Apple-Pear Crumb Pie

Apple-Pear Crumb Pie
Servings: 10 Prep 25 mins Bake 375°F 1 hr to 1 hr 10 mins


  • 1 prepared refrigerated piecrust (from a 15-ounce package)
Crumb Topping:
  • Crumb Topping:
  • 3/4 cup packed dark-brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 6 tablespoons unsalted butter, cut into pieces and chilled
  • 1 cup chopped walnuts
Pie Filling:
  • Pie Filling:
  • 1 1/2 pounds Jonagold apples, peeled, cored and thinly sliced
  • 1 1/4 pounds ripe Bosc pears, peeled, cored and thinly sliced
  • 1 cup granulated sugar
  • 3/4 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon

Make It

1. Heat oven to 375 degrees F. Prepare piecrust.


2. Combine brown sugar, flour, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts.


3. In a large bowl, toss together apples and pears. In a medium-size bowl, stir together sugar, sour cream, flour and cinnamon and fold into apple-pear mixture.

4. Spoon filling into pie shell; tilt slightly so liquid flows evenly to all parts of pie shell. Top pie with crumb topping, mounding slightly. Place on small foil-lined baking sheet.

5. Bake in 375 degrees F oven for 30 minutes. Reduce temperature to 350 degrees F; bake 30 to 40 minutes more, until fruit is tender. If topping browns too quickly, loosely tent pie with aluminum foil. Let cool for at least 4 hours. (Can be made a day ahead. Cover pie and refrigerate.)

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 521, Fat, total (g): 23, chol. (mg): 38, sat. fat (g): 10, carb. (g): 76, fiber (g): 4, pro. (g): 5, sodium (mg): 155, Percent Daily Values are based on a 2,000 calorie diet.