Apple Buttery Pear Pie
- Ready In:
- 2hrs 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3⁄4 cup sugar
- 6 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- cayenne, a pinch
- 1⁄2 cup apple butter
- 2 tablespoons lemon juice
- 6 cups peeled cored, and thinly sliced Granny Smith apples
- 2 cups peeled cored, and thinly sliced Bartlett pears
- 2 tablespoons unsalted butter, cut into small pieces
- 1 (14 1/8 ounce) package refrigerated pie crusts
- 1 egg yolk
- 2 tablespoons milk
- decorator sugar (optional)
directions
- Preheat oven to 350°.
- Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
- In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
- Whisk in apple butter and lemon juice until smooth.
- Stir in apples, pears, and butter.
- Spoon mixture onto prepared baking sheet in an even layer.
- Cover with foil, and bake for 25 minutes or until apples and pears are tender.
- Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
- On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
- Fit crust into a 9-inch deep dish pie plate.
- Trim excess pastry 1/2 inch beyond edge of pie plate.
- Spoon apple mixture into prepared crust.
- Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
- Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
- In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
- Sprinkle with sparkling sugar, if desired.
- Cut slits in top crust for steam to escape.
- Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.
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