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Apple-Pear Pie




Source of Recipe


Internet


List of Ingredients




1 recipe Double-Crust Pastry
2 baking apples, peeled, cored, and thinly sliced
¼ cup all-purpose flour
¾ cup granulated sugar (or part white and part brown sugar)
½ teaspoon ground cinnamon
2 medium pears (red or green), peeled, cored, and thinly sliced
2 tablespoons lemon juice
2 tablespoons butter, melted

Buttered Rum Sauce
Roll half of the pastry onto a lightly floured surface to 1/8-inch thickness; fit into a 9-inch pie plate. Brush edges of crust with egg wash or melted butter to get a better seal when you put the top crust on. Chill remaining pastry. Arrange apple slices in pastry shell.

Combine flour, sugar, and cinnamon; sprinkle half of mixture over apples. Top with pears, arranging evenly so top crust will lay flat. Sprinkle pears with remaining flour mixture. Pour lemon juice and melted butter over pie.

Roll out remaining pastry to ¼ inch thickness, and place over filling. Trim edges; then seal and flute. Cut several slits in top crust. Bake pie at 375% or less depending on the type of pan you are using for 45-50 minutes. I top my crust with melted butter, except the edges, and some extra granulated sugar. The pie is done when the top crust is golden brown and the pie filling bubbling.

Buttered Rum Sauce
½ cup firmly packed brown sugar
1 tablespoon cornstarch
1 cup water
½ teaspoon rum flavoring
2 tablespoons butter

Combine first 2 ingredients in a small saucepan; gradually stir in water. Cook over medium heat until mixture is thickened and clear, stirring occasionally. Stir in flavoring and butter. Serve warm. Yield 1 ¼ cups.



Recipe