Apple Pear Pie
Crust:
1 c. (2 sticks) butter 1 c. flour (+ 2-4 Tbsp. for rolling out crust) ¼ tsp. salt
½ tsp. granulated sugar 2-4 Tbsp. milk
Filling:
¼ c. butter ½ c. white sugar 1 egg
2 Tbsp. flour 1 tsp. vanilla extract
5 c. sliced fruit (combination of Granny Smith and/or McIntosh apples and Bartlett pears)
Crumble Topping:
½ c. flour ¼ c. white sugar ¼ c. packed brown sugar
¾ tsp. ground cinnamon ¼ c. cold butter
Crust: cut butter into small pieces into a medium bowl. Add flour, salt and sugar; rub by hand to combine. Switch to spoon and add milk in small stream, mixing until it just holds together (you may not need all the milk). Form into a disc, cover in plastic wrap and chill about an hour. Sprinkle work surface and top of dough generously with flour. Use a rolling pin to gently roll from center to edges until disc is large enough for the pan, turning it over a few times so it doesn’t stick to the work surface. Lift gently into pie pan, fit it into place and trim and crimp edge as desired. Preheat oven to 400°. Place cookie sheet in oven to heat. For filling: heat butter in saucepan over medium heat, stirring occasionally, until melted and slightly browned. Cool completely. In large bowl, beat sugar and egg until fluffy. Beat in flour and vanilla. Beat in cooled melted butter. Stir in apple and pear slices. Pour into prepared crust. For topping: in medium bowl, combine flour, both sugars and cinnamon. Cut in or rub in butter until mixture resembles coarse crumbs. Spread over apple-pear mixture. Set pie on cookie sheet and bake for 20 minutes. Reduce temperature to 350°. Cover edge of crust with foil. Bake 40-50 minutes longer. Cool 2 hours before cutting. Makes 8 servings.
