When you think of a fruit pie then you probably assume the fruit is fresh that takes advantage of the season. However, I made a delicious peach pear pie recipe where you still can enjoy that delectable taste of that combined fruit and spices with a streusel topping that brings memories of warm summer days back with every bite.
You won’t believe how simple this pie is to make, especially if you use my foolproof oil pie crust recipe. All you need is to make the crust, then a bit of assembly work adding sugars, cornstarch and spices before creating the streusel topping.
I usually buy the canned fruit in extra light syrup. What I like to do is to drain out the liquid into a large mixing bowl and reserve it for either adding to my cottage cheese with more fruit for lunch at times or use it for another recipe such as incorporating into fillings, teas, lemonades, quick bread or something else I bake. You might be surprised at what else that you can do instead of wasting that tad of extra sweet fruity flavor down your kitchen sink.
If you love fruit pies and want something incredibly good, then I hope that you print out my peach pear pie recipe because it is tasty.
Peach Pear Pie Recipe
1 unbaked 10″ pie crust (use my oil pie crust recipe)
2 cans (15-oz.) sliced peaches in extra light syrup
2 cans (15-oz.) sliced pears in extra light syrup
1/4 cup sugar
3 tablespoons of cornstarch
1/3 cup firmly packed brown sugar (light or dark)
½ teaspoon ground cinnamon
1/4 teaspoon ground allspice
Streusel Topping:
½ cups flour
1/4 cup sugar
3 tablespoons brown sugar
½ teaspoons of ground cinnamon
1/4 cup of cold butter
To Make the Filling:
Open and drain canned fruit and deposit into a large mixing bowl.
Next, add the white and brown sugar, cornstarch and cinnamon along with the fruit and mix so everything is well combined.
Pour the filling contents into your unbaked and lightly greased pie shell.
To Prepare the Streusel Topping:
Take another large mixing bowl and add the flour, sugars and cinnamon before cutting in the cold butter. Rub the flour butter mixture until it resembles coarse crumbs.
Sprinkle this topping over the top of your unbaked pie.
You might want to place some aluminum foil around the edges of this pie before taking it to your oven. I forgot to do that and the edges got a bit dark so keep that in mind.
Bake in a 350-degree oven for about 50 to 60 minutes, depending on how your oven is regulated.
ENJOY!
My peach pear pie is delectable with two different fruits and fragrant spices before being topped with a delicious streusel topping.
Course:
Dessert, snacks
Cuisine:
American
Keyword:
oil pie crust, peach pear pie recipe, streusel topping
:
-
1
unbaked 10″ pie crust
use my oil pie crust recipe -
2
15-oz. cans of sliced peaches in extra light syrup -
2
15-oz. cans of sliced pears in extra light syrup -
1/4
cup
sugar -
3
tablespoons
of cornstarch -
1/3
cup
firmly packed brown sugar
light or dark -
½
teaspoon
ground cinnamon -
1/4
teaspoon
ground allspice - Streusel Topping:
-
½
cups
flour -
1/4
cup
sugar -
3
tablespoons
brown sugar -
½
teaspoons
of ground cinnamon -
1/4
cup
of cold butter
-
Open and drain canned fruit and deposit into a large mixing bowl.
-
Next, add the white and brown sugar, cornstarch and cinnamon along with the fruit and mix so everything is well combined.
-
Pour the filling contents into your unbaked and lightly greased pie shell.
-
To Prepare the Streusel Topping:
-
Take another large mixing bowl and add the flour, sugars, and cinnamon before cutting in the cold butter. Rub the flour butter mixture until it resembles coarse crumbs.
-
Sprinkle this topping over the top of your unbaked pie.
-
You might want to place some aluminum foil around the edges of this pie before taking it to your oven. I forgot to do that and the edges got a bit dark so keep that in mind.
-
Bake in a 350-degree oven for about 50 to 60 minutes, depending on how your oven is regulated.
