Categories: Apples, Dessert, Pears, Pie
Ingredients
- 1 (9 inch) unbaked pie shells, refrigerated
- Filling:
- 3 1/2 cups peeled cored, and sliced Granny Smith apples (also may use Cortland or Northern Spy)
- 3 1/2 cups cored sliced ripe pears (peeled or unpeeled)
- 1 grated lemon, zest of
- 1 tablespoon fresh lemon juice
- 2 tablespoons orange juice
- 3/4 cup sugar, divided
- 1 1/2 tablespoons cornstarch
- 2 teaspoons Chinese five spice powder
- Cornmeal Streusel Topping:
- 3/4 cup all-purpose flour
- 1/4 cup fine yellow cornmeal
- 2/3 cup firmly packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/4-inch pieces
Directions
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In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
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In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
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Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
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Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
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To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
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Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
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Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
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Take pie out of oven and lower oven temperature to 375°.
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Distribute crumbs evenly over top of pie; tamp them down lightly.
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Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
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Bake for 30 minutes or until the juices bubble thickly around the edge.
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Transfer pie to a wire rack and let cool at least 1 hour before serving.