A pear convert.

A colleague recently requested an apple crumble for his friend. Got me off my lazy butt to bake this, just to make sure that my pie baking skills ain’t rusty. Haha!

apple and pear crumble

Crumbles and pies always remind me of my group of good pals. I once baked an apple pie, and they jumped at it almost immediately after it came out of the oven.

Needless to say, it wasn’t such a good idea…

One because the filling wasn’t set, so it was a little watery. But that wasn’t why it was bad. It was bad because few of them had a sore throat the day after because it was HOT. One of them had to even take MC. Oops. So now they always joke about the potent apple pie, and if they wanted MC they knew who to go to :P

Moving on to the crumble pie, I decided this time round I wanted something different. Instead of just apples, I threw in pears as well! This idea came about from Trina’s tea party when she made her apple and pear crumble. Maybe it’s because apple pies and crumbles are so common. When I tasted the pear in Trina’s crumble, my first thought was “i really need to make this into a crumble tart or pie!”

I still love apple tarts or pies, but i think i have a new found love in pears. *grinz*

Apple and pear crumble
Recipe makes a 6 inch pie. Double to recipe if you want a 9 inch pie!

Crust – adapted from Dorie Greenspan’s Sweet Tart Dough (this recipe is a keeper!!)

1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 tsp salt
1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
1 large egg yolk (save the egg white, we’ll be using it for the crust later!)

Pear and Apple Filling
2 apples, cored and sliced
1 anjou pear, cored and sliced
2 tbsp white sugar
2 tbsp brown sugar
1 tbsp flour
2 tbsp butter

For the crust
1. Put the flour, sugar, salt into a mixing bowl.

2. Put the cubed butter into the mixture and rub the butter in, until the flour looks like cornmeal

3. Add the egg yolk, and mix until the dough comes together. (Careful not to overmix it, this might make the dough tough)

4. At this stage, you can either press the dough into your pans or chill it to use later (I wrapped mine in cling wrap for about 1 hour before removing to roll and place it into the pie pan)

5. Note! – We’re gonna do the crumble now with the remaining dough. Put the dough into a bowl, add about 2 tbsps of icing sugar and 1 tbsp of flour. Using your fingers, separate the dough into smaller pieces together with the flour and sugar. Set aside in the  fridge once done.

For the filling
1. Place the apples and pears into a pot or frying pan, fry till juices are released
2. Add butter, flour and sugar, mix until it’s all dissolved
3. Let simmer for about 10 minutes

Assembly
1. Preheat your oven to 375°F.
2. Remove your crust from the fridge. Place an aluminum foil on top of the crust, and weigh it down with baking weights / beans.
3. Bake the pie for about 15 mins. Remove the foil and weights, brush the crust with the egg white and return to the oven to bake for another 10 minutes.
4. After 10 minutes, remove the tart from the oven. Turn up the oven temperature to 300°F. Put filling into the tart crust, then top with the crumble!
5. Return the tart to the oven and bake for45 mins minutes, until the top of the crumble browns (you can cover with an aluminum foil if it browns too fast)
6. Remove from oven, let cool for about an hour (for the filling to set).
7. Cut and eat! :)

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