Coconut Streusal Topped Sour Cream Apple-Pear Pie with Cranberries
This delicious holiday recipe is sure to be a hit. It is one that our family has enjoyed for many years, with new ingredients added for perfection until we finally got the recipe just right.
In a hurry? Frozen deep-dish or boxed pie crusts work well in a pinch, and wont detract much from the already flavor-rich pie. Serves 6-8. Embellish with a dollop of whipped cream, or french vanilla ice cream for best results.
For a home made pie crust:
All purpose flour
½ teaspoon salt
¾ cup shortening
5-6 tablespoons cold water
In a medium sized bowl, stir flour and salt. With pastry blender or two knives, used scissors fashion, cut in shortening until mixture resembles coarse crumbs.
Sprinkle cold water, 1 tablespoon at a time, into mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together. Shape pastry into ball.
After preparing pastry (above), on lightly floured surface, with floured rolling pin, roll pastry into round about two inches larger than pie plate. Transfer round to pie plate and ease into it. Trim edge leaving one inch overhang. Fold overhang under, then bring up over pie plate rim; pinch to form a high edge, then make a decorative edge by gently pressing around rim with a fork. Bake at 425 degrees F° for 15 minutes, or until golden. Allow to cool before filling.
Apple-Pear Pie Filling
3 med-Lg sized apples, peeled, cored and cut into slices
3 med-Lg sized pears, peeled, cored and cut into slices
1/2 cup brown sugar
1/2 cup white sugar
1/2 stick of butter
1/2 cup dried cranberries
1/2 cup sour cream
3 tablespoons flour
Juice from one lemon
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1) Toss chopped apples and pears in a bowl with sugar, spices, and flour.
2) Mix in sour cream, lemon juice and zest
3) Add walnuts and cranberries. Mix everything, and pour into pie crust
4) Cut butter ino pieces and poke into the top of pie
1/2 bag sweetened. shredded coconut
1/2 cup finely chopped walnuts
1/2 teaspoon cinnamon
1/4 cup flour
1/2 cup melted butter
Mix all ingredients and crumble over top of pie. Put tin foil under pie to keep from dripping into stove, and lightly place a piece of tin foil over the top. Bake in an oven at 425 degrees F for 45 minutes. Lift tin foil and continue baking until golden brown (about 15 minutes.)
As an alternative, if you are not a huge fan of coconut, a second pie shell crust can be substituted. Just place the raw dough over the top, pinch to seal and cut a few slits in it. I always like alternatives. The nice thing about this recipe is its adaptability. If you have freshly harvested a bunch of apples and/ or pears and want to make a quick dessert, but have no cranberries…it is easily done. Of course, the best recipe uses everything. Ths one will warm your tummy, and your family will probably want you to make it again, and again….