Pear & Apricot Pie Crumbles
I use flour, crisco (if I’m running low or out I sub with butter/margarine) but I much prefer crisco for my pie crust. Sugar, salt & ice water.
Pie dough:
2-2 1/2CUPS flour
1CUP crisco
1TSP salt
1TBSP sugar
Ice cold water about 8TBSP
(This makes 2 pie crusts)
Pie filling:
8oz can of apricots with juice, cut up
8oz can of pears with juice, cut up
2TBSP each of cornstarch & cold water, mixed
1/2CUP sugar (optional)
Pinch, cinnamon, nutmeg & cloves
Crumble:
1/2CUP flour
1/2CUP oats
1/2CUP brown sugar
1/3CUP butter or margarine
For your pie crust mix flour, salt, & sugar in bowl. I throw in a whole wack of mini pieces of crisco. Work in with my hands until dough becomes crumbly. You can have bigger and or smaller pieces of crisco in there. Make sure it’s well incorporated.
Filling:
Take another bowl add both cans of fruit with their juices, add sugar, and your cornstarch/water mixture. Mix well. Add in all your spices stir. Set aside.
Crumble:
Mix the flour, brown sugar & oats together well. Then add pieces of butter or margarine. Work in with hands until butter becomes crumbly in everything.
Let us know what you think!
