Pie Week-Apple/Pear Pie

 

Apple/Pare Pie

 

Talk about your hybrids!  One of renowned pie expert Ken Haedrich's favorite apple pies, isn't totally apple. Instead Ken recommends helping mix the seasonal flavors of apple, with the unique flavor of the pear, to create a delicious, seasonal taste treat!  Ken, the author of "Pie" told Tonia that pears are subtle, and don't upstage the apples.  He says substitute a few cups of pears, for some of the apples. Then add some crystalized ginger and a crumb top.  That gets you a pie you won't soon forget!  

 

Ken invites everyone to check out his website www.thepieacademy.com for more!

 

 

 

Makes 8 to 10 servings.

Ingredients:

Crust:

• Basic Flaky Pie Pastry, Single Crust, refrigerated.
  

Filling:

• 3 1/2 cups peeled, cored, and sliced Granny
  
• Smith, Cortland, Northern Spy, or other apples
  
• 3 1/2 cups cored and sliced ripe pears, peeled or unpeeled
  
• Grated zest of 1 lemon
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons orange juice
  
• 3/4 cup granulated sugar
  
• 1 1/2 tablespoons cornstarch
  
• 2 teaspoons Chinese five-spice powder
  

Cornmeal Streusel Topping:

• 3/4 cup all-purpose flour
  
• 1/4 cup fine yellow cornmeal
  
• 2/3 cup firmly packed light brown sugar
  
• 1/4 teaspoon salt
  
• 1/2 cup (1 stick) cold unsalted butter, cut into
  
• 1/4-inch pieces
  

Directions:

1. If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

2. On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes.

3. Combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup of the granulated sugar in a large bowl. Set aside for 10 minutes. Preheat the oven to 400°F.

4. Mix together the remaining 1/4 cup sugar, the cornstarch, and five-spice powder in a small bowl. Stir the mixture into the fruit. Turn the filling into the chilled pie shell and smooth the filling with your hands to even it out. Place the pie on the center oven rack and bake for 30 minutes.

5. Meanwhile, make the topping. Put the flour, cornmeal, brown sugar, and salt in a food processor and pulse several times to mix. Scatter the butter over the mixture and pulse until it resembles fine crumbs. Empty the crumbs into a medium-size bowl and rub them between your fingers to make large, buttery crumbs. Refrigerate until ready to use.

6. Remove the pie from the oven and reduce the oven temperature to 375°F.

Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands. Tamp them down lightly. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil–lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge, another 30 minutes.

7. Transfer the pie to a wire rack and let cool for at least 1 hour before serving.