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1
Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface.
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2
Ease into a 9-inch pie plate.
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3
Fold the overhanging dough under itself and crimp the edge with a fork or your fingers.
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4
Refrigerate until firm, about 30 minutes.
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5
Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat.
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6
Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes.
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7
Refrigerate until cold, 10 to 15 minutes.
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8
Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl.
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9
Using your fingers, work the butter into the oat mixture until small clumps form.
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10
Refrigerate until ready to use.
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11
Place the pie crust on a baking sheet.
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12
Add the filling, slightly mounding it in the center.
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13
Press the crumble topping evenly over the filling.
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14
Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours.
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15
(Tent with foil if the topping browns too quickly.)
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16
Transfer to a rack and let cool completely.
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17
Photograph by Con Poulos
