This was the second of the three pies that I made for Thanksgiving.  The lemon juice really gave the pie a brightness, and helped cut the sweetness a little bit.  I simplified the steps in the recipe because I feel like the Food Network directions make it seem a little more complicated than it needs to be.

Filling:

• 1 refrigerated pie crust
• 3 tablespoons all-purpose flour
• 1 1/2 pounds pears, peeled and chopped
• 1 1/2 pounds baking apples, peeled and chopped
• 1/2 cup mixed dried fruit
• 1/2 cup honey (I actually only used 1/4 cup so it’s your preference)
• 1/4 cup granulated sugar
• 1 lemon, juiced and zested
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• `1/2 teaspoon salt

Topping:

• 3/4 rolled oats
• 1/2 cup all purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1/4 ground cinnamon
• 6 tablespoons cold unsalted butter, cut into small pieces

Prepare the crust in a greased pie plate, set aside. Preheat the oven to 375.  For the filling, combine the flour, pears, apples, dried fruit, honey, sugar, lemon juice, lemon zest, vanilla, cinnamon and salt and toss to coat. Pour into the crust and then make the topping.  For the topping, whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl.  Using your fingers, or a pastry cutter, work the butter into the dry mixture until small clumps form.  Mound the topping over the fruit mixture and bake until the topping is brown and bubbling, about 1 1/2 hours. Transfer to a rack and let cool completely.