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Apple & Pear Nutty Crumb Pie

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  • Prep Method: Baked
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  • 3 lb. Apples and ripe pears, peeled, cored, and cut into 3/4-inch chunks
  • 1/2 cup dried berries (cranberries, cherries, your choice)
  • 2/3 cup packed dark brown sugar
  • 3 TBS All-purpose flour
  • 1 tsp. Ground cinnamon
  • 1 tsp. Vanilla extract
  • 1/4 tsp. Ground nutmeg
  • Pinch ground cloves
  • Pinch salt
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3/4 tsp. Ground cinnamon
  • 1 stick unsalted butter, cut into pieces
  • 1/2 cup chopped walnuts (or other nuts)


Toss apples through salt together in a large bowl until well blended and pile into unbaked pie shell. (If making a two crust pie, omit the next step and crimp a top pastry into place, cut vent holes, brush with egg, sprinkle with sugar and bake as below.)

In a medium bowl, mix the flour, brown sugar, and cinnamon. Cut the butter into the flour mixture with a pastry blender until coarse crumbs form. Stir in the nuts. Crumble on top of fruit.

Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake until the crust is golden and the fruit is tender, about 40-50 minutes longer. If topping browns too quickly, tent with foil.

Makes one 9-inch pie.


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