Streusel Topped Pear And Blueberry Pie Recipes

BLUEBERRY CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That's ok. Place filling in the refrigerator until needed in step 4.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the edges of the crust. Place pie in the refrigerator until needed in the next step.
• Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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.

CANNED PEAR STREUSEL PIE

Steps:

• Gather the ingredients.
• In a small bowl, combine the all-purpose flour, sugar, light brown sugar, cinnamon, melted butter, and pecans. Set aside.
• Gather the ingredients. Preheat oven to 350 F.
• Drain the sliced pears and reserve the liquid for another purpose.
• In a medium bowl, mix together the sliced pears, all-purpose flour and sugar, tossing until fruit is coated.
• Turn into the crust, spreading out evenly.
• Scatter the streusel topping evenly over fruit.
• Place the filled pie on a baking sheet to catch any drips. Bake about 40 minutes or until juices are bubbling.
• Remove from oven and cool slightly to serve warm or cool completely to serve at room temperature. A scoop of vanilla ice cream or dollop of whipped cream to accompany this dessert never hurts.

PEAR STREUSEL PIE

Steps:

• Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan. Cook over medium heat for 8 minutes.
• Lift pears out with a slotted spoon and place in pie shell.
• In a small bowl mix cornstarch and water until smooth. Add to mixture in saucepan. Cook, stirring until thick.
• Pour mixture over pears and place pie on a baking sheet. Bake 350 degrees for 30 minutes.
• Mix strusel topping with a fork until crumbly. Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.

PEACH BLUEBERRY STREUSEL PIE

Steps:

• Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
• *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
• Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
• Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

BLUEBERRY STREUSEL PIE

Steps:

• To make crust: Stir together 1 cup flour, 1 tablespoon sugar, and salt in a medium bowl.
• Melt 1 tablespoon butter in a small saucepan over low heat.
• Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.
• Cover loosely with with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drippings.
• Bake for 55 to 65 minutes, or until the berries are juicy and bubbling.
• Frozen berries will take 10 minutes longer to cook.
• Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer, or until the streusel is golden.
• Cool on a wire rack for 30 minutes, then cool completely in the refrigerator, about 2 hours.