Apple and Pear Streusel Pie

  • Recipe courtesy of Gale Gand, ?Gale Gand's Short and Sweet" by Gale Gand and Julia Moskin, Clarkson N. Potter Publishers, 2004

Total Time:
2 hr
40 min
Inactive Prep:
30 min
50 min
8 servings


    • 1 refrigerated or frozen 9-inch deep-dish pie crust (see above)
    • 3 Granny Smith or other tart apples, peeled, cored, and sliced 1/4-inch thick
    • 3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
    • 1/2 cup light brown sugar
    • 1 1/2 tablespoons cornstarch
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon cold butter, cut into small pieces


    Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.

    Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.

    In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.

    Let cool at least 30 minutes before serving. Serve warm or at room temperature.

    You might think that a pastry chef would never recommend buying pie crusts – but hey, it’s much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening.

    You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it’s getting nice and golden – which to my mind is the most important step in pie-making. Nothing ruins a delicious pie – like this classic combination of autumn fruits and warm spices – faster than an undercooked, soggy bottom crust.

    You can mix the topping and keep it refrigerated for up to 7 days.