Jodi Egerton’s “Hot Damn, That’s Alotta Flavor!” Apple-Pear Crisp Crumble Pie


Photography by Travis Hallmark. Makes 1 pie


Jodi Egerton’s “Hot Damn, That’s Alotta Flavor!” Apple-Pear Crisp Crumble Pie


For 1 Batch(es)

For the pie filling

  • 3 good cooking apples, such as Granny Smith
  • 2 firm pears
  • Juice of half a lemon
  • 1/2 cup(s) brown sugar
  • 3 tablespoons flour of any kind
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) salt
  • 3 tablespoons sherry
  • Crystallized ginger, to taste

For the crumble topping

  • 1/2 cup(s) brown sugar
  • 1/2 cup(s) flour
  • 1/2 cup(s) rolled oats
  • 1/2 teaspoon(s) cinnamon
  • 1/4 cup(s) butter, room temp
  • Dash of cinnamon

Jodi Egerton’s “Hot Damn, That’s Alotta Flavor!” Apple-Pear Crisp Crumble Pie Directions

  1. Peel, core and slice the apples and pears. Squeeze the lemon over them so they don’t brown.
  2. Mix together the brown sugar, flour, cinnamon and salt. Pour it over the apples and pears and mix them by hand ’til it’s all mixed up. Lick your fingers.
  3. Drizzle on the sherry and give it all another good mix. (Then pour yourself a wee dram and just breathe for a few minutes. Just you, your pie and your sherry. This still counts as cooking.)
  4. Grate the ginger, or cut it into tiny pieces. (It’s hard to grate/chop because it’s just a bit gooey, so do your best and congratulate yourself whenever you decide you’re done. The smaller the pieces, the more subtle the flavor.) I’m a fan of an occasional ginger surprise (I married a redhead after all), so sometimes I leave the pieces fairly large.
  5. In a separate bowl, mix up the crumble topping by first mixing the brown sugar, flour, oats and cinnamon. Then add the butter and use your fingers to smoosh it all together ’til it’s mixed.
  6. Line a deep, friendly pie pan with your favorite piecrust. Or no crust: It works great without, as more of a crumble/crisp—your call.
  7. Pile in the apples and pears. I like to make my pies huge, so they form a big mound in the middle. It’ll cook down some and also it just makes me happy.
  8. Cover as much of the top as you can with the crumble topping, so it looks like one of those papier-mâché volcanoes you fill with vinegar and baking soda.
  9. Bake at 425° for 30 minutes. Lower the heat to 350° and bake another 30 to 45 minutes ’til it’s bubbly and you just can’t stand to wait any longer. Let it cool, if you’re patient, or if you’re me, dive right in and burn just a tiny spot on your palate, which will remind you of pie for the next 3 days, but will be worth it.

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