Sunday, January 8, 2012

Pie a month first edition, Apple and pear pie with a crumble top.

Today was the first delivery of the pie a month I donated to a local elementary school. Apple and pear pie with a crumble top. The crumble gets crisp and crust is flaky. Filled with sliced bosc pears and granny smith apples. Cinnamon, brown sugar and browned butter.

Apple and Pear Pie with a Crumble Top:

For the pie:
4 Bosc pears and 3 Granny Smith Apples: Peeled, cored and sliced
3 T unsalted butter
1 C light brown sugar
1 t cinnamon
1/2 t nutmeg
1/2 t cornstarch

1 egg beaten.

1 recipe, your favorite pie crust.

Preheat the oven to 375 degrees.

Press your pie crust into a 9 inch pie plate. Set in the refrigerator while you prepare the rest.

Peel and core your apples.

Melt the unsalted butter in a saucepan until it's browned. The butter will smell nutty and the milk solids will brown a bit. Add the apples and pears to the mix and cook for a few minutes. Add the brown sugar, cornstarch, cinnamon, nutmeg to the pan. Cook another minute or so.

Brush the crust with the egg wash and sprinkle with coarse sugar if you want.

Pour the apples and pears into your prepared pie crust.

For the Crumble:

3/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1/4 teaspoon kosher salt
1 cup old-fashioned oatmeal
1 stick cold unsalted butter, diced

Mix the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Bake the pie for about 1 hour until it's browned and bubbly.

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