Apple Pear Pie
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 8 servings.
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
Ingredients
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Pastry for double-crust pie (9 inches)
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3 medium ripe pears, peeled and thinly sliced
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3 medium tart apples, peeled and thinly sliced
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1 cup plus 1 teaspoon sugar, divided
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1 teaspoon lemon juice
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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3 tablespoons butter
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1 teaspoon whole milk
Directions
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1.
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.
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2.
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.
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3.
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
1 slice: 438 calories, 19g fat (9g saturated fat), 22mg cholesterol, 244mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 2g protein.
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