Apple-Pear Pie
Source of Recipe
Submitted by: smallfunnybunny
List of Ingredients
Sour-Cream Crust
2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter, cut up
1/4 cup vegetable shortening
1/3 cup sour cream
Fruit Filling
2 pounds apples, peeled, cored, and cut into wedges
2 pounds firm but ripe pears, peeled, cored, cut in wedges
2/3 cup packed light brown sugar
1/4 cup cornstarch
1 teaspoon freshly grated lemon peel
1/2 teaspoon anise seeds, crushed
2 tablespoons margarine or butter, cut up
Glaze
2 teaspoons milk
1 tablespoon granulated sugarRecipe
Prepare Sour-Cream Crust: In medium bowl, mix flour, granulated sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter with shortening until mixture resembles coarse crumbs. Stir in sour cream, then add about 4 teaspoons cold water, 1 teaspoon at a time, to flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With hands, shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Meanwhile, preheat oven to 425 degrees F. Prepare Fruit Filling: In large bowl, toss apples, pears, brown sugar, cornstarch, lemon peel, and anise seeds until evenly coated. Let filling sit 5 minutes before assembling pie.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into a round 2 inches larger in diameter than inverted 9 1/2-inch deep-dish pie plate. Ease dough into pie plate, trim edge, leaving 1-inch overhang. Spoon Fruit Filling into crust, dot with margarine or butter.
Roll dough for top crust into 11-inch round. Center round over filling. Fold overhang under, bring up over pie-plate rim and pinch to make decorative edge. Cut several short slashes in top crust to allow steam to escape during baking.
Prepare Glaze: Brush crust with milk, sprinkle crust with granulated sugar.
Place sheet of foil under pie plate, crimp foil edges to form a rim to catch any drips during baking. Bake pie 30 minutes. Cover pie loosely with foil to prevent overbrowning, then bake pie 40 to 45 minutes longer, until fruit is tender when pierced with knife. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.
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