APPLE AND PEAR CRUMBLE
A great dessert that nobody can resist! Tastes great with vanilla ice cream.
Provided by Mel
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
- Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
- Bake in the preheated oven until the top is golden brown, about 40 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 55 g, Cholesterol 30.5 mg, Fat 15.7 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 91.2 mg, Sugar 34.1 g
APPLE, PEAR AND CRANBERRY PIE
Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
- In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
- Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.
Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g
SPICED PEAR & APPLE PIE
Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
- Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
- Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
- Bake 30 to 40 minutes or until apples are tender and crust is golden brown.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g
LIGHTER APPLE & PEAR PIE
Try a low fat version of this family favourite. Filo pastry is light and crispy, and bulk out the filling with pears
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
- Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
- Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.
Nutrition Facts : Calories 225 calories, Fat 5 grams fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
SPICED APPLE AND PEAR PIE
This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Dough:
- Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
- Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
- Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
- Filling:
- Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
- Melt the butter in a 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, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
- Form the pie:
- Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming 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. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
- Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
- Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
- Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
- Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
APPLE PEAR PIE
This is a terrifically delicious apple pear pie. The tartness of the Granny Smith apples combines wonderfully with the pears. The apples and pears are cooked down with sugars and seasonings to a nice consistency and flavor. Cinnamon butter brushed on the crust gives it a nice color. This pie holds its shape well when sliced.
Provided by Karen Redmond
Categories Pies
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 375 degrees.In a medium saucepan add the pears, apples, butter minus 2 tablespoons, vanilla, 1/2 teaspoon cinnamon, and both sugars (minus 2 tablespoons of the white).
- 2. Boil for 25 minutes.
- 3. Pour into pie crust.
- 4. Then top with the second crust. Put in your air holes wherever you want. Bake for 10 minutes.
- 5. Add the rest of the sugar, a pinch of cinnamon, and butter in a small saucepan.
- 6. Heat until melted.
- 7. Brush onto the half-baked pie.
- 8. Then put back into the oven and bake for 25 minutes more or until golden brown.
- 9. Let cool and serve.
- 10. Tip: Serve with vanilla ice cream if you want to serve hot.
FRESH PEAR AND APPLE PIE
Make and share this Fresh Pear and Apple Pie recipe from Food.com.
Provided by Dannygirl
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees
- apples and pears.
- Place in large bowl and toss with lime juice.
- Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
- Toss with apple and pear slices until coated.
- Turn into a 9x1-1/2 inch deep dish pie plate.
- Dot with butter.
- Roll out pastry for top crust.
- Cut slits to vent steam during baking and place over filling.
- Seal and flute edges.
- Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.
Nutrition Facts : Calories 349, Fat 9.9, SaturatedFat 3.9, Cholesterol 10.2, Sodium 129.8, Carbohydrate 67.1, Fiber 6.1, Sugar 44.2, Protein 1.8
APPLE-PEAR PIE WITH WALNUT CRUST
Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes one 9-inch pie
Number Of Ingredients 16
Steps:
- Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
- Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
- Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
- Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
- Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
- Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.
APPLE-PEAR CRUMBLE PIE
Try one of our longest-running hits with rave reviews: an Apple-Pear Crumble Pie! See what all the fuss is about with our five-star Apple-Pear Crumble Pie.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Mix wafer crumbs, brown sugar and butter until blended.
- Place pie crust in 9-inch pie plate sprayed with cooking spray. Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in crust; sprinkle with remaining crumb mixture.
- Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APPLE-PEAR LATTICE PIE
Make this apple-pear lattice pie for your Thanksgiving or Christmas desserts. It's sure to be a showstopper with its beautiful lattice crust.
Categories Christmas Thanksgiving dessert
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 ̊. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan; gently press against the sides of the pan. Tuck the excess dough underneath itself.
- In a large bowl, mix the apples, pears, lemon juice, granulated sugar, flour and salt. Roll out the other piece of dough into a 12-inch round on a floured surface. Cut into twelve 1-inch-wide strips; discard both of the short ends.
- Pour the fruit mixture into the pie crust. Arrange 5 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 5 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust. Crimp the crust edges with your fingers. Brush the dough with the beaten egg and sprinkle with the coarse sugar.
- Cover the crust edges with strips of foil and bake the pie for 25 minutes. Remove the foil and continue baking until the apples and pears are softened and the liquid is bubbly, about 50 more minutes. (Cover the edges with foil again if the crust is getting too dark.) Allow to cool for 20 minutes before serving.
CARAMELIZED APPLE AND PEAR PIE
Provided by Lauren Groveman
Categories Fruit Dessert Bake Christmas Thanksgiving Apple Pear Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
- Cook 3 tablespoons unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes. Add apple wedges, ground cinnamon and ground nutmeg. Sauté until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
- Mix golden brown sugar, corn syrup, whipping cream and remaining 2 tablespoons unsalted butter in heavy small saucepan. Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit mixture. Toss to coat.
- Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie with foil. Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.
- Cool pie on rack. Serve warm or at room temperature with ice cream.
APPLE-PEAR PIE
This impressive braided crust is made with store-bought dough, which can be easier to work with than homemade.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
- Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
- Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
- Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
APPLE PEAR PIE
This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. -Grace Camp, Owingsville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 438 calories, Fat 19g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
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APPLE AND PEAR PIE - FOOD TO LOVE
From foodtolove.co.nz
Cuisine AustralianCategory Dessert, Morning Tea, Brunch, Afternoon TeaServings 8Total Time 1 hr 15 mins
- Sift flour into a large bowl. Stir sugar and almond meal in. Rub butter in using fingertips until mixture resembles breadcrumbs.
- Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill for 30 minutes.
APPLE-PEAR PIE - STARFRIT
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CHEDDAR APPLE-PEAR PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 25 minsServings 8
- Fit 1 piecrust in a lightly greased (with cooking spray) 9-inch pie pan. Sprinkle chopped bacon over bottom of crust, pressing gently with the bottom of a glass or the palm of your hand to adhere. Fold edge of crust under rim of pan, and crimp edge with a teaspoon.
- Toss together apples, pears, brown sugar, flour, cinnamon, salt, and 1/2 cup of the granulated sugar in a large bowl; let stand 15 minutes. Stir in Cheddar. Spoon mixture evenly into piecrust, gently pressing mixture into crust and mounding slightly in center. Dot filling evenly with butter.
- Unroll remaining piecrust on a very lightly floured work surface. Cut out various leaf shapes using 2- to 2 1/2-inch leaf-shaped cutters. Arrange leaves decoratively over filling. Brush leaves and edge of crust with egg white, and sprinkle with remaining 1 tablespoon granulated sugar.
APPLE PEAR GALETTE RECIPE (RUSTIC PIE) - FOOD APPAREL
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4.2/5 (6)Category Dessert, PieAuthor FoodapparelTotal Time 1 hr
APPLE-PEAR PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 2 hrsServings 12Calories 355 per serving
- With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs.
- Stir in sour cream, then add about 4 teaspoons cold water, 1 teaspoon at a time, to flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
APPLE-PEAR WHITE WINE PIE RECIPE - FOOD.COM
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Servings 6Total Time 2 hrs 15 minsCategory PieCalories 528 per serving
APPLE-PEAR PIE - KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (5)Total Time 3 hrs 15 minsServings 1
- Refrigerate while you make the filling., To make the filling: Whisk together the sugar, ClearJel, cinnamon, ginger, and salt., Toss the apples and pears with the sugar mixture.
- Stir in the vanilla and lemon juice., Melt the butter in a large saucepan set over medium-high heat, and add the fruit mixture., Cook the filling, stirring regularly, until the fruit has softened and the juices have started to thicken, about 10 to 20 minutes., Remove the filling from the heat and allow it to cool completely., Spoon the cooled filling into the crust., Roll the second crust about 10" to 11" wide, lay it on top of the filling, and crimp to seal.
- Cut several vents in the top to allow the steam to escape., Alternatively, cut out 1"- to 2"-wide strips from the second crust and place them in a lattice pattern on top of the filling., Freeze the whole pie for 15 to 30 minutes, until it's firm., While the pie is chilling, preheat the oven to 425°F., Brush the top crust with heavy cream, milk, or water, and sprinkle with sparkling sugar.
APPLE PEAR PIE WITH CARDAMOM AND GINGER - FOODAL
From foodal.com
5/5 (1)Total Time 1 hr 20 minsCategory Pies And TartsCalories 618 per serving
- Peel, core, and slice the apples and pears into 1/2-inch cubes. Place in a medium-sized bowl and cover with lemon juice.
- Add the sugar and starch mixture to the fruit and toss to coat. Add half of the butter, and stir again to distribute.
APPLE-PEAR PIE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
5/5 (1)Total Time 55 minsCategory DessertsCalories 1136 per serving
DUTCH APPLE PEAR PIE - WILD WILD WHISK
From wildwildwhisk.com
5/5 (2)Total Time 1 hr 15 minsCategory Dessert, PieCalories 491 per serving
- Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
- While the pie dough is resting in the refrigerator, make the streusel by combining flour, brown sugar, granulated sugar, just a pinch of salt, and apple pie spice in a small mixing bowl, mix together thoroughly with a whisk.
- Peel, core and cut the apples and pears into about ¼” slices. You can cut the pear slices slightly larger than ¼” if they seem a bit softer than the apples.
APPLE & PEAR PIE - STEMILT
From stemilt.com
4.1/5 (17)Total Time 2 hrs 20 minsCategory DessertCalories 383 per serving
- 1 cup dark brown sugar (loosely packed) 3/4 cup heavy cream ½ cup unsalted butter 1 teaspoon kosher salt 2 teaspoons vanilla extract 1 sprig fresh rosemary
- Pie dough for 1 double crust pie, prepared and chilled 4 medium SweeTango apples, peeled, cored, and cut into thin slices 3 medium D’Anjou pears, peeled, cored, and cut into thicker slices Juice of 1 lemon (about 1 ½ tablespoons) 3 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon kosher salt ½ batch rosemary butterscotch sauce Egg wash (1 large egg beaten with 1 ½ tablespoons water About 2 teaspoons raw sugar, for garnish
APPLE, PEAR, AND CRANBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 5 hrs 15 minsServings 8-10
- Prepare Crust: Preheat oven to 375°. Stir together flour, next 2 ingredients, and 2 Tbsp. sugar in a medium bowl. Cut butter and shortening into flour mixture with a pastry blender or fork until mixture resembles small peas. Mound flour mixture on 1 side of bowl. Drizzle 1 Tbsp. cider along edge of flour mixture. Gently toss a small amount of flour mixture into cider just until moistened; move moistened mixture to opposite side of bowl. Repeat procedure with remaining 7 Tbsp. cider and flour mixture, adding up to 2 Tbsp. cider, 1 Tbsp. at a time, until a sandy dough forms. Shape dough into 2 disks; wrap in plastic wrap. Chill 1 hour.
- Roll 1 dough disk into a 13-inch circle on a lightly floured surface. Fit dough into a 9-inch glass pie plate; trim dough 2 inches larger than pie plate. Stir together egg and 1 tsp. water. Stir together 1/8 tsp. cinnamon and remaining 2 tsp. sugar. Set mixtures aside.
- Prepare Filling: Toss apples with next 5 ingredients; let stand 15 minutes. Stir in cranberries; spoon into piecrust, mounding in center. Dot with 1 Tbsp. butter.
- Roll remaining dough disk into a 13-inch circle on lightly floured surface. Place dough over filling. Fold edges under; crimp to seal.
PEAR APPLE PIE - A CLASSIC TWIST
From aclassictwist.com
4.8/5 (5)Category Pies & TartsCuisine AmericanTotal Time 2 hrs 40 mins
- Prepare ½ cup ice-cold water and keep in the fridge. In a food processor, pulse flour, sugar, and salt. Add in the butter and pulse for 30 seconds. Pulse until the mixture looks like a coarse meal.
- Sprinkle about 6 tablespoons cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 tablespoon at a time) until the dough comes together.
- Remove dough from the processor and bring it together. Divide dough into two equal disks and wrap each in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.
- When ready to bake the pie, preheat the oven to 400 degrees F. Roll, out one chilled dough on a lightly floured surface into a 12-inch circle. Transfer dough to a 9 x 2-inch pie dish. Smooth the sides and bottom and cut off overhangs. Chill for at least 30 minutes.
APPLE AND PEAR CRUMB PIE RECIPE | REAL SIMPLE
From realsimple.com
4/5 (13)Total Time 1 hr 35 minsServings 8Calories 497 per serving
- Make the crust.Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
- On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.
- Peel, core, and slice all the pears and apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Spoon into the crust and sprinkle the walnuts over the top.
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