Apple Pear Pie with Cornmeal Streusel
Recipe type: Dessert
Serves: 8 - 10
It's almost fall, but it's definitely not too early to try this Apple Pear Pie with Cornmeal Streusel from Ken Haedrich, Dean of
GOOD BASIC PIE DOUGH, refrigerated
  • 4 cups peeled, cored, and sliced baking apples
  • 2 cups peeled, cored, and sliced ripe pears
  • 1 tablespoon lemon juice
  • ½ teaspoon finely grated lemon zest
  • ⅓ cup plus 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon ground ginger
  • ⅔ cup all-purpose flour
  • ⅓ cup fine yellow cornmeal
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon cinnamon
  • ½ cup (1 stick) cold unsalted butter, cut into ¼" pieces
  1. Once the dough has chilled, place it on a sheet of lightly floured wax paper and roll it into a 13" circle. Invert the paper and pastry over a 9½" deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, then sculpt the overhang into an upstanding rim. Flute if desired. Place in the freezer for 15 minutes while you preheat the oven to 400°.
  2. Make the filling: mix the apples, pears, lemon juice, lemon zest, and ⅓ cup sugar in a large bowl. Set aside for 10 minutes, to juice. Mix the remaining tablespoon sugar, cornstarch, and ginger in a small bowl. Add to the fruit and mix well. Turn the fruit filling into the chilled shell and spread evenly. Place on the center oven rack and bake for 25 minutes.
  3. While the pie bakes, make the streusel: put the flour, cornmeal, sugar, salt, and cinnamon in the bowl of a food processor. Pulse briefly, to mix. Scatter the butter over the dry mixture. Replace the lid and pulse the machine, repeatedly, until the mixture resembles fine crumbs.
  4. Empty the crumbs into a large mixing bowl and rub between your fingers to make larger, buttery crumbs. Refrigerate.
  5. After 25 minutes, slide the pie out of the oven and carefully dump the crumbs over the filling, raking them around with a fork to spread them evenly. Careful not to touch the hot pan. Slide the pie back into the oven and reduce the heat to 375°. Bake the pie another 30 minutes, until the crumbs are golden brown and the fruit juices bubble thickly through the topping. Transfer to a rack and cool thoroughly.
Recipe by The Pie Academy at