Triple Pear Pie

• 2 tablespoons fat-free milk
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1/3 cup cold butter, cubed
• 1 to 3 tablespoons ice water
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 medium ripe Anjou pears
• 2 medium ripe Bartlett pears
• 2 medium Bosc pears
• 3 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 tablespoons butter, softened

1. Mix milk and lemon juice; let stand 5 minutes. Place flours, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add milk mixture and just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
3. Mix sugar, flour, cinnamon and salt. Peel and thinly slice pears; toss with flour mixture and lemon juice. Place in crust.
4. Using a fork, mix streusel ingredients until crumbly; sprinkle over filling. Bake on a lower oven rack until golden brown and filling is bubbly, 50-60 minutes. Cool on a wire rack.

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Taken from www.tasteofhome.com/recipes/triple-pear-pie/ (may not work)