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.
Find it online: https://www.eatswithsoul.com/apple-and-pear-pie/