Apple-Pear Pie

Name: Apple-Pear Pie
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 lemon for zest; 5 baking apples (granny smith, etc.), peeled, cored, sliced; 4 baking pears (bosc, etc.), peeled, cored, sliced; 2/3 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon fine salt; 1/4 teaspoon freshly grated nutmeg; 1 cup golden raisins (soaked in brandy, optional); 1/4 cup unsalted butter (1/2 stick); 1 tablespoon fruit jam / preserve (clear, such as apricot, etc.); 1/4 cup all-purpose flour; 1/2 teaspoon pure vanilla extract; 1 large egg, beaten (for egg wash); 2 store-bought pie crusts (follow package instructions for use)

Rick M @RickM_PTC

PTC, GA.

A traditional dessert that is highlighted by a balance of apples, pears, raisins, and spices for flavor. My experience in baking is not expansive, since I basically cook, but I get rave reviews from everyone when serving this.

Saved

Ingredients

75 mins

6 servings

1/2lemon for zest
5baking apples (granny smith, etc.), peeled, cored, sliced
4baking pears (bosc, etc.), peeled, cored, sliced
2/3 cupbrown sugar
1/2 teaspoonground cinnamon
1/2 teaspoonground ginger
1/4 teaspoonfine salt
1/4 teaspoonfreshly grated nutmeg
1 cupgolden raisins (soaked in brandy, optional)
1/4 cupunsalted butter (1/2 stick)
1 tablespoonfruit jam / preserve (clear, such as apricot, etc.)
1/4 cupall-purpose flour
1/2 teaspoonpure vanilla extract
1large egg, beaten (for egg wash)
2store-bought pie crusts (follow package instructions for use)

Saved

Steps

75 mins

1

For the filling: Finely grate the lemon zest and set aside. Peel, core and then slice both the apples and pears into 1/2-inch slices. Coarsely chop the slices. Squeeze the lemon juice over the fruit then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg. Mix in the raisins.
2

Melt the butter in a very large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, add the fruit jam (optional), and cook uncovered, until the fruit softens and the juices evaporate some, about 10 minutes.
3

Evenly mix the flour into the fruit; then cook about a 2 minutes more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble tight compote.) Cool completely.
4

Form the pie: Transfer one prepared pie dough sheet from a lightly flour dusted surface area to 9-inch pie pan, so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center.
5

Roll the other dough sheet onto the dusted rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crusts evenly with a knife and press both top and bottom edges to seal. Flute the crust edge with a fork or fingers to make an even impression. Refrigerate the pie for at least 20 minutes.
6

Place the oven rack in the lower third of the oven and heat to 400 degrees F.
7

Brush pie with egg wash and sprinkle with white sugar on top if desired. Cut 6 to 8 small steam vents into the top of the pie dough. Place pie on a baking sheet (drippings) and bake for 15 minutes, then reduce the temperature to 375 degrees F.
8

Bake for another 45-50 minutes until the crust is golden brown. If the edges begin to brown too quickly, cut a pie crust shield out of a piece of aluminum foil and cover the edges. When done baking, cool on a rack for 1-2 hours.
9

Tip: Serve with ice-cream of course.