Pear Granola Streusel Pie

makes one 9 or 10 inch pie


(crust recipe will yield enough dough for two pie shell bottoms or one pie with a crust on top instead of the streusel)

2 cups of AP flour
1 tsp of salt
1 teaspoon granulated sugar
1/2 cup of finely ground almonds ( if you would like to skip the almonds then add an additional 1/2 of AP flour )
1 cup of unsalted butter cut into small pieces
6 to 8 Tbls of ice water

Mix the flour, salt, sugar and almonds in a medium size bowl. With a pastry cutter work the mixture until it resembles coarse meal. Add 4 Tbls of ice water and work with hands until mixture comes together. Add more water a Tbls at a time until mixture isn't crumbly. Do not overwork.

Divide dough in half and flatten into disks. Wrap in separately in plastic wrap and refrigerate for at least an hour.

pre-heat oven to 350


1/3 cup of AP flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 Tbls. of lemon juice
1/2 cup of Milk and Honey Original Cafe Mix Granola
7 medium pears, peeled and cored and cut lengthwise into 1/2 thick wedges

Combine flour, sugar, cinnamon and salt in a large bowl. Add the juice, pears and granola. Toss to coat and set aside.

Streusel Topping-

1/3 cup of AP flour

1/3 cup of packed brown sugar

1/4 cup of Milk and Honey Original Café Mix

3 Tbls chilled unsalted butter, cut into small pieces

Combine flour, brown sugar and granola in a bowl. Add the 3 Tbls of butter and blend with a pastry cutter until it looks like coarse meal. Set aside.

Pre heat oven to 375.

Roll out one disk of dough onto a floured surface until large enough to cover bottom and sides of pie dish.

Butter or spray pie dish then gently lift dough and place in dish and trim edges.

Place pears in dish and evenly distribute.

Top with streusel topping.

Bake about one hour until lightly browned. Let cool for 10 minutes.

Cut and enjoy!

Kelsey Kreiling