Canned Pear Streusel Pie Recipes

APPLE AND PEAR STREUSEL PIE

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

PEAR PIE WITH STREUSEL TOPPING

Steps:

• Equipment Set aside a rolling pin, 9-inch (23-cm) pie plate (I highly recommend ceramic), pastry brush, bench scraper, kitchen scissors, and plastic wrap. You will need these items as you prepare and assemble the pie dough.
• In a medium bowl, whisk together the flour, sugar, and salt until combined. Add the cubed cold butter pieces and toss gently, so that each piece of butter is lightly coated in the flour mixture. Using your thumb and forefinger on both hands, press the butter cubes using your thumb and forefinger of both hands into shingles or thick discs. Break up any large pieces of butter with your fingers so they're no bigger than the size of a half walnut. If the butter pieces are too large, it can result in butter leaking during baking. If the dough becomes at all greasy, allow the mixture to chill in the refrigerator for 15 minutes before continuing.
• Add 3 tablespoons (45 mL) of the cold ice water, then toss and mix the ingredients together with your hands until the water has been evenly incorporated. If any bits are particularly dry, add a touch of water to those bits as needed. *Note: You will most likely need to use the full 4 tablespoons (1/4 cup; 60 mL) of water, but this can vary depending on your flour and the humidity of your kitchen. The dough will be slightly shaggy, but should be able to be pressed together with your hands. Transfer to your kitchen countertop, press the dough together, folding it over itself once or twice to laminate the dough and help bring it together.
• Gently shape the dough into a round disc, roughly 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 1-2 hours (minimum) or 1-2 days ahead. Make-Ahead Tip: Pie dough can also be frozen for up to 3 months; thaw in the fridge overnight before using.
• Remove the chilled dough from the fridge, unwrap, and place on a lightly floured countertop. Allow to sit for 5 to 10 minutes if it is too cold. Using a lightly floured rolling pin, roll the dough into a 14-inch (35-cm) diameter circle rotating the dough continuously to ensure it is not sticking to the countertop. Be gentle and avoid stretching the dough. If the dough becomes too soft or difficult to work with, chill in the refrigerator for 10 to 15 minutes before proceeding.
• Carefully transfer the dough to a 9-inch (22-cm) pie pan. Gently lift and nudge the dough into the edges of the pan without stretching the dough. Using kitchen scissors, trim the overhang so that it extends no more than ¾-inch to 1-inch past the edge of the pan. Fold the edges under and crimp as desired. Brush off any excess flour with a pastry brush, cover the surface, tightly with plastic wrap, and chill in the refrigerator while you prepare the streusel topping and pear filling.
• Set a half sheet pan in the center rack of the oven and preheat the oven (and sheet pan) to 400°F (204°C). Note: If you have a baking stone or steel, set the half sheet pan on top for an extra blast of heat.
• Make the Streusel Topping: In a medium mixing bowl, combine the ¾ cup (90g) unbleached all-purpose flour, ¾ cup (75g) rolled oats, ¼ cup (55g) light brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon allspice, and ¼ teaspoon Diamond Crystal kosher salt. Add 5 tablespoons (70g) cubed unsalted butter and toss to coat.
• Using your fingertips, work and press the butter into the dry ingredients until the butter is well dispersed and there is a good mixture of smaller and larger crumbs. Chill topping in the refrigerator until ready to use.
• Put the lemon juice into a large mixing bowl. Peel the pears, cut in half, and core (*I use a small melon scooper for this). Chop into roughly ½-inch chunks and add to the lemon juice, tossing the pieces gently to coat. This will help them from oxidizing. Note: I like to peel, core, and chop one pear at a time, adding it to the lemon juice, and tossing before proceeding with the next pear.
• Add the brown sugar, all-purpose flour, vanilla extract, cinnamon, ginger, allspice, and salt to the bowl with the chopped pear. Toss the mixture together gently to incorporate the ingredients evenly.
• Prepare Egg Wash: Combine the egg and milk in a small bowl. Whisk until smooth. Set aside.
• Remove the shaped and chilled crust from the refrigerator. Gently transfer the pear filling with any juices into the pie shell, spreading it into an even, thick layer.
• Sprinkle the crumble topping over the pear mixture (it will be a thick and generous layer!). Brush the crimped edges of the pie dough lightly with the egg wash mixture. Transfer the pie dish onto the preheated half sheet pan in the oven. The added heat from the sheet pan will help the bottom crust cook through and brown, as well as catch any potential bubbling juices during baking.
• Bake the pie at 400°F (204°C) for 30 minutes; reduce the oven to 350°F (176°C) and continue baking for an additional 30 to 40 minutes, or until deeply golden and the pear filling is just bubbling.
• Set pan on a wire rack and allow pie to cool for at least 2 to 3 hours before serving. Allowing the pie to cool is important as it helps set and prevent a runny filling.
• Serve slightly warm with vanilla ice cream or a drizzle of heavy cream. Custard or lightly whipped cream are other great choices.
• Storage Tips: Leftover pie can be covered with plastic wrap and kept out at room temperature for up to 2 days, or refrigerated for up to 4 to 5 days.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE

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.