Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter, cut into pieces
• 1 refrigerated or frozen 9-inch deep-dish pie crust (see above)
• 3 Granny Smith or other tart apples, peeled, cored, and sliced 1/4-inch thick
• 3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1/2 cup light brown sugar
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter, cut into small pieces

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Instructions

1. Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
2. Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
3. In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
4. Let cool at least 30 minutes before serving. Serve warm or at room temperature.