Recipe by ratherbeswimmin'
Anise, one of the more exotic spices in five-spice powder, stands out in this fruit pie.
Top Review by Shazzie
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' :)
- 9 inch unbaked pie shells, refrigerated
- 828.06 ml peeled cored, and sliced Granny Smith apples (also may use Cortland or Northern Spy)
- 828.06 ml cored sliced ripe pears (peeled or unpeeled)
- 1 grated lemon, zest of
- 14.79 ml fresh lemon juice
- 29.58 ml orange juice
- 177.44 ml sugar, divided
- 22.18 ml cornstarch
- 9.85 ml Chinese five spice powder
Cornmeal Streusel Topping
- 177.44 ml all-purpose flour
- 59.14 ml fine yellow cornmeal
- 158.51 ml firmly packed brown sugar
- 1.23 ml salt
- 118.29 ml cold unsalted butter, cut into 1/4-inch pieces
Directions See How It's Made
- 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.