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Five-Spice Pear-Apple Pie
Anise, one of the more exotic spices in five-spice powder, stands out in this fruit pie.
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(9 inch) unbaked pie shells, refrigerated
cups peeled cored, and sliced Granny Smith
(also may use Cortland or Northern Spy)
cups cored sliced ripe
(peeled or unpeeled)
lemon, zest of
fresh lemon juice
tablespoons orange juice
Chinese five spice powder
Cornmeal Streusel Topping
cup firmly packed
, 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.
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