Five-Spice Pear-Apple Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Anise, one of the more exotic spices in five-spice powder, stands out in this fruit pie. Ingredients:
1 (9 inch) unbaked pie shells, refrigerated |
3 1/2 cups peeled cored, and sliced granny smith apples (also may use cortland or northern spy) |
3 1/2 cups cored sliced ripe pears (peeled or unpeeled) |
1 grated lemon, zest of |
1 tablespoon fresh lemon juice |
2 tablespoons orange juice |
3/4 cup sugar, divided |
1 1/2 tablespoons cornstarch |
2 teaspoons chinese five spice powder |
3/4 cup all-purpose flour |
1/4 cup fine yellow cornmeal |
2/3 cup firmly packed brown sugar |
1/4 teaspoon salt |
1/2 cup cold unsalted butter, cut into 1/4-inch pieces |
Directions:
1. In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
2. In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
3. Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
4. Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
5. To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
6. Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
7. Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
8. Take pie out of oven and lower oven temperature to 375°.
9. Distribute crumbs evenly over top of pie; tamp them down lightly.
10. Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
11. Bake for 30 minutes or until the juices bubble thickly around the edge.
12. Transfer pie to a wire rack and let cool at least 1 hour before serving.
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