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Pear and Cherry Almond Streusel Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: legacy, revised by SusanReid

Pear and Cherry Almond Streusel Pie Recipe

Pears are a bright spot in the winter produce landscape, and they star alongside vibrant dried cherries in this pie with a crunchy almond streusel on top.

At a glance

Prep
Bake
Total
Yield
one 9" pie, about 12 servings
Nutrition information

Ingredients

Choose your measure:

Crust

  • 1 1/4 cups King Arthur Pastry Flour Blend or Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold unsalted butter
  • 2 to 4 tablespoons ice water

Filling

  • 8 cups firm-ripe pears (about 3 pounds whole pears), peeled, cored, and sliced
  • 1 cup dried cherries, sweet or tart
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 3/4 cup granulated sugar
  • 6 tablespoons Instant ClearJel (see Baker's Tip below)

Topping

Instructions

  1. For the crust: In a medium bowl, whisk together the flour and salt.
  2. Cut in the shortening, mixing until crumbly, then the butter, leaving some of the pieces in nickel-sized chunks.
  3. Drizzle in 2 tablespoons of ice water, a tablespoon at a time, while tossing with a fork, until the dough starts to clump together, adding more water as needed.
  4. Gather the dough into a ball, flatten into a disk with smooth edges, wrap and refrigerate for 30 minutes.
  5. Place a rack in the lower third of your oven and preheat to 425°F. Lightly grease a 9" pie pan that's at least 1 1/2" deep.
  6. For the filling: Put the pears, cherries, lemon juice, and almond extract in a large mixing bowl. In a small bowl, whisk together the sugar and Instant ClearJel and sprinkle over the fruit. Stir the fruit to coat it evenly.
  7. For the topping: Mix the topping ingredients together until crumbly; set aside.
  8. To assemble: Roll out the dough on a lightly floured surface to a 12" circle. Place it in the prepared pan, trim the edges to an even 1" overhang, then fold the edges under and crimp the edges.
  9. Spoon in the filling, then sprinkle the topping over the filling. Place on a parchment-lined baking sheet.
  10. Bake the pie for 15 minutes.
  11. Lower the oven temperature to 375°F and bake an additional 45 minutes, or until the top is brown and filling is bubbling.
  12. Remove from the oven and let cool completely before slicing.
  13. Stored refrigerated for up to 5 days, or frozen for up to 3 months.
  14. Yield: 10 servings.

Nutrition Information

  • Serving Size 1 slice, 208g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 352
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 21mg
  • Sodium 96mg
  • Total Carbohydrate 54g
  • Dietary Fiber 6g
  • Sugars 25g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.