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My Apple Pear Cardamom Crumb Pie is stuffed with spiced apples and pears, baked in my favorite crust and topped with a buttery crumb topping.

I love a good crumb pie. Quite honestly, I prefer them to a covered or lattice pie. I mean, more cinnamon and crumbly sweet butter? Sign this gal UP!

This pie is easy to make. Just whip up a batch of my favorite pie dough, and save 1/2 of it for later. About this time of year, I start stockpiling pie dough in the freezer so I can make as much pie as humanly possible during the holidays.

If you need a pumpkin pie to accompany this, try my maple bourbon version. You won’t be sorry!

See how thick and luscious this looks?!

Apple Pear Cardamom Crumb Pie

Author: Miss AK
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8-10

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Description

My Apple Pear Cardamom Crumb Pie is stuffed with spiced apples and pears, baked in my favorite crust and topped with a buttery crumb topping.

Ingredients

Your favorite pie crust – here’s my recipe

For the filling:

3 Granny Smith apples, peeled and sliced
3 bosc pears
1/2 cup granulated sugar
1/3 cup coconut sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. allspice
1/4 tsp. ginger
1/4 tsp. cloves

For the crumble:

1 cup flour
1/2 cup granulated sugar
3 Tbsp. coconut sugar
1 tsp, cinnamon
8 Tbsp. butter

Instructions

Preheat the oven to 4ooF.
Peel, core and slice your apples and pears and place them in a bowl.
Add the granulated sugar, coconut sugar, flour, cinnamon, cardamom, allspice, ginger, and cloves. Mix together well.
Pour the filling into a prepared pie shell (I use an 8-inch pie dish).
Place the pie in the oven and set the timer for 15 minutes.
In the meantime, work in the crumble. Add the sugar, granulated sugar, coconut sugar, and cinnamon to a bowl.
Cube the butter and add it to the flour mixture. Work the butter in with your fingers or a pastry cutter until the butter is distributed into crumble chunks.
After the 15 minutes is up, remove the pie and set the oven temperature to 350F.
Add the crumble to the top of the pie and place it back into the oven for 40-45 minutes, or until the top of the pie is golden brown and the filling is bubbling.
Cool on a wire rack until warm and serve!