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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
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    8 servings


  • 1 cup plus 1 tablespoon 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 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° for 50-60 minutes or until fruit is tender.

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  • grannyfromwisc
    Oct 31, 2014

    Alright...I changed a few things such as I added plums to my pie. I had to add a little more flour to the apple, pear, plum combo as the pears were very juicy. I added brown sugar instead of plain white sugar to the apple combo. It took 50 minutes and was absolutely delicious. Will make again!

  • tanyar
    Oct 12, 2009

    This is a great pie!!! I did change it a bit. I used refridgerated pie crust. I had some apples and pears leftover from picking and it turned out awesome. I did not use the walnuts as I cannot have nuts. This has become a family favorite very fast. Thanks for the recipe!!