a perfect fall dessert. plan on making this for dessert tomorrow
Apple-Pear Crumble Pie
3/4 cup crushed Vanilla Wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
125 g (1/2 of 250-g pkg.) Brick Cream Cheese, softened
1 frozen deep-dish pie shell (1/2 of 350-g pkg.), thawed
2 large baking apples, peeled, sliced
1 large fresh pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp. ground cinnamon
1-1/4 cups thawed Whipped Topping
1 PREHEAT oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
2 SPREAD cream cheese carefully onto bottom of pie shell; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie shell; sprinkle with remaining crumb mixture.
3 BAKE 45 min. or until fruit is tender and pie shell is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.
For best results, prepare using baking apples such as Golden Delicious, McIntosh or Empire.
Substitute ground ginger for the ground cinnamon.