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Apple and Pear Oatmeal Crisp Pie

"I ate another apple pie and ice cream; that’s practically all I ate all the way
across the country. I knew it was nutritious and it was delicious, of course.”
~ Jack Kerouac, in 'On the Road'

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La Belle Cuisine

Apple and Pear Oatmeal Crisp Pie

At first glance, this recipe may look long - and therefore complicated -
 but believe me, it's quick and easy to make! Not to mention delicious...
Gourmet October 1986

For the shell:
2/3 cup all-purpose flour
2/3 cup old-fashioned rolled oats
2 tablespoons firmly packed dark brown sugar
1 stick (1/2 cup) cold unsalted butter, cut into pieces

For the filling:
1 pound (about 2) cooking apples
1 pound (about 2) pears
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice

For the streusel:
3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits

Make the shell: In a food processor or bowl blend the flour, oats, and
brown sugar, add the butter, and blend the mixture until it just forms
large lumps. Press the mixture evenly into the bottom and up the side
of a 9-inch (1-quart) metal pie pan, 1 1/2 inches deep, and bake it in
the lower third of a preheated 400-degree F. oven, pressing up the
side of the shell with the back of a spoon during cooking if it collapses
slightly, for 20 to 25 minutes, or until the shell is golden. Let the shell
cool in the pan on a rack.
Make the filling: In a bowl combine the apples, peeled, cored, and
sliced thin, the pears, peeled, cored and sliced thin, sugar, flour, zest,
and lemon juice, and toss the mixture well.: In a bowl combine the
apples, peeled, cored, and sliced thin, the pears, peeled, cored and
sliced thin, sugar, flour, zest, and lemon juice, and toss the mixture
well.
Make the streusel: In a bowl blend well the oats, flour, brown sugar,
salt and butter until the mixture resembles very coarse meal.
Turn the filling into the shell, packing it slightly, and sprinkle the streusel
over it. Bake the pie in the middle of a preheated 375-degree F. oven
for 50 to 55 minutes, or until the streusel is crisp and golden and the
fruit is tender when pierced with a skewer. Let the pie cool in the pan
on a rack. Serve the pie warm or at room temperature.

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