STREUSEL-TOPPED PEAR AND BLUEBERRY PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 1/2 c a-p flour
  • 1 T sugar
  • 1/4 t salt
  • 1/2 c butter, cut into 1/2" cubes
  • 3 T ice water
  • 2 lbs firm, ripe pears (about 5)
  • 9 T sugar
  • 2 T orange juice
  • pinch of salt
  • 2 1/4 c frozen blueberries
  • 6 T a-p flour
  • Steusel Topping:
  • 1 c a-p flour
  • 1/2 brown sugar
  • 1/2 c walnuts
  • 1/2 c butter
  • 1/4 t salt

Directions

  • Crust: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mix resembles coarse meal. Add 3 T water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 min.
  • Roll out dough on lightly floured surface to 12" round. Transfer to 9" diameter glass pie dish. Fold edges under, forming high-standing rim 3/4" above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
  • Preheat oven to 350.
  • Bake crust until light golden brown, about 30 minutes.
  • Cool while preparing filling. Maintain oven temp.
  • Filling: Combine pears, 3 T sugar, orange juice, and salt in L nonstick skillet.
  • Cook over med heat until pears are tender but still hold shape, stirring often about 6 minutes.
  • Transfer pear mix to L bowl; cool to room temp. Add blueberries, flour, and remaining 6 T sugar to pears; toss gently to combine.
  • Transfer filling to pie crust, mounding slightly in center.
  • Sprinkle with Walnut Streusel Topping.
  • Bake pie until filling is bubbling thickly, fruit is tender, and streusel topping is golden brow, about 1 hour 5 minutes.
  • Cool pie on rack until lukewarm. Cut pie into wedges and serve.
  • To Make Topping:
  • Using on/off turns, blend all ingredients in processor until coarse crumbs form: 1 c a-p flour, 1/2 brown sugar, 1/2 c walnuts, 1/2 c butter, 1/4 t salt.

Notes

Categories: Dessert  Oven  Pie  Processor/Blender 

Author Credit: Bon Appetit

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