Triple Pear Pie
One year, I won a giveaway and received three different kinds of pears. After sharing a few with family, I decided to use the rest to prepare a pie for our dessert at Easter that year. Put this together with some vanilla ice cream and it's the perfect pairing! —Jenn Tidwell, Fair Oaks, California
Total TimePrep: 30 min. + chilling Bake: 50 min. + cooling
- 2 tablespoons fat-free milk
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
- 1 to 3 tablespoons ice water
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 medium ripe Anjou pears
- 2 medium ripe Bartlett pears
- 2 medium Bosc pears
- 3 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons butter, softened
- Mix milk and lemon juice; let stand 5 minutes. Place flours, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add milk mixture and just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
- Mix sugar, flour, cinnamon and salt. Peel and thinly slice pears; toss with flour mixture and lemon juice. Place in crust.
- Using a fork, mix streusel ingredients until crumbly; sprinkle over filling. Bake on a lower oven rack until golden brown and filling is bubbly, 50-60 minutes. Cool on a wire rack.
Nutrition Facts1 piece: 288 calories, 9g fat (5g saturated fat), 22mg cholesterol, 130mg sodium, 52g carbohydrate (29g sugars, 4g fiber), 3g protein.
Originally published as Triple Pear Pie with Streusel Topping in Healthy Cooking Annual Recipes 2017
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