Apple-Pear Oat Crumble Pie
A couple of years ago, I brought home a friend from college for thanksgiving dinner. She wasn’t able to travel back to her family and I refused to let her celebrate alone in her dorm room. We texted and planned the meals we’d make at my apartment thanksgiving morning before heading to my childhood home to celebrate with the whole gang.
I’m usually known for my dessert offerings (and cornbread) during the holidays, and wanted to impress everyone with more than just a regular old ~apple pie~
After much deliberation, my friend and I decided upon this sweet medley of apples and pears that has a subtle tart hint of cranberries. A buttery, spiced pecan oat crumble sprinkled on top encapsulates all the autumnal flavors brewing inside while begging to be topped with a fat scoop of vanilla ice cream.
Now preheat your oven, roll out your crust, and enjoy!
Apple-Pear Oat Crumble Pie
INGREDIENTS
1 recipe for pie crust dough
Vegan or regular egg wash (see notes)
{Pecan Oat Crumble}
3/4 cup rolled oats
1/4 cup all-purpose flour
1/2 cup dark brown sugar
6 tbsp unsalted butter (freezing cold and cut into cubes)
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup chopped pecans
{Filling}
2-3 Bartlett or Anjou pears- peeled, cored, and thinly sliced
2-3 Cortland apples- peeled, cored, and thinly sliced
1/3 cup dark brown sugar
1/3 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp five spice
1/4 tsp salt
1 tsp vanilla extract
1/2 cup dried cranberries
DIRECTIONS
Preheat oven to 425f
Using a 9 inch pie dish, roll out the pie dough and slightly press the dough into the pan. If there’s too much excess dough hanging over the edge of the pan, use kitchen shears to leave about an inch left hanging over the rim. Fold the excess dough under and press into the pan. Crimp the edges of the pie (or choose another decorative measure for the pie crust such as the fork method).
Place the pie crust into the freezer while you prep the filling and oat crumble.
In a large bowl, add the sliced pears and apples. Squeeze about 1/2 lemon over the sliced fruit and toss.
Once the fruit is coated with the lemon juice, add the dark brown sugar, white sugar, 3 tbsp of flour, spices, vanilla extract, and dried cranberries. Stir until everything is evenly coated. Set aside for 15 minutes so the fruit can macerate.
To prepare the Pecan oat crumble, inn a medium bowl combine the rolled oats, flour, brown sugar, salt, and cinnamon.
Using your hands or a fork, break up the cold, cubed butter until clumps begin to form. You want to look for a crumbly like consistency (butter should be the size of peas)
Add the chopped pecans and fold in. Set the crumble aside in the refrigerator.
Remove the pie crust from the freezer and begin to add in the filling. If you find the filling to be too moist, that is okay- the juices will thicken when the pie cools.
Top the filling with the pecan oat crumble and evenly distribute it along the surface area. Brush on an egg wash along the pie crust edges
Bake the pie at 425f for 20 minutes. After about 20 minutes, you may find the pie crust edges beginning to brown. If so, remove the pie from the oven and gently cover with strips of aluminum foil. Continue to bake at 425f for 20-25 minutes until the crumble is golden brown and bubbly.
Let the pie cool for a minimum of 2 hours. I find that this pie can be made the morning of thanksgiving or even the night before.
Serve with a scoop of vanilla ice cream.
Dive in!
Notes
Vegan Egg Wash
Ingredients
2 tbsp non-dairy milk (I prefer to use an unsweetened, unflavored oat milk)
1 tsp agave nectar or maple syrup
Directions
Whisk the milk and sweetener until combined
Using a pastry brush (I suggest using a silicone based one), coat the exposed pie crust. Be sure to get within every nook and cranny for the perfect golden crust.