Cherry Pear Pie
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 8 servings.
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.—Trisha Kruse, Eagle, Idaho
Ingredients
-
Dough for single-crust pie (9 inches)
-
FILLING:
-
6 cups sliced peeled fresh pears (about 5 large)
-
1/2 cup dried cherries
-
4 teaspoons lemon juice
-
1/2 teaspoon almond extract
-
3/4 cup sugar
-
1/4 cup cornstarch
-
TOPPING:
-
3/4 cup all-purpose flour
-
1/3 cup sugar
-
1/3 cup cold butter
-
1/2 cup sliced almonds
Directions
-
1.
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
-
2.
In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to crust.
-
3.
For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling.
-
4.
Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts
1 piece: 531 calories, 22g fat (12g saturated fat), 50mg cholesterol, 219mg sodium, 80g carbohydrate (45g sugars, 5g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC