“It’s apple pies that make the menfolks’ mouths water. Pies made from apples like these.”
~ the Queen in “Snow White”
So it’s just about autumn, which means we’re almost into Dave’s favourite season of the year… Pie Season!… Now, historically, he’s been a strict apple pie man, so I thought I’d start off there. But I’m hoping that maybe this year, I can convert him and broaden those pie horizons. (shhh, let this be our little secret though 😉 )
But let us get back to THIS pie. It’s a family favourite that I’ve been making variations of for years, usually serving it up at Thanksgiving and Christmas. This time, I got a little crazy and added sliced pear to the mix, which added a little something special that people couldn’t quite put their finger on.
Feel free to use your favourite pie crust (whether it be an old family recipe or one picked up at the store). I used this one, which always bakes up nice and flakey, and has never let me down. The dough is much softer than usual pie dough and super easy to roll out (therefore good for beginners).
Since this is a single crust pie, it’s likely that you’ll end up with some extra dough on your hands and perhaps you’re wondering what you’re going to do with it… I’ve got this! But you’ll have to check back next week to see 😀
Apple Crumble Pie with Pear and Raisins
Recipe Type: Dessert
Makes: one 9-inch pie
- 1 Unbaked Pie Crust (bought or homemade)
- 6 cup peeled, cored, and sliced Apples *
- 1 cup thinly sliced Pear **
- 1/2 cup Raisins
- 1/3 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice (or apple pie spice)
- 1/2 cup All-Purpose Flour
- 1/3 cup packed Brown Sugar
- 1 1/2 tsp Ground Cinnamon
- 5 tbsp Vegan Butter, cold and in small cubes (I use Earth Balance)
Prepare the pie crust.
to make filling:
In a large bowl, stir together the apples, pear, raisins, sugar, cornstarch, cinnamon, and pumpkin pie spice. Cover and set aside for 1 to 2 hours, stirring occasionally. This allows some of the juices to release from the fruit.
to make topping:
In a small bowl, stir together the flour, sugar, and cinnamon. Using a pastry blender or fork, cut in the vegan butter until the mixture is crumbly. Cover and chill in the refrigerator until ready to use.
Preheat oven to 375°F.
Pour the liquids from the fruit into a small saucepan and stir over medium-high heat until it becomes very thick (like caramel sauce). Stir back into the fruit to coat. Set aside.
On a floured surface***, gently roll out your pie dough into a circle that is 12 inches in diameter. Carefully transfer it to a 9 inch pie dish. Make sure the dough is properly lining the pie pan (no air pockets), and smooth it out. Trim the excess dough off the edges (or fold it under the pie’s edge, like I do) and then flute the edges.
Spoon the filling into the pie and sprinkle the crumble topping over the filling.
Place the pie dish onto a large baking pan (incase of spillage in the oven) and bake for 50 – 60 minutes, until the crust is golden and the filling is thick and bubbling. If you notice the crust browning too quickly, cover with a pie crust shield (or you can loosely cover with aluminum foil with a vent cut in the centre).
Transfer pie dish to a wire rack to cool. Cool completely to set (approximately 3 hours).
* Apple slices should be approximately 1/4 inch thick. I swear by Granny Smith apples, but any firm, tart apple will work.
** I used a Bartlett pear. Choose a firm pear.
*** I prefer to roll out my dough between 2 sheets of plastic wrap, as it prevents excess flour from toughening up the crust.