- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shortening, chilled
- 3 tablespoons ice water
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.
- 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
1. Place cut up fruit in bowl. Combine with sugar and cornstarch. Let sit 5 min before filling pie.
- 3/4 cup flour
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 6 tablespoons butter, melted but not hot
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.
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.