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Apple Pear Pie

 Apple Pear Pie
This fruit pie, brimming with apples and pears, 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
8 ServingsPrep: 20 min. Bake: 1 hour


  • Pastry for double-crust pie (9 inches)
  • 3 medium ripe pears, peeled and thinly sliced
  • 3 medium tart apples, peeled and thinly sliced
  • 1 cup plus 1 teaspoon sugar, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 1 teaspoon whole milk


  • 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. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 438 calories,

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Apple Pear Pie (continued)

Nutritional Facts: 19 g fat (9 g saturated fat), 22 mg cholesterol, 244 mg sodium, 67 g carbohydrate, 2 g fiber, 2 g protein.