Author Notes
This pie is filled with plenty of fruit and relatively small amount of dough. I used just one recipe of a delicious pecan streusel for the crust and the crumb topping and sweetened the filling and whipped cream with Maple Syrup. I also added fresh ginger and lemon for a little spice and freshness. This kind of pie is also very, very tasty with any seasonal fruit or berries and any nuts of your choice. —Kukla
Ingredients
- For the Pecan Crumble
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• 1 3/4 cups all-purpose flour
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• 1 cup packed light-brown sugar
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon coarse salt
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• Zest of 1 large lemon
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• 1 1/2 sticks cold unsalted butter, cut into small pieces
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• 1 1/2 cups finely chopped toasted pecans
- For the Spiced Apple-Pear filling
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• Juice of the zested lemon which was used in the streusel
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• 2 teaspoons finely grated peeled gingerr
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• 1/4 cup Organic Maple Syrup
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• 3 medium Granny Smith apples, peeled, cored and thinly sliced
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• 3 medium ripe but firm Anjou or Bask pears, peeled, cored and thinly sliced
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For the Maple Whipped Cream:
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• 3/4 cup heavy cream
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• 1/4 cup sour cream
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• 2 tablespoons Organic Maple Syrup
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• 1 teaspoon pure vanilla extract
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• 1/4 teaspoon cinnamon
Directions
- For the Pecan Crumble
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Preheat oven to 350 degrees F. Generously Butter 8 by 8 Pyrex baking dish.
To make the pecan crumble: In a bowl, mix together flour, pecans, brown sugar, cinnamon, and 1/2 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form.
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Divide the whole mixture in half and evenly spread one half in the bottom of the baking dish. Leave the second half in the bowl. Refrigerate both halves until ready to use.
- For the Spiced Apple-Pear filling
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In the bottom of a large bowl whisk Maple syrup, ginger and lemon juice until well combined. Add the sliced apples, pears and 1 tablespoon cornstarch; using a large spatula or your hands, carefully mix to completely coat the fruit with the maple, ginger and lemon mixture.
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Get both halves of the pecan crumble; the baking dish and the bowl with the pecan crumble out of refrigerator. Place the baking dish on a reamed baking sheet lined with foil.
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Evenly spread the apple-pear filling on top of the crumble and then cover with remaining half of the pecan crumble. Transfer to the middle rack of the oven and bake for about 1 hour or until the middle is bubbling and the top is golden brown. If you see that the top browns too fast, tent it with foil.
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Using an electric mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form, about 2 minutes. Keep on whipping, and add maple syrup in a steady stream; then cinnamon and vanilla; continue to whip until maple cream is thick and velvety, about 1 minute more. Freeze until ready to serve.
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Serve the pie warm or at room temperature with a dollop of whipped cream.
Enjoy!
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