Apple and Pear Crumb Pie
1 ¼ cups flour-sifted
½ tsp salt
5 tbsp shortening-cold
¼ cup ice water
For the pastry, sift the flour and salt in a bowl. Add the fat and work it in until the mixture resembles bread crumbs. Stir in enough of the water to bind. Form it into a ball, roll out, and use it to fill a 9 inch pie dish, leaving ½ inch of it to overhang. Fold the overhang over and flute the edges, then chill while the filling is prepped.
3 firm pears-peeled, cored and diced
4 granny smith apples-peeled, cored and diced
2 tsp Cornstarch
1 cup sugar
Grated rind of 1 lemon
Juice of the lemon
½ cup raisins
1 tsp cinnamon
Pre heat the oven to 450 degrees. Add a baking sheet to the oven and heat. Once the fruit is prepped, combine it in a bowl with the cornstarch, lemon rind, lemon juice, cinnamon, raisins, and 1/3 of the sugar. Spoon the filling into the pastry.
1 cup flour
6 tbsp cold butter-chopped
¼ cup Sugar
For the crumb topping, combine the remaining sugar, flour and sugar in a bowl. Rub until the resemble bread crumbs. Sprinkle the crumbs over the top of the pie.
Bake on the baking sheet for 10 minutes, then remove the sheet, turn the oven down to 350 degrees. Cover the pie loosely with foil and bake until browned, about 35 to 40 minutes.
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