Pear Apple Crumb Pie
December 30, 2008 by Culinary Cory
Filed under Pies & Such
This recipe was featured in Cooking Club of America’s e-newsletter called Food Now! The article was called Apple Desserts that Make the Top Five.
I love a good apple pie recipe just as much as the guy I saw buying six of them at the grocery store. But let’s face it. Sometimes apple pies can become pretty darn boring. Especially this time of the year when I attend a dinner party and the host serves me a pie as if it was the most magical dessert on earth. Of course, don’t get me started with making pie dough for crusts. What makes apple pies SO special to deserve TWO crusts. Pumpkin and key lime pies have one crust and you don’t hear them complaining.
This year I decided to change things up a bit. I wanted to create a unique spin on the traditional apple pie by incorporating the tender goodness of pears. Not to mention making my life a little easier by using a premade pie crust and crumb topping.
Pear Apple Crumb Pie
Topping:
¼ cup oats
½ cup flour
½ cup brown sugar
¼ cup butter, chilled and cubed
1 tsp. cinnamon
¼ tsp. nutmegFilling:
2 ½ cups granny smith apples, peeled and sliced
2 cups pears, peeled and sliced
¾ cup sugar
2 Tbl. flour
½ tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
2 Tbl. lemon juice, fresh squeezed
1 tsp. lemon zest
1 (9”) deep dish pie shell, unbakedPreheat the oven to 375 degrees. With the mixer on low, combine the topping ingredients until the butter is the size of peas. Set aside.
In a medium mixing bowl, combine the filling ingredients until the apples and pears are completely coated. Pour into the pie shell. The filling should mount above the top of the shell. Evenly distribute the topping over the filling.
Bake the pie at 375 degrees for 25 – 30 minutes or until the filling is completely cooked. Depending on how your oven bakes, you might need to cover the crust edges with foil to prevent overbrowning.
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I was searching for a apple pear pie crumb recipe. This one is the best that I could find online. I have just perfected my pie pastry recipe and am excited to try this out. Thank you so much for sharing.
mmmmmmm!!!!! Made this pie last night while the “Blizzard of 2010″ raged outside. It was the perfect antidote to the storm! The pears deepen the apple taste, giving a slightly spicy and exotic twist to the traditional apple pie. I baked it for 30 mins and the fruit was done but still slightly crisp–which I like, however if you want more tender fruit you might have to bake it longer. Topped with fresh whipped cream, it was just the thing to get me through the snow!
This looks superb – definitely not your average apple pie.
Stopping by to wish you and your loved ones all the best in 2009 and beyond, CC.
Thank you for providing such a wonderful place to visit! It’s always a treat to see what you’re cooking and baking.
Your photos are always so gorgeous!
I just want to say merci beaucoup for
your inspiration and support of my blog this
past year.
I wish you and your loved ones, a sparkling 2009, filled with love, happiness, joy and good health…!
Bisous
xxx
Une bonne nouvelle année…!
Happy New Year, my fellow foodie friend.
That pie looks great! Pass me a slice.
Happy new year!
Oooh, that is pretty!
Looks good sir – looks darn good!
-Darius
I with you, I like apple pie, but have been looking for a way to change it up a bit. I absolutely love apple crisp, and am always looking for the perfect topping like when I was a child. Your topping looks like I will have to give it a try. I love your site and the tone of your writing. =)
Apple pie is one of my favorites – this one screams = yum!
I make one very much like this with the addition of dotting the filling with butter before I put the topping on. Just seems to make it juicier and richer.
Well, if THAT doesn’t look absolutely delicious!
Excellent, CC, as always.
Love the plate, too.
Sooooo tantalizing.
Hey Jenn, thanks for the kind words about my blog. Glad to hear you are enjoy it.
Thank you for your kind words, Mari. Happy New Year to you as well.