Are you looking for the ultimate holiday pie that combines the best of all the classic fall fruits? A show-stopping, from-scratch dessert with an impossibly flaky, all-butter crust and a thick, jammy, perfectly spiced filling? This incredible Spiced Apple and Pear Pie is that perfect, crowd-pleasing centerpiece for your Thanksgiving or Christmas dessert table.
This isn’t just another fruit pie recipe; it’s your definitive guide to mastering a flawless, bakery-worthy pie at home. We’ll show you the simple secrets to an incredibly flaky crust and the game-changing professional technique for pre-cooking the fruit filling. This one crucial step is the secret to a thick, flavorful filling that won’t shrink and a bottom crust that is always perfectly crisp and never soggy. Get ready to bake the most delicious pie of the season.
Table of Contents
Table of Contents
Recipe Overview: The Perfect Holiday Pie
What makes this Spiced Apple and Pear Pie so spectacular is its perfect harmony of flavors and its foolproof, technique-driven method. The sweet, tender apples and fragrant pears are perfectly balanced by a warm, cozy blend of cinnamon, ginger, and nutmeg. The professional technique of pre-cooking the fruit and reducing its juices guarantees a perfectly set, non-runny filling every single time. It’s a make-ahead marvel that is as impressive to look at as it is to eat.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 50 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 slices |
Your Holiday Baking Game Plan (Make-Ahead & Freezing Guide)
The secret to a stress-free holiday is to make as much as you can in advance. This pie is perfect for that!
- Up to 3 Months Ahead: Make your pie dough, wrap the two discs tightly in a double layer of plastic wrap and place them in a freezer bag, and store them in the freezer.
- Up to 3 Days Ahead: Prepare the entire apple and pear filling. Let it cool completely and store it in an airtight container in the refrigerator. Thaw your frozen pie dough overnight in the refrigerator.
- 1 Day Before Serving: You can assemble the entire, unbaked pie, cover it tightly with plastic wrap, and store it in the refrigerator.
- On Thanksgiving Day: Simply let the assembled pie sit at room temperature for about 30 minutes, then brush it with the egg wash, sprinkle with sugar, and bake it fresh so your home is filled with the most incredible, festive aroma!
The Essential Ingredients for a Perfect Pie
This recipe is built from two perfect, from-scratch components.
- The Flaky All-Butter Pie Crust (Pâte Brisée): The rich and tender foundation of our pie.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces. These cold pieces of butter will create steam as the pie bakes, which is what creates all those beautiful, flaky layers.
- The Binders: An egg adds richness and structure to the dough, while a touch of cold water helps to bind everything together.
- The “No-Soggy-Bottom” Apple & Pear Filling:
- The Fruit: For the best pie with a complex flavor and a texture that is tender but not mushy, it’s essential to use a mix of different firm baking fruits. This recipe’s combination of firm-sweet apples (like Golden Delicious, Cortland, or Mutsu) and firm, fragrant pears (like Bosc or firm Bartletts) is a perfect choice.
- Warm Spices: A classic and comforting blend of cinnamon, ginger, and freshly grated nutmeg provides the perfect warm spice notes to complement the sweet fruit.
Step-by-Step to the Best Apple and Pear Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Perfect All-Butter Pie Crust
Step 1: In a large bowl, whisk together the 2 1/2 cups of all-purpose flour, the 4 teaspoons of sugar, and the 1/4 teaspoon of fine salt.
Step 2: Add the 14 tablespoons of cold, diced butter. Using your fingertips or a pastry blender, quickly work the butter into the flour until the mixture resembles coarse cornmeal with some small, pea-sized bits of butter remaining.
Step 3: In a small bowl, lightly beat the 1 large egg with 3 tablespoons of the cold water. Drizzle this mixture evenly over the flour and stir with a fork until the dough just begins to form a shaggy mass. If the dough seems too dry, you can add the final tablespoon of water.
Step 4: Turn the dough out, divide it in half, form each half into a flattened disc, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.
Part 2: The Perfect No-Soggy-Bottom Apple & Pear Filling
Step 1: Finely grate the zest from your lemon and set it aside. In a large bowl, squeeze the juice from the lemon. Peel, core, and slice your apples and pears into 1/2-inch thick slices. As you slice them, toss them in the bowl with the lemon juice to prevent them from browning. Add the 2/3 cup of sugar and toss to combine evenly.
Step 2: In a large skillet, melt the 1/4 cup of unsalted butter over medium-high heat. Add the sugared fruit and cook, stirring, for about 2 minutes, until the sugar has dissolved and the mixture begins to simmer.
Step 3: Reduce the heat to medium, and cook, uncovered, for about 10 minutes, until the fruit has softened and the juices have reduced and started to thicken.
Step 4: Evenly mix the 1/4 cup of all-purpose flour into the fruit. Cook for about one minute more to thicken the juices slightly.
Step 5: Stir in the 1/2 teaspoon of pure vanilla extract and the reserved lemon zest. Remove the filling from the heat and let it cool completely.
Part 3: Assembling and Baking Your Masterpiece
Step 1: Place a baking sheet on a rack in the lower third of your oven and preheat the oven to 425°F (220°C).
Step 2: On a lightly floured surface, roll out one of the chilled discs of dough into an 11- to 12-inch circle. Ease the dough into a 9-inch glass pie pan.
Step 3: Add the completely cooled filling to the pan and mound it slightly in the center.
Step 4: Roll out the remaining disc of dough into a 12-inch circle. Brush the rim of the bottom crust with some of the beaten egg. Lay the dough over the filling. Trim the crusts, then fold the top crust edge under the bottom one and press the edges together to seal. Crimp the edge decoratively.
Step 5: Brush the entire top of the pie with the beaten egg and sprinkle it generously with sugar. Cut 6 to 8 small steam vents into the top of the dough. Refrigerate the assembled pie for at least 20 minutes.
Step 6: Place the chilled pie on the preheated baking sheet. Bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375°F (190°C) and continue to bake until the crust is a deep golden brown and the filling is bubbly, about 50 minutes more.
Pro Tip: If the edges of your crust begin to brown too quickly, you can cover them with a pie crust shield or strips of aluminum foil.
Step 7 (The Most Important Step!): Let the pie cool on a wire rack for at least 3 hours before slicing. This crucial step allows the hot, jammy filling to cool down and set up properly, which is the secret to a perfect, clean slice.
The Ultimate Spiced Apple and Pear Pie
A from-scratch recipe for a classic double-crust pie filled with a spiced mixture of fresh apples and pears. The recipe includes detailed instructions for a homemade all-butter pie dough that can be made by hand or in a food processor. A key feature is the pre-cooked filling, where the sliced fruit is simmered on the stovetop with butter, sugar, and spices to soften it and create a thick, compote-like texture. This method ensures a flavorful, not-too-watery pie. The assembled pie is then baked using a two-temperature method until the crust is golden and the filling is bubbly.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours 20 minutes (includes chilling and cooling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 tablespoons sugar
- 3/4 teaspoon fine salt
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, diced
- 1 large egg
- 3 to 4 tablespoons very cold water
- For the Filling:
- 1/2 lemon
- 3 pounds baking apples (about 6 apples)
- 1 1/2 pounds baking pears (about 3 pears)
- 2/3 cup sugar, plus more for sprinkling
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Generous pinch freshly grated nutmeg
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1 large egg, beaten (for egg wash)
Instructions
- Make the Dough: In a food processor or a large bowl, combine the flour, sugar, and salt. Add the cold, diced butter and pulse or work with your fingers until the mixture resembles coarse meal with pea-sized bits.
- In a small bowl, beat 1 egg with 3 tablespoons of ice water. Add this to the flour mixture and mix until the dough just comes together.
- Divide the dough in half, form each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Filling: Peel, core, and slice the apples and pears. Toss them in a bowl with the juice of 1/2 lemon, 2/3 cup of sugar, cinnamon, ginger, salt, and nutmeg.
- Melt the butter in a large skillet over medium-high heat. Add the fruit mixture and cook for about 10 minutes, uncovered, until the fruit softens and the juices evaporate slightly.
- Mix the flour into the fruit and cook for 1 more minute to thicken the juices. Stir in the vanilla and lemon zest. Let the filling cool completely.
- Assemble the Pie: Preheat the oven to 425°F and place a baking sheet on a lower rack.
- Roll out one disk of dough and fit it into a 9-inch glass pie pan. Pour the cooled filling into the crust.
- Roll out the second disk of dough and place it over the filling. Trim, fold, and crimp the edges to seal.
- Brush the top crust with the beaten egg, sprinkle with sugar, and cut several slits for steam to escape. Refrigerate the assembled pie for at least 20 minutes.
- Bake: Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake for about 50 more minutes, until the crust is golden brown. Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack for at least 3 hours before serving.
Notes
- Busy Bakers’ Tips: The filling can be made up to 2 days ahead and refrigerated. The fully formed, unbaked pie can be frozen for up to 2 months.
- Pre-cooking the apple and pear filling on the stovetop is a crucial step that helps control the texture of the fruit and prevent a soggy bottom crust.
- Baking the pie on a preheated baking sheet helps to ensure a crisp bottom crust.
- It is very important to let the pie cool for at least 3 hours to allow the filling to set before slicing.
Storage and Make-Ahead Tips
- Make-Ahead: As outlined in our “Game Plan” above, this is the perfect dessert to make in stages over a few days to make your holiday baking completely stress-free. You can even assemble the entire unbaked pie a day in advance.
- Storage: Store the finished, cooled pie, covered loosely, at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Add a Nutty Crunch: For a wonderful, buttery crunch and extra texture, you can add 3/4 cup of toasted, chopped pecans or walnuts to the cooled fruit filling before you assemble the pie.
- Add a Classic Lattice Top: For a beautiful, traditional presentation, you can cut the second disc of dough into strips and weave a lattice top over the filling instead of using a solid top crust.
- Add a Boozy Kick: For a delicious, sophisticated, grown-up flavor, you can add 1/4 cup of your favorite apple brandy (Calvados), bourbon, or a dark rum to the skillet with the fruit juices as they are reducing.
Enjoy a True Holiday Masterpiece!
You’ve just created a truly special, from-scratch dessert that is the very definition of a holiday celebration. This stunning Spiced Apple and Pear Pie, with its incredibly flaky all-butter crust and its thick, jammy, and perfectly balanced filling, is a rewarding baking project that is guaranteed to be a massive hit.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake for the holidays!
Frequently Asked Questions (FAQs)
Q1: What are the best apples and pears to use for a pie?
The secret to the best pie filling is to use a combination of firm fruits. For apples, a mix of a firm-tart variety (like Granny Smith) and a firm-sweet one (like Golden Delicious, Cortland, or Mutsu) is fantastic. For pears, a firm and fragrant pear like a Bosc or a firm Bartlett is the ideal choice as they will not turn mushy.
Q2: How does this recipe guarantee that my pie won’t have a soggy bottom crust?
The brilliant technique of pre-cooking the fruit filling is the key. By cooking the apples and pears on the stovetop first, you are releasing a significant amount of their water and thickening their juices before the filling ever goes into the pie crust. This results in a thick, jammy filling that won’t make your bottom crust soggy.
Q3: Why does this recipe use two different oven temperatures?
This is a professional baker’s trick for a perfectly crisp crust! The initial, short blast of high heat (425°F) helps to set the bottom crust quickly and prevent it from becoming soggy. Immediately reducing the temperature to 375°F then allows the dense fruit filling to cook through gently and evenly without burning the crust.
Q4: Can I freeze this pie?
Yes! The Cook’s Note provides a fantastic guide. You can assemble the entire unbaked pie, freeze it for 30 minutes to firm up, then wrap it very well in a double layer of plastic wrap and foil. It will keep in the freezer for up to 2 months. You can bake it directly from frozen, adding about 30 minutes to the total baking time.
Q5: Can I use a store-bought pie crust for this recipe to save time?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. You will need one box, which contains two crusts for a double-crust pie.