place the pie in the broiler. Set broiler to the lowest setting and rotate every 45 seconds to prevent burning.