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Apple-Pear Pie

Yet another of the Thanksgiving desserts. This is a simple variant of my own on the ubiquitous apple pie, and I don't believe recipes that say you can get by with only six apples. (Well, yes, you can but those make very flat pies.) I used one pear for every two apples, which, after peeling, coring, and slicing, came to proportions of one part pear to three parts apple. Enough to add some additional flavour and mellowness, and to reduce the amount of sugar needed.

Apple-Pear Pie

pastry for top and bottom of a 9" pie
8 medium-sized tart apples (I used Granny Smith)
4 medium-sized pears (I used Anjou)
2 Tablespoons flour
1/2 cup raw sugar (or a mix of light brown and white)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 Tablespoon butter

Preheat oven to 425 degrees Fahrenheit. Peel, core, and slice the fruit. Mix gently with 1 tablespoon of the flour, and with the sugar, cinnamon, nutmeg, and salt. Put the bottom pastry in the pie plate and sprinkle the other tablespoon of flour over the flat center. Spoon in the spiced and sugared fruit. Dot with pieces of the butter. Put the top pastry over and press the edges together, then cut small slits in the top crust to let out steam. Bake for 20 minutes at 425, then lower the temperature to 350 and bake 40 minutes longer.

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