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.