Best 9 Apple And Pear Streusel Pie Recipes

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Embark on a delightful culinary journey as we explore the art of crafting the perfect apple and pear streusel pie. This classic dessert, with its flaky crust, tender fruit filling, and crunchy streusel topping, is a symphony of flavors and textures that will tantalize your taste buds. From selecting the right apples and pears to mastering the streusel topping, we'll guide you through each step of the process, ensuring a delicious and memorable pie that will impress your friends and family. Let's dive into the world of apple and pear streusel pie and discover the secrets behind this timeless treat.

Let's cook with our recipes!

SPICED APPLE AND PEAR PIE



Spiced Apple and Pear Pie image

This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon fine salt
3/4 cup cold unsalted butter (1 1/2 sticks), diced
1 large egg
3 to 4 tablespoons very cold water
1/2 lemon
3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 large egg, beaten

Steps:

  • Dough:
  • Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
  • Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
  • Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
  • Filling:
  • Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
  • Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
  • Form the pie:
  • Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
  • Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
  • Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
  • Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
  • Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

PEAR-APPLE PIE WITH STREUSEL TOPPING



Pear-Apple Pie with Streusel Topping image

Try a slice of this Pear-Apple Pie with Streusel Topping when you're looking for a fruity treat. This pie is made with apples and perfectly ripened pears and then topped with a crispy streusel topping to tie everything together. This Pear-Apple Pie with Streusel Topping makes any evening cozy.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h20m

Yield Makes 10 servings.

Number Of Ingredients 9

3 cups thinly sliced peeled apples
3 cups thinly sliced peeled pears
3/4 cup firmly packed brown sugar, divided
2 Tbsp. MINUTE Tapioca
3/4 tsp. ground cinnamon
1/2 cup flour
1/4 cup (1/2 stick) cold butter or margarine, cut into pieces
1/2 cup walnut pieces, chopped
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)

Steps:

  • Preheat oven to 400°F. Toss apples and pears with 1/2 cup of the brown sugar, tapioca and cinnamon in large bowl. Let stand 15 minutes. Mix flour and remaining 1/4 cup brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts; set aside.
  • Prepare pie crust in 9-inch pie plate as directed on package. Fill with fruit mixture; top with crumb mixture.
  • Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

APPLE STREUSEL PIE



Apple Streusel Pie image

This is the first on the dessert table to be devoured at any function or festivity! I made this up from a pie I had eaten at a restaurant years ago. This recipe makes two deep dish pies.

Provided by Lori Jett

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 9

2 ounces butter
½ cup packed brown sugar
½ cup all-purpose flour
1 cup chopped pecans
9 apple - peeled, cored and sliced
¼ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 recipes unbaked pie shells

Steps:

  • Preheat oven to 350 degrees F (175 C).
  • Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
  • Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
  • Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

Nutrition Facts : Calories 777.5 calories, Carbohydrate 92.8 g, Cholesterol 15.1 mg, Fat 44.2 g, Fiber 6.3 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 604.6 mg, Sugar 36.3 g

SPICED PEAR & APPLE PIE



Spiced Pear & Apple Pie image

Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h

Yield 8

Number Of Ingredients 11

1 Classic Crisco® Double Pie Crust
4 cups peeled, thinly sliced pears
2 cups peeled, thinly sliced apples
¾ cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon lemon juice
Milk
Cinnamon sugar

Steps:

  • Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
  • Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
  • Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
  • Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g

APPLE PEAR PIE



Apple Pear Pie image

This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. -Grace Camp, Owingsville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Pastry for double-crust pie (9 inches)
3 medium ripe pears, peeled and thinly sliced
3 medium tart apples, peeled and thinly sliced
1 cup plus 1 teaspoon sugar, divided
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1 teaspoon whole milk

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 438 calories, Fat 19g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE



Streusel Topped Pear and Blueberry Pie image

Categories     Berry     Fruit     Dessert     Bake     Blueberry     Pear     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (or more) ice water
Filling:
2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch pieces
9 tablespoons sugar
2 tablespoons orange juice
Pinch of salt
2 1/4 cups frozen blueberries
6 tablespoons all purpose flour
Walnut-Streusel Topping

Steps:

  • For crust:
  • Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
  • Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
  • For filling:
  • Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
  • Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.

APPLE PIE WITH PECAN STREUSEL



Apple Pie with Pecan Streusel image

Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 5-inch pies

Number Of Ingredients 23

3 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 sticks unsalted butter, cut into small pieces, frozen
3/4 to 1 cup buttermilk
6 cups Honeycrisp apples (about 2 pounds), peeled, cored, and sliced 1/8 inch thick, using a mandoline
1 tablespoon lemon juice
1/2 cup granulated sugar
1 cup packed light-brown sugar, divided
1 tablespoon plus 1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
1 teaspoon vanilla extract
1/4 cup heavy cream
4 tablespoons unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon unsalted butter
1 scant cup pecans, roughly chopped
1 large egg white, beaten
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • Pastry: Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and pulse until butter is incorporated, leaving pieces no larger than the size of a lentil. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With machine running on low speed, slowly add 3/4 cup buttermilk. Process until dough just comes together but does not form a ball, adding up to 1/4 cup more buttermilk if needed to bring dough together. Finish by hand, firmly pressing dough together to incorporate wet into dry. When there are still some dry crumbles, divide dough in half. Transfer each half to a piece of plastic wrap. Using the plastic wrap, form each into a disk and wrap well. Chill until firm. Divide each disk into 6 equal pieces. Working with one piece at a time, roll out on a lightly floured work surface into a 7-inch circle. Transfer to a baking sheet and place in freezer until well chilled. Repeat process with remaining dough.
  • Filling: Toss apples to coat with lemon juice in a large bowl. Add granulated sugar, 1/2 cup brown sugar, flour, cinnamon, and salt; toss to combine. Gently stir in vanilla and heavy cream. Melt butter in a large pot over medium heat, and add remaining 1/2 cup brown sugar and apple mixture. Cook, stirring occasionally, until mixture thickens. Let cool and transfer to refrigerator until chilled.
  • Streusel: Combine flour, sugar, and butter in a medium bowl. Mix until coarse crumbs form; add pecans and mix to incorporate. Transfer to refrigerator until chilled.
  • Finishing: Preheat oven to 375 degrees. Fit one dough round into a 5-inch metal pie tin to create a bottom crust. Fill with about 1/2 cup of the apple filling mixture. Sprinkle with 1 tablespoon streusel mixture. Gently brush edges of dough with egg white to moisten. Top with a second round. Gently press to adhere. Trim edges flush to end of pan and crimp, as desired. Brush top with egg white. In a small bowl, combine cinnamon and sugar and sprinkle over pie. Place on a rimmed baking sheet and transfer to refrigerator until chilled. Repeat process with remaining ingredients.
  • Transfer pies to oven and bake until golden brown, 45 to 50 minutes. Let cool on a wire rack. Serve warm or at room temperature.

APPLE CUSTARD STREUSEL PIE RECIPE BY TASTY



Apple Custard Streusel Pie Recipe by Tasty image

Here's what you need: flour, salt, cold butter, shortening, softened butter, sugar, sour cream, flour, salt, vanilla extract, eggs, apple, shredded cheddar cheese, softened butter, flour, brown sugar

Provided by Samantha Kolber

Categories     Desserts

Yield 8 servings

Number Of Ingredients 16

2 cups flour
¼ teaspoon salt
¼ cup cold butter
¼ cup shortening
2 tablespoons softened butter
¾ cup sugar
1 cup sour cream
⅕ cup flour
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups apple, sliced
¾ cup shredded cheddar cheese
4 tablespoons softened butter
½ cup flour
⅓ cup brown sugar, firmly packed

Steps:

  • Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
  • Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
  • Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
  • Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
  • Remove pie from the oven and cool. Serve.

Nutrition Facts : Calories 641 calories, Carbohydrate 73 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, Sugar 24 grams

RUSTIC APPLE STREUSEL PIE



Rustic Apple Streusel Pie image

Be sure to slice the apples thin so that they cook in the amount of time needed to bake the crust - this isn't a chunky filling.

Provided by Emily Weinstein

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

1/2 recipe Tender Pie Dough (see recipe)
4 pounds Granny Smith apples, peeled, cut into 1/4-inch-thick slices and trimmed
2/3 cup superfine sugar
3 tablespoons unbleached all-purpose flour, plus more for rolling out the dough
2 teaspoons pure maple syrup, preferably Grade B
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
3/4 teaspoon pure vanilla extract
1 large egg, well beaten with a hand blender
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 tablespoon superfine sugar
1 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
2 1/2 tablespoons unsalted butter, melted
1/8 teaspoon pure vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat to 350°F. Line a half-sheet pan with parchment paper.
  • To make the filling, gently toss the apples, sugar, flour, maple syrup, lemon juice, cinnamon, and vanilla in a medium bowl until well combined.
  • Make the streusel. Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.
  • Lightly flour a work surface. Unwrap the dough and rap the entire circumference around its edge on the work surface. Dust the top of the dough with flour. Roll out into a 15-inch round. Transfer the dough to a 9-inch pie pan, centering it in the pan, and let the excess dough hang over the sides. Heap the apples in the crust, mounding them high in the center. Bring up the edges of the dough, pleating the dough as needed around the circumference of the dish - the center of the filling will be visible. Brush the exposed crust with the egg. Place the streusel over the exposed filling to cover it, then sprinkle any remaining streusel over the crust.
  • Place the pie on the half-sheet pan. Bake, rotating the pan halfway through, until the crust is golden brown and any juices that escape are thick, about 1 hour. If the crust is browning too quickly, tent it with parchment paper. Remove from the oven and cool on a wire rack for 1 hour. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 71 milligrams, Sugar 42 grams, TransFat 0 grams

Tips:

  • For a flakier crust, use a food processor to combine the dry ingredients and butter. Pulse until the mixture resembles coarse crumbs.
  • To prevent a soggy bottom crust, pre-bake the crust for 10-15 minutes before adding the filling.
  • Use a variety of apples and pears for a more complex flavor. Some good combinations include Granny Smith and Bartlett, Honeycrisp and Bosc, or Braeburn and Anjou.
  • For a sweeter filling, add 1/2 cup of sugar to the apples and pears.
  • If you don't have a pastry blender, you can use two forks to combine the butter and flour.
  • To make the streusel topping, use a fork to combine the flour, sugar, and butter until it resembles coarse crumbs.
  • For a crispy streusel topping, bake the pie at a high temperature for the first 15-20 minutes.
  • Let the pie cool for at least 1 hour before serving. This will give the filling time to set.

Conclusion:

Apple and pear streusel pie is a classic dessert that is perfect for any occasion. The combination of apples and pears creates a delicious and complex flavor, while the streusel topping adds a crispy and sweet crunch. With a few simple tips, you can make a perfect apple and pear streusel pie that will be enjoyed by everyone.

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