Have You Combined Apples and Pears in a Pie?
Thanksgiving means so much. It’s a time for family, food and traditions. We always have several desserts for the holidays, including pies. Is there really Thanksgiving without pie??
My great-Aunt started making this pie by accident. She was making apple pie and didn’t have enough apples, so she added a couple of pears that she had to complete the pie, and it was so good! That’s how her Apple Pear Spiced Pie was born. Half apple, half pear, full deliciousness! It’s now become a tradition.
Traditions are so important to me. I trust Bobʼs Red Mill to supply the ingredients I need to keep traditions alive!
So, I made this Apple Pear Spiced Pie with Bob’s Red Mill All Purpose Flour for the flaky buttery crust.
This is definitely a must try!
Start with making the pie dough. I used a combination of butter and shortening equally. I prefer the combination of the two instead of an all butter pie crust. After combining the ingredients, place it in the refrigerator for at least 1/2 an hour or overnight.
Roll out 1/3 of the dough for the bottom crust. Add the sliced apples, pears and the seasonings. Roll out another 1/3 of the dough and cut it in strips for the lattice. Roll out the final dough and cut different sized and shaped leaves to place around the border of the pie.
Bake until golden brown and serve once it’s cooled. There you have a great pie made with Bob’s Red Mill Flour for the holidays.
Apple Pear Spiced Pie
Ingredients
Pie Crust
- 3 1/4 cup Bob’s Red Mill All Purpose flour
- 1 1/2 tsp salt
- 1 1/4 sticks butter, cubed and frozen
- 1/2 cup + 2 Tbsp vegetable shortening
- 9-11 tbsp ice water
Filling
- 2-3 apples, peeled, cored & sliced
- 2 pears, peeled, cored & sliced
- 1 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over apples and pears in a bowl. Set aside. Cut butter into 1/2-inch cubes and freeze. Combine flour and salt in a large mixing bowl. Add frozen butter and shortening. Toss together in a food processor and pulse until combined or squeeze the fat into the flour by hand until combined. Pour water through the top until combined a little at a time. You may not need all of the water. Divide dough into 3 pieces. Wrap each in plastic wrap. Place in the refrigerator for 1/2 hour. Roll out one piece for the bottom crust. Place in a 9 inch pie pan. Fill with the fruit filling. Roll out second dough. Use a pastry cutter to cut dough into 12 strips. Make a lattice design by placing 6 strips horizontally and the other 6 vertically weaving them together. Cut off the excess dough hanging off. Roll out the third dough. Use lead cookie cutters or plungers to cut out the shapes. Beat the egg and water. Brush the egg wash all around the crust. Add leaves around the perimeter. Brush remaining egg wash over the top crust and leaves. Bake in a 350 degree oven for an hour or until browned. Cool on a wire rack
