Streusel Topped Pear And Blueberry Pie
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
68
Spice
65
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
For crust: Blend all purpose flour, sugar and salt in processor
2
Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal
3
Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
4
Gather dough into ball; flatten into disk
5
Wrap in plastic and refrigerate 30 minutes
6
(Can be prepared 2 days ahead
7
Keep refrigerated
8
Let soften slightly at room temperature before rolling out
9
) Roll out dough on lightly floured surface to 12-inch round
10
Transfer to 9-inch-diameter glass pie dish
11
Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively
12
Freeze crust 25 minutes
13
Preheat oven to 350°F
14
Bake crust until light golden brown, about 30 minutes
15
Cool while preparing filling
16
Maintain oven temperature
17
Blend all purpose flour, sugar and salt in processor
18
Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal
19
Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
20
Gather dough into ball; flatten into disk
21
Wrap in plastic and refrigerate 30 minutes
22
(Can be prepared 2 days ahead
23
Keep refrigerated
24
Let soften slightly at room temperature before rolling out
25
) Roll out dough on lightly floured surface to 12-inch round
26
Transfer to 9-inch-diameter glass pie dish
27
Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively
28
Freeze crust 25 minutes
29
Preheat oven to 350°F
30
Bake crust until light golden brown, about 30 minutes
31
Cool while preparing filling
32
Maintain oven temperature
33
For filling: Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet
34
Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes
35
Transfer pear mixture to large bowl; cool to room temperature
36
Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend
37
Transfer filling to cooled pie crust, mounding filling slightly in center
38
Sprinkle with Walnut-Streusel Topping
39
Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes
40
Cool pie on rack until lukewarm
41
Cut pie into wedges and serve
42
Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet
43
Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes
44
Transfer pear mixture to large bowl; cool to room temperature
45
Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend
46
Transfer filling to cooled pie crust, mounding filling slightly in center
47
Sprinkle with Walnut-Streusel Topping
48
Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes
49
Cool pie on rack until lukewarm
50
Cut pie into wedges and serve