Pear and Apple Pie

Coconut Layer Cake Murder

**Hannah's Note: This pie was inspired by Lyn Jessup's pear crisp and Mom's Apple Pie.**

## Ingredients

**The Crust**

* One 8-inch or 9-inch frozen deep-dish piecrust ***(I used Marie Callender's—you can also make your own if you wish)***

**The Filling**

* ¾ cup white ***(granulated)*** sugar
* ¼ cup flour
* ¼ teaspoon nutmeg ***(freshly ground is best, of course)***
* ½ teaspoon cinnamon ***(if it's been sitting in your cupboard for years, buy fresh!)***
* ¼ teaspoon cardamon
* ¼ teaspoon salt
* 3 cups sliced, peeled apples ***(I used a combinations of Granny Smith and Fuji and Gala)***
* 3 cups sliced, pared pears ***(I used fresh pears just barely rice NOT overripe)***
* 1 teaspoon lemon juice
* ½ stick cold salted butter ***(¼ cup, 2 ounces, ⅛ pound)***

**Crumble Topping**

* 1 cup all-purpose flour, ***(pack it down when you measure it)***
* ½ cup cold, salted butter ***(4 ounces, ¼ pound)***
* ½ cup brown sugar ***(pack it down in the cup when you measure it)***
* ½ teaspoon ground cinnamon

## Directions

* Preheat oven to 350°F, rack in the middle position.
* If you use homemade piecrust, roll out enough for a 9-inch round and place it in a pie pan.
* If you are using a frozen piecrust, thaw it according to the package directions. Leave one right in its pan.

**To Make the Filling**

* Mix the sugar, flour, and salt together in a small bowl.
* Prepare the apples and pears by coring them, peeling them, and slicing them into a large bowl. When they're all done, toss them with the teaspoon of lemon juice. ***(Just sprinkle on the lemon juice and use your impeccably clean fingers to toss the apple and pear slices.)***
* Dump the small bowl with the dry ingredients on top of the apples and pears. Toss them to coat the slices. ***(Again, use your fingers.)***
* Place the coated apple and pear slices in the pan with the piecrust. You can arrange them symmetrically if you like, or just dump them in as best you can. There will probably be some leftover dry ingredients at the bottom of the bowl. Just sprinkle it on top of the fruit slices in the pie pan.
* Cut the cold butter into 4 pieces and then cut those pieces in half. Place the pieces on top of the apples just as if you were dotting the apples with butter.
* Next, you will top your pie with a crumble very like the one that Lyn uses on her pear crisp.

**Crumble Topping**

* Put the flour into the bowl of a food processor with the steel blade attached. Cut the stick of butter into 8 pieces and add them to the bowl. Cover with the ½ cup of firmly-packed brown sugar and sprinkle on the cinnamon.
* Process with the steel blade in an on-and-off motion until the resulting mixture is in uniform small pieces.
* Remove the mixture from the food processor and place it in a bowl.
* Pat handfuls of the Crumble Topping in a mound over your pie. With a sharp knife, cut several slits near the top of the dome to let out the steam that develops when your pie bakes.
* Choose a baking sheet with sides. Line the inside of the baking sheet, including the sides, with foil. ***(This is in case any juice from the pie flows out of the top during baking and drips down onto the baking sheet.)***
* Place your pie in the center of the baking sheet.
* Bake your Pear and Apple Pie at 350°F for 50 to 60 minutes or until the apples and pears are tender when pierced with the tip of a sharp knife and the Crumble Toppling is golden brown.
* To serve: This pie is yummy either warm, room temperature, or cold straight out of the refrigerator. If you serve it at room temperature or warm, it's wonderful topped with a scoop of vanilla or cinnamon ice cream. Make sure to accompany this pie with hot, strong coffee or tall glasses of milk.

Yield: 6 to 8 slices of pie.