Prep 30 mins
Cook 1 hr
Anise, one of the more exotic spices in five-spice powder, stands out in this fruit pie.
- 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
Cornmeal Streusel Topping
- 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
- 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.
- In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
- Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
- Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
- To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
- Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
- Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
- Take pie out of oven and lower oven temperature to 375°.
- Distribute crumbs evenly over top of pie; tamp them down lightly.
- 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.
- Bake for 30 minutes or until the juices bubble thickly around the edge.
- Transfer pie to a wire rack and let cool at least 1 hour before serving.
I had to make pastry from scratch, so I didn't use your crumble topping, but made your pie filling as directed. We loved it! I am very impressed with the anise-flavoured spiciness of the Chinese Five-Spice blend which lends itself so well with the apple and pear. Thank you for a delicious keeper, r.b.swimmin' :)
Made this for our pre Thanksgiving Thanksgiving and it was a hit. I used a deep dish shell and a little more apples than called for but otherwise followed the recipe. The cornmeal in the topping made it extra crunchy and the slight sweetness offset the tart apples. My boyfriend would have liked a little more spices but everyone else thought it was great. Thanks much for the great recipe!
excellent - family is still raving about it. I was even short on butter for the struesel topping but hoorahs from everyone!