Apple Pear Pie Recipe
Posted by Warren
Makes one 9-inch pie, double crust, fruit filling. Total prep
This is the marriage of two wonderful fruits, apples and pears.
Apple and pears are very similar fruits. The fruits are compatible to the extent that the flavours are enhanced. You wont be sorry if you try this apple pear pie recipe this Fall or any time when you can get fresh pears.
Wait! do you know the type of pears you can bake with? How can you tell if your pears are ripe?
The best pears to use in pies are: Anjou (Red or Green), Bartletts (Red or Green), Bosc, Concorde, and Forelle.
Anjou pears are the second-most recognizable pear variety in the United States.
Anjous are a refreshing, sweet and juicy pear with a hint of citrus.
The Anjou is an all-purpose pear whose dense flesh makes it excellent for cooking.
Bartletts is the signature pear flavor.
Its creamy, sweet and aromatic flesh is perfect for dishes that call for apples.
Barletts pears are juicier than Anjous. So increase your pie filling thickening agent.
Bosc pears are crisp and honey sweet. These pears have long tapered necks with cinnamon brown bodies.
Bosc is an excellent choice for cooking. The smooth texture and shape of these pears holds up well when heated.
Feel the neck of the pear for ripeness
by applying gentle thumb pressure near the stem end,
and when the fruit gives slightly, it is ready to use.
Apple Pear Pie Recipe
Pastry dough – double crust
a flaky pie crust.
3 cups unbleached all-purpose flour
4 tablespoons sugar
1/2 cup ice cold water
1/2 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
1 teaspoon cold corn oil
3 cups tart apples (or golden delicious)
3 cups cooking pears
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon fresh lemon zest
3/4 cup white sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons tapioca flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of salt
pinch of ground cloves
2 tablespoon cold unsalted butter
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.
2. Preheat the oven to 400° F.
3. Prepare the filling: Pour the fresh-squeezed lemon juice in the bottom of a large bowl. Add your lemon zest to the bowl. Peel, halve and core the apples and pears. Be sure to remove seeds. Slice them evenly about a 1/4 inch thick into the bowl, coating them with the lemon juice as you go.
4. In a separate bowl, mix together the sugar, flour, tapioca flour, cinnamon, ginger, nutmeg, cloves and salt. Add them to the apples and pears just before you want to bake the pie, mix gently. Adjust sugar to taste as needed.
5. Scrape the filling into the bottom crust, dot with butter and cover it with the second crust. Trim and crimp the crust; chill the pie for about 10 minutes in the refrigerator. Cut vent slits in the top crust. It is your option to sprinkle it with sugar or brush the top with egg white.
6. Bake the pie on a baking sheet for 10 minutes at 400°F or until the crust looks dry, blistered, and blonde. Turn the oven down to 375°F, and bake for at least 45 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. Check if the bottom crust has darkened. If not bake a little more and cover the top crust, so it does not burn.
7. Cool the pie completely before cutting at least a few hours. Serve it at room temperature. Store the pie uncovered in a cool place up to three days.