Ingredients
One crust pie
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup, softened butter
- 1 tablespoon, softened butter
- 2 tablespoons, cold water
Filling
- 4 apples
- 4 pears
- 2/3 cup granulated sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Crumble topping
- 1 cup flour
- 1/2 cup, packed brown sugar
- 1/2 cup, softened butter
How To12 Steps
Step 1
In medium bowl mix together 1 cup flour, 1/2 teaspoon salt, 1/3 cup plus 1 tablespoon butter, until crumbly.
Step 2
Add one tablespoon of COLD water at a time, until pastry is moistened, and leaves the side of the bowl.
Step 3
On a lightly floured surface, roll pastry out to fit 9 inch pie pan. Place pastry into pan. Trim over-hanging edge one inch from pan. Fold and roll pastry under even with the pan.
Step 4
Prepare crumb topping. In small bowl mix together 1 cup flour, 1/2 cup packed brown sugar, and 1/2 cup softened butter. Mix well until crumbly, set aside.
Step 5
Peel apples and pears, cutting into small slices.
Step 6
In large bowl mix together apples, pears, 2/3 cup sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Fold together gently as to not damage fruit.
Step 7
Spoon filling into pie shell.
Step 8
With a spoon, carefully cover entire top of filling to the edges. Sprinkle with cinnamon, optional.
Step 9
Preheat oven to 425.
Step 10
Place pie onto baking sheet covered with foil. Cover edges of pie with foil, to prevent them from over browning.
Step 11
Bake at 425 for 50 minutes, taking foil off during last 10 to 15 minutes.
Step 12
Allow pie to cool for 10 to 20 minutes to set. Serve warm.
Chef's Notes
I find it best to use my hands when making the pie crust. It is messy, but it makes the whole process a lot faster.
