-
1
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!
-
2
For the best flavor, always look for the ones made with at least some butter, rather than all shortening.
-
3
You can place the crust in a glass pie dish.
-
4
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.
-
5
Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust.
-
6
You can mix the topping and keep it refrigerated for up to 7 days.
-
7
Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon.
-
8
Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
-
9
Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
-
10
Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish.
-
11
If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner.
-
12
Transfer to a glass pie dish.
-
13
In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together.
-
14
Place the filling in the pie crust.
-
15
Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices.
-
16
Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling.
-
17
Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
-
18
Let cool at least 30 minutes before serving.
-
19
Serve warm or at room temperature.
