Time: 45min prep / 45min bake / overnight cool
Servings: 9″ pie
Rating: 4.5/5
Recipe by Trang Doan from Wild Wild Whisk: https://wildwildwhisk.com/dutch-apple-pear-pie/ and https://wildwildwhisk.com/apple-pie-spice/
INGREDIENTS
Apple pie spice
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamon
- 1/4 tsp ginger
- 1/8 tsp allspice
Streusel
- 3/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 tsp apple pie spice
- Pinch salt
- 6 tbs unsalted butter, cold & thin slices
Filling
- 1 tbs fresh lemon juice
- 1/2 cup sugar
- 1/4 cup corn starch
- 2 tsp apple pie spice
- 1/4 tsp salt
- 3 medium (1lb 2oz) Granny Smith apples, peeled & sliced 1/4″
- 3 medium (1lb 3oz) pears, peeled and sliced 1/4″
Crust
- 9″ pie crust
- Egg white, whisked
INSTRUCTIONS
- In a small bowl, combine the apple pie spices.
- In a medium bowl, make the streusel by whisking together the dry ingredients. Mix in the cold butter. Use fingers or a pastry knife until streusel has a wet sand texture. Put in the freezer.
- Juice the lemon. In a small bowl, combine the sugar, corn starch, apple pie spice, and salt.
- Peel and slice the apples and pears.
- In a large bowl, toss together the fruit with the lemon juice and corn starch mixture until fruit is evenly coated.
- Preheat the oven to 425 deg F.
- Take out the pie crust from the freezer. Use a fork to poke steam holes on the bottom.
- Whisk the egg white and brush on the pie crust to prevent it from getting soggy.
- Add fruit filling into the pie including the juice. Top with streusel.
- Reduce heat to 400 deg F. Bake for 45min or until filling is soft and bubbly.
- Cool and refrigerate before serving so filling has time to set.
Thoughts
An excellent apple pie variation when there is only 1 pie crust. The filling made a very tall pie tower, it ended up softening and deflating after cooking and cooling. Egg whites did help keep the pie crust bottom from getting soggy. I ended up baking for 45min, then turning off the oven and leaving the pie in to further soften the filling. I let the pie cool on the counter and overnight in the fridge before cutting.
