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Pear and Apple Streusel Pie
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Serves makes 1 pie
|6 Tbsp. chilled margarine, cut into small pieces|
|2 cups all-purpose flour|
|1/3 cup low-fat plain yogurt|
|For the Topping:|
|1/3 cup all-purpose flour|
|1/4 cup old-fashioned rolled oats|
|1/4 cup firmly packed brown sugar|
|2 Tbsp. chilled margarine|
|For the Filling:|
|3 about 2 cups medium pears, peeled, cored, and sliced|
|3 about 2 cups medium apples, peeled, cored, and sliced|
|1/3 cup granulated sugar|
|2 Tbsp. cornstarch|
|1/2 tsp. ground cinnamon|
- In a large bowl, using a pastry blender or 2 knives, cut margarine into flour until crumbs form. Add yogurt; toss with a fork until dough can be gathered into a ball. Press into a disk. Wrap in plastic wrap and chill for 30 minutes.
- To prepare topping, combine flour, oats, and brown sugar. Using a pastry blender or 2 knives, cut margarine until coarse crumbs form. Set aside. To prepare filling, combine pears, apples, sugar, cornstarch, and cinnamon. Mix well.
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out chilled dough to a 12" wide circle. Fit dough into a 9" pie pan. Trim excess dough, leaving a 1" overhang; flute edges. Spoon filling into crust; sprinkle with topping.
- Bake pie until crust is golden, about 50 to 60 minutes. Place on a wire rack and cool completely.
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