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.

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.

Author: Grace
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/