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Apple Pear Pie

Source of Recipe

Country Woman Sept/Oct 2003


Recipe Introduction

This fruit pie, brimming with apples and pears, really says “fall”. What a yummy way to use your backyard bounty or the pickings from local orchards!

List of Ingredients

9" pastry for double-crust pie
3 medium ripe pears, peeled and thinly sliced
3 medium tart apples, peeled and thinly sliced
1 cup sugar, plus 1 tsp, divided
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter or margarine
1 teaspoon milk


Recipe

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.