Apple and Pear Pie

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Apple and Pear Pie





There is something so soothing about a home-baked pie, especially in winter when the scent of apples, pears, cinnamon and cloves fills the house with welcoming and hypnotic smells.


Preparation - Directions

1. Add the flour and salt in a mixing bowl, and stir to combine. Add the 3/4 cup of butter. With a fork or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse breadcrumbs.

2. Sprinkle in the water a tablespoon at a time, stirring gently with a fork after each addition.
Add just enough water for the dough to form a rough mass.

3. With floured hands, pat the dough into a round disk and cover in plastic wrap. Refrigerate for 30 minutes.

4. Preheat the oven to 425°F. Divide the pie dough in half. On a lightly floured, board surface, roll out one piece to a 13-inch circle. Use it to line a 9-inch-by-2-inch-deep pie plate. Trim the edges to be even with the rim of the pie dish. Spread the Filling into the crust, packing in well. Dot the Filling with the 2 tablespoons of butter.

5. Roll out the second piece of dough to an 11-inch circle. With a pastry wheel, cut the dough into 1/2-inch-wide strips. Made a lattice top for the pie. (If you prefer a closed top, just roll out the second piece of dough to fit the top of the filling and trim the edges.) Pinch the edge of the dough even with the edge of the pie pan.

6. Place the pie on a baking sheet to catch any spillage. Brush the top of the pie with the milk or cream, and sprinkle with the almonds and brown sugar.

7. Bake 40-45 minutes, or just until the crust is nicely browned and the fruit is bubbling.

8. Remove the pie from the oven and let cool completely on a rack. Cut into wedges, and serve as is or with vanilla ice cream.