Pear & Raspberry Streusel Pie

Directions

1. 1
   Combine 1 cup flour and 1/8 teaspoon salt in bowl.
2. 2
   Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
3. 3
   Mix in enough water with fork just until flour is moistened.
4. 4
   Shape dough into ball; flatten slightly.
5. 5
   Wrap in plastic food wrap; refrigerate 30 minutes.
6. 6
   Heat oven to 400F.
7. 7
   Roll out dough on lightly floured surface to 12-inch circle.
8. 8
   Fold into quarters.
9. 9
   Place into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides.
10. 10
    Trim pastry to 1/2 inch from edge of pan; fold under.
11. 11
    Crimp or flute edge.
12. 12
    Combine pears and orange juice in bowl.
13. 13
    Add 1/2 cup flour, 1/2 cup sugar and cinnamon; stir to combine.
14. 14
    Gently stir in raspberries.
15. 15
    Spoon filling into prepared crust.
16. 16
    Combine 1/2 cup flour, brown sugar and pecans in bowl.
17. 17
    Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
18. 18
    Sprinkle topping evenly over filling, pressing down gently.
19. 19
    Bake 45-55 minutes or until juice begins to bubble through edge.
20. 20
    Cover with aluminum foil during last 15 minutes of baking, if crust is browning too quickly.
21. 21
    Remove from oven; cool at least 2 hours on cooling rack.