Pear and Berry Crumb Pie

Mike Garten

Yields:

Oats and almonds, spiced with cinnamon and cloves, make the ultimate topper for any Thanksgiving pie.

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Ingredients

Make Pear and Berry Filling
1. Step 1In large bowl, combine sugars and nutmeg. Peel, core, and slice pears and apples 1/4 inch thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling.
Make Crumb Topping
1. Step 1In food processor, combine sugars, cinnamon, cloves, and salt. Add flour and pulse to incorporate. Add butter and pulse just until large clumps form. Transfer to bowl and gently toss with oats and almonds if using; refrigerate until ready to use.
Make pie
1. Step 1 Heat oven to 400 degrees F. On floured surface, with lightly floured rolling pin, roll pie disk into 12-inch circle. Transfer to 9-inch pie plate. Trim excess dough. Fold dough rim under; crimp as desired. Line crust with parchment paper; fill with pie weights or dried beans. Bake 15 minutes or until bottom is slightly dry. Remove parchment and weights. Bake 10 minutes or until golden; remove from oven. Reduce temperature to 375 degrees F.
2. Step 2Sprinkle filling with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top with Crumb Topping. Bake 1 hour to 1 hour and 15 minutes or until crust is deep golden brown and filling is bubbly.