There are so many things you can do with a simple crumble topping! Take a look at Chef David Davenport’s Pear and Berry Crisp! This week, we are using the same topping to prepare a Dutch Apple and Pear Pie!
Dutch Apple and Pear Pie
David Davenport
Bloomington Cooking School
Topping:
1 1/2 cups flour
1/2 cup sugar
1 1/4 sticks salted butter
1 cup walnuts, finely chopped
1) Combine flour and sugar.
2) Slice the butter into small pieces and cut it into the flour mixture. Then fold in walnuts.
Filling:
3/4 cup sugar
1/2 cup corn starch
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 Honeycrisp apples, peeled, cored, and sliced
3 pears peeled, cored, and sliced
1 lemon, juiced
Rum, to taste
1 unbaked pie shell
1) Combine dry ingredients.
2) Combine apples, pears, lemon juice, and rum. Then mix with the dry ingredients.
3) Place in pie shell and cover with topping. (Any leftover topping can be frozen and used in the future.)
4) Place pie tin on a baking sheet and bake at 375ºF for 35 minutes. The pie is done when a knife easily penetrates an apple slice and the topping is bubbling. Bake time will be roughly 45 minutes.
