Apple and Pear Streusel Pie

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.

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.