Miss Penelope's Pearple Pie

While shopping this morning, I saw pears on sale for 2 pounds for 99 cents. Who can resist that bargain?! Right next to the pears were apples, 3 pounds for 99 cents. So I knew I had to combine apples and pears into something delicious, and that something delicious is Miss Penelope's Pearple Pie -- a perfect balance of sweet and tart, soft and crunchy. Bartlett Pears, Granny Smith apples and Jonagold apples. Topped with a sweet brown sugar streusel, this pie is perfect for Fall.

Crust
Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled
• 3 tablespoons ice water

Directions

1. In medium size bowl, mix flour and salt together. Using a pastry blender, or paddle attachment on a mixer, cut in the cold shortening, until mixture is coarse and crumbly. Slowly drizzle 2 or 3 tablespoons of ice water into the mixture. Combine until evenly mixed and dough comes together. Don't be afraid to add a few more drops of ice water, if the dough still hasn't come together after 3 tablespoons.

2. Gently combine dough pieces into a ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

3. Roll dough in between 2 pieces of plastic wrap. This will make it easier to put in the pie plate. Gently place dough on top of pie plate and set into place. Trim excess dough.

Filling:
Ingredients

• 4 large Bartlett pears, peeled, cored and sliced into 12 equal pieces
• 2 large Granny Smith apples, peeled, cored and sliced into 16 equal pieces
• 2 large Jonagold apples, peeled, cored and sliced into 16 equal pieces
• 2/3 cup light brown sugar
• 1/4 cup cornstarch

Directions

1. Place cut up fruit in bowl. Combine with sugar and cornstarch. Let sit 5 min before filling pie.

Streusel Topping
Ingredients

• 3/4 cup flour
• 1/2 cup light brown sugar
• 1/2 tsp cinnamon
• 6 tablespoons butter, melted but not hot

Directions

1. Thoroughly mix all ingredients in a medium bowl. Press mixture together and set aside. Fluff with fork to make small crumbles before gently patting pieces on top of pie.

Pie Assembly

Pour apple/pear mixture into prepared (unbaked) pie crust. Make sure to overfill the crust, as the fruit will settle during baking. Top with streusel and bake uncovered at 425 for 35 minutes. Cover pie and bake another 10-15 minutes, until fruit is tender when pierced with a knife. Cool completely on a wire rack.