Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.

RuthE

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Recipe Summary

prep:
40 mins
cook:
1 hr
additional:
2 hrs 20 mins
total:
4 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • Combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 5-inch disk. Wrap in plastic wrap and chill at least 1 hour or up to 8 hours (overnight).

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  • Combine 1 cup sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well.

  • Preheat oven to 425 degrees F (220 degrees C). Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack to catch drips.

  • Roll out 1 piece of dough into a 12-inch round (about 1/8 inch thick) on a lightly floured work surface with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to 1/2 inch with kitchen shears or a paring knife. Roll out remaining dough in same manner and cut into 10 strips (3/4 to 1 inch wide) for a lattice.

  • Mound apple and pear filling into crust. Brush crust rim with some of egg wash. Dot filling with butter. Lay 5 strips of dough parallel across pie, about 1 inch apart, letting excess hang over rim. Lay remaining strips diagonally across pie in opposite direction. Press ends firmly to rim of pie, trimming excess dough. Crimp edges with your fingers or fork tines. Brush with remaining egg wash. Sprinkle with remaining tablespoon sugar.

  • Bake pie in lower third of oven for 15 minutes, then reduce temperature to 375 degrees F (190 degrees C) and bake until juices in center of pie are bubbling, about 45 minutes more. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a wire rack and cool 2 hours.

Nutrition Facts

616 calories; protein 5.5g; carbohydrates 86.9g; fat 29.4g; cholesterol 75.2mg; sodium 282.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2016
I made this for a Thanksgiving dinner and it was delicious! This was my first attempt at making a pie and it was way easier than I thought. I used the premade Marie Calendar's pie crust and used vegan butter and an oil/water wash instead of the egg wash to make it vegan (Marie Calendar's pie crust is vegan as well). I ended up using 3 apples and 2 large pears and I had about half a cup of filling left over. Once everything is peeled and chopped mixing it all up was super easy. I think next time I'll try a crumble on top instead of the pie crust lattice. Read More
(2)

Most helpful critical review

Rating: 3 stars
11/27/2017
Made the pie for the first time. Followed the directions. Pie tasted great but much to much liquid when cut into. I would like to make again but need suggestions how to eliminate the liquid the fruit produced. Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/20/2016
I made this for a Thanksgiving dinner and it was delicious! This was my first attempt at making a pie and it was way easier than I thought. I used the premade Marie Calendar's pie crust and used vegan butter and an oil/water wash instead of the egg wash to make it vegan (Marie Calendar's pie crust is vegan as well). I ended up using 3 apples and 2 large pears and I had about half a cup of filling left over. Once everything is peeled and chopped mixing it all up was super easy. I think next time I'll try a crumble on top instead of the pie crust lattice. Read More
(2)
Rating: 5 stars
11/24/2016
This was really easy and tastes great! I bought the pie crusts. I used 2 Bosc pears and 4-5 small Gala apples for about 6 cups total. I added 1/4 tsp allspice. I covered the top with tinfoil the last 10 minutes of baking as recommended as it was starting to burn. Next time I will cut the sugar back to 3/4 C. Thanks for the recipe! Read More
(1)
Rating: 5 stars
09/10/2018
All the old-timers say use Granny Smith apples due to texture and water content. If you're using what you have and/or know that it will be too liquid sift corn starch (1-3 Tablespoons) or add minute Tapioca to gel. Berry pie recipes call for 3 Tbsp of either. Every pie seems to come out different. This looks like the perfect/traditional apple pie recipe. But in consideration of everyone's health less than a cup of sugar is wise. And avoid crumb toppings on anything as it is nearly pure sugar. You don't need it! Serve the pie warm and put a scoopful of vanilla ice cream (or coconut) instead. The whole country is becoming Diabetic because we don't watch our sugar intake. Plus the lattice looks so great- truly traditional. The all-American looking pie. Read More
(1)
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Rating: 3 stars
11/27/2017
Made the pie for the first time. Followed the directions. Pie tasted great but much to much liquid when cut into. I would like to make again but need suggestions how to eliminate the liquid the fruit produced. Read More
Rating: 5 stars
12/26/2016
Delicious. I used a premade crust. Read More
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