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Pear Apple Pie

 Pear Apple Pie
When it's apple season, I reach for this recipe from The Apple Fare restaurant in Grass Valley. Owner Joyce Rollings says homemade pies are paramount at this family eatery.—The Apple Fare Restaurant, Grass Valley, California
8 ServingsPrep: 25 min. Bake: 50 min.


  • 1 cup plus 1 tablespoon King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 2 to 3 tablespoons cold water
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3-1/2 cups sliced peeled tart apples
  • 1-1/2 cups sliced peeled pears
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cold butter, cubed
  • 3 tablespoons chopped walnuts


  • In a bowl, combine 1 cup flour and salt; cut in shortening until
  • mixture resembles coarse crumbs. Gradually add water, 1 tablespoon
  • at a time, tossing lightly with a fork until the dough forms a ball.
  • On a floured surface, roll out dough to fit a 9-in. pie plate. Flute
  • edges. In a large bowl, combine sugar, cinnamon and remaining flour.
  • Add apples and pears; toss. Pour into crust.
  • For topping, combine flour and brown sugar; cut in butter until
  • crumbly. Stir in walnuts. Sprinkle over filling. Bake at 375°

2 of 2

Pear Apple Pie (continued)

Directions (continued)

  • for 50-60 minutes or until fruit is tender. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 360 calories, 16 g fat (6 g saturated fat), 15 mg cholesterol, 211 mg sodium, 53 g carbohydrate, 3 g fiber, 3 g protein.