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A slice of apple pear pie with a scoop of ice cream on top
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5 from 2 votes

Dutch Apple Pear Pie

Dutch Apple Pear Pie is a slight variation of the classic Dutch Apple Pie with crumb topping. This pie is made with both sweet apples and delicate pears in the filling for an amazing Autumn dessert.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert, Pie
Cuisine: American
Servings: 8 slices
Calories: 491kcal
Author: Trang

Ingredients

Pie filling

  • 3 medium apples approximately 1 lb 2 oz, peeled & sliced
  • 3 medium pears approximately 1 lb 3 oz, peeled & sliced
  • 1 tablespoon fresh squeezed lemon juice
  • ½ cup granulated sugar 94 g
  • ¼ cup corn starch 30 g
  • 1 teaspoon apple pie spice 3 g
  • ¼ teaspoon kosher salt 1 g

Streusel

  • ¾ cup all-purpose flour 93 g
  • ¼ cup dark brown sugar 54 g, packed
  • ¼ cup granulated sugar 46 g
  • A pinch of kosher salt
  • 1 teaspoon apple pie spice
  • 3 oz unsalted butter 85 g, cold & cubed

Egg wash

  • 1 egg white

Instructions

Make the pie crust

  • Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
  • Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
  • Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour. Make the streusel while waiting.
  • Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
  • Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim all the excess dough leaving just enough to fold under and create a fluted edge.
  • Cover the pie dish with plastic wrap and keep refrigerated or freeze for 15 - 30 minutes.

Make the crumb topping

  • While the pie dough is resting in the refrigerator, make the streusel by combining flour, brown sugar, granulated sugar, just a pinch of salt, and apple pie spice in a small mixing bowl, mix together thoroughly with a whisk.
  • Cut the cold butter into small cubes and add to the dry mixture. Use a pastry blender to cut the butter into the dry mixture or pinch it together with your fingers until the texture is of wet sand. Cover and freeze until ready to use.

Make the pie filling

  • Peel, core and cut the apples and pears into about ¼” slices. You can cut the pear slices slightly larger than ¼” if they seem a bit softer than the apples.
  • Toss peeled and sliced apples and pears with lemon juice in a large bowl.
  • Mix together sugar, corn starch, salt, and apple pie spice in a small bowl, sprinkle over the sliced fruits and mix until evenly distributed

Assemble and bake

  • Preheat the oven to 425°F.
  • Separate an egg white into a small bowl, beat it lightly with a fork. Take the pie dish out of the freezer, poke steam holes with a fork, use a pastry brush to brush the bottom crust with beaten egg white to prevent the crust from getting soggy.
  • Add the pie filling including any juice into the pie crust. For a neater filling, place the sliced fruits in concentric circles in layers by hand, then pour the juice over it.
  • Add the frozen streusel on top.
  • Place the pie plate on a baking sheet. Reduce the oven to 400°F and bake in the middle of the oven for 45 minutes until the filling is cooked through, soft when checked with a toothpick, and bubbly.
  • Allow the pie to cool completely so the filling has time to set before slicing and serving.

Notes

  • You can use your favorite type of apples and pears for this recipe. But for a balance of tart and sweet, use a couple of Granny Smith apples in the mix.
  • Make sure to pick ripe but firm pears so they don’t fall apart while baking.
  • Brushing egg white on the bottom crust prevents the crust from getting soggy when baked. If you don’t want to do this, you may want to par-bake your pie crust first, allow it to cool a bit before adding the pie filling and bake it again.
  • Freezing the crumb topping will prevent it from melting into the pie when baked.
  • If you’re using a glass or ceramic pie dish, extreme temperature change can cause it to crack so only freeze the pie in the pan if you have a metal pan.

Nutrition

Serving: 231g | Calories: 491kcal