Page 204 - United States of Pie

Pear Crumble Pie

The Northwest is pear country. Oregon and Washington grow
nearly 80 percent of all the pears produced in the United States.
They are one of the few fruits that don’t need to tree-ripen to be
delicious—you can bring home a rock-hard grocery store pear, set it
on the kitchen counter, and have a succulent snack just a few days

later. Given that, and the wonderful variety of pears available, it
surprises me that they’re so rarely used for pies. This single-crusted
pie uses sweet, aromatic Anjou or Bartlett pears. Topped with a
crumbly, buttery streusel, lightly spiced with a bit of cinnamon and
ground ginger, it is a warm and homey pie—perfect for fall.

½ recipe Whole Wheat Pie Dough

For the filling

2 pounds (about 4) pears, peeled, cored, and cut into ¼-inch-
thick slices
Grated zest and juice of 1 medium lemon
¼ cup sugar
2 tablespoons all-purpose flour
Pinch of kosher salt

For the streusel topping
½ cup all-purpose flour

½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
5 tablespoons unsalted butter, chilled, cut into ½-inch cubes