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Triple Pear Pie

One year, I won a giveaway and received three kinds of pears. After sharing a few with family, I used 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 Time
    Prep: 30 min. + chilling Bake: 50 min. + cooling
  • Makes
    10 servings


  • 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 and refrigerate 1 hour or overnight.
  • Preheat oven to 375°. On a lightly floured surface, roll dough into 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 sugar 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 Facts
1 piece: 288 calories, 9g fat (5g saturated fat), 22mg cholesterol, 130mg sodium, 52g carbohydrate (29g sugars, 4g fiber), 3g protein.

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