Streusel Topped Pear and Blueberry Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this slightly warm or at room temperature. Either way, it's fantastic with a dollop of sweetened whipped cream. Ingredients:
1 1/2 cups all purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces |
3 tablespoons (or more) ice water |
2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch pieces |
9 tablespoons sugar |
2 tablespoons orange juice |
pinch of salt |
2 1/4 cups frozen blueberries |
6 tablespoons all purpose flour |
walnut-streusel topping |
Directions:
1. For crust: Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice 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 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
2. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
3. Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
4. For filling: Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
5. Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
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