And also some apples and tomatoes.
I made salsa with the tomatoes, which I will post next :)
But with the pears and apples I made this wonderful pie!
I cut into it a bit too soon...but it smelled so amazing that I couldn't resist it any longer!
I was going to make a few different things with the pears, and there weren't a ton of apples, so I decided to whip up a pie. I haven't made one for a while.
My trusty 1960's Pillsbury cookbook gave me the best pie idea yet (much like the Rhubarb Crumb Pie recipe I got from it). Old recipes are the absolute best.
You can see it in the background of the pie before I put it in the oven. The black-and-white photographs are the best. Cookbooks in black-and-white and the food still looks amazing!
I was going to try a Pearisian Pie, but that calls for applesauce and a double layer pie crust.
Two-layers of pie crust just isn't my favorite, I prefer crumb pie any day. Hands down!
I made my favorite Cream Cheese Pie Crust for this pie.
So I changed things up a bit and this is what I got!
Apple & Pear Crumb Pie
4 cups pears, peeled and sliced
1-2 cups apples, peeled and sliced
1/2 cup sugar
2 cups brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon butter, melted
1 cup flour
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup butter
1/2 cup chopped peanuts
Preheat oven to 425
In a large bowl combine pears, apples, sugars, and cinnamon until the fruit is well-coated.
Pour the fruit into a 9 inch pie plate with an unbaked pie shell in it.
Drizzle the 1 tablespoon butter over the fruit.
In a medium bowl combine the flour, sugar, nutmeg, cinnamon and butter until the mixture becomes a coarse crumbs.
Mix in the chopped peanuts.
Add the crumbs over the top of the pie.
Bake for 20-25 minutes, until top is golden brown.
Let cool completely on a cooling rack before slicing.