Pear-Apple Pie With Streusel Topping

I’ve been on a kick of re-making some of my all-time favorite recipes, many of which I’ve (inexplicably) never posted on this site. Completely on a whim this week, I whipped up this pear-apple pie (and proceeded to entirely eat it myself over the course of a few days…) and fell in love with it all over again. I made up this recipe several years ago and it definitely holds up over time.

I think streusel topping is totally underrated as a pie topping. I’m a sucker for the crumbly-crunchy-spiced-sweet texture and flavor it adds, and it’s so much easier than putting a pie crust topper on. I have a basic streusel formula I use and adapt as needed for different recipes, and it couldn’t be simpler.

I almost always make this for Thanksgiving when I go home to visit my family (and we eat on it for several days), so I have a strong association with the flavors here and fall in Kansas. In particular, the beautiful (and chilly) sunsets, quiet runs on our dirt road, and a breakfast of pie and coffee the next morning.

I also love that this recipe is reasonably healthy (as desserts go) and super easy to make. Other than dealing with pie crust dough (something I’m not terribly skilled with), the filling and topping are crazy simple and don’t require any special skills. You can throw this together while making dinner or doing other things, and it’s pretty forgiving if you don’t do something exactly right. In fact there isn’t really an “exactly right” with this recipe. You do you.

Preheat the oven to 350 F. Cut up the pears and apples into even bite-size pieces. I leave the skins on, as I highly prefer the texture it adds. There’s not a set ratio for a pear-apple pie. Personally I love more pears so I go that route, but you can decide what mixture of pears and apples is right for you.

Melt the butter in a large skillet and add the fruit. Add the sugar, spices, vanilla, and almond extract to the fruit, and stir everything together. The spice amounts are completely a “to taste” approach, so start small and taste the mixture, then add more or others as you go. I sometimes throw in a bit of dried ginger, a hint of cloves, etc.

Cook on medium to medium-low for about 10 minutes, stirring occasionally. Initially some liquid will cook out of the fruit, and then everything will thicken.

To make the streusel, combine the flour, brown sugar, oats, and cinnamon, then add the butter or oil, using a fork or your fingers to combine into a crumbly topping. You can make less or more, depending on how much you need (just keep the 1-1-1 ratio for flour, sugar, and oats).

Place the pie crust in your pie pan, crimping the edges as desired. Pour your filling into the pie crust and evenly spread the streusel on top.

Bake for 25-35 minutes, until the filling is bubbly and thick and the topping is golden and crispy.

While you can eat it fresh, 1) I’m weird about hot fruit, and 2) I feel it’s even better once it’s had time to “set up”. Once the filling liquid solidifies a bit, it’s less messy and makes the texture awesome. I have no issues making this even the day before to save myself time if I’m hosting a dinner party (or something like Thanksgiving).

Other pies you’ll love:

Filling

2-4 pears (depending on size; the amount is forgiving)
1-2 apples (again, just depending on how big they are)
2 tablespoons of butter
1/4 cup of brown sugar
1 teaspoon of almond extract
1 teaspoon of vanilla
Cinnamon, ginger, and a sprinkle of cardamom and nutmeg—to taste
Your favorite pie crust – I usually use this whole wheat one

Streusel

1/2 cup of flour (I use whole wheat)
1/2 cup of brown sugar
1/2 cup of quick oats
Liberal sprinkle of cinnamon (probably 1-2 teaspoons)
4 tablespoons of melted or softened butter, or equivalent of olive oil
You can also get creative, adding other spices (ginger, cardamom, nutmeg, etc.)

Preheat the oven to 350 F. Cut up the pears and apples into even bite-size pieces.
Melt the butter in a large skillet and add the fruit. Add the sugar, spices, vanilla, and almond extract to the fruit, and stir everything together. Cook on medium to medium-low for about 10 minutes, stirring occasionally. Initially some liquid will cook out of the fruit, and then everything will thicken.
To make the streusel, combine the flour, brown sugar, oats, and cinnamon, then add the butter or oil, using a fork or your fingers to combine into a crumbly topping. You can make less or more, depending on how much you need (just keep the 1-1-1 ratio for flour, sugar, and oats).
Place the pie crust in your pie pan, crimping the edges as desired. Pour your filling into the pie crust and evenly spread the streusel on top.
Bake for 25-35 minutes, until the filling is bubbly and thick and the topping is golden and crispy.

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