Double-Crust Apple-Pear Pie

Double-Crust Apple-Pear Pie, apple recipes

The decoration on the top crust of this apple-pear pie does double duty. We created vents with a star-shaped cookie cutter for steam to escape and placed the stars opposite the cutouts.

Double-Crust Apple-Pear Pie
Makes 1 (9-inch) pie
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  1. 9 Granny Smith apples, peeled, halved, cored, and thinly sliced
  2. 3 Bosc pears, peeled, halved, cored, and thinly sliced
  3. 1 tablespoon fresh lemon juice
  4. 3/4 cup firmly packed brown sugar
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon ground nutmeg
  8. 1/4 teaspoon salt
  9. 1/4 cup butter
  10. 3 tablespoons all-purpose flour
  11. Basic Pie Crust, doubled (recipe follows)
  12. 1 large egg, lightly beaten
  13. 1 tablespoon granulated sugar
  1. Preheat oven to 350°.
  2. In a large bowl, stir together apples, pears, and lemon juice. In a small bowl, combine brown sugar and next 4 ingredients; stir into fruit until well combined.
  3. In a large skillet, melt butter over medium heat. Add apple mixture, and cook, stirring frequently, for 12 minutes or until fruit is tender. Sprinkle flour over mixture, and cook, stirring constantly, for 3 minutes or until mixture is thickened.
  4. On a lightly floured surface, roll one disk of Basic Pie Crust to a 13-inch circle; transfer to a 9-inch pie plate, and spoon apple mixture into crust.
  5. On a lightly floured surface, roll second disk of Basic Pie Crust to a 13-inch circle. Using a 1-inch star-shaped cookie cutter, cut 3 stars from center of crust, reserving stars. Fit cut crust over apple mixture, pressing edges to seal. Trim top
 and bottom crust to within 1/2 inch of edge of pie plate. Fold crusts under, and crimp edges. Brush top crust with beaten egg, and place stars on crust as desired. Brush stars with beaten egg, and sprinkle top crust with granulated sugar.
  6. Bake for 45 to 55 minutes or 
until golden brown. Let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Paula Deen Magazine
Basic Pie Crust
Makes 1 (9-inch) pie crust
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  1. 2 1/3 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 1/2 teaspoon salt
  4. 6 tablespoons cold butter, cut into 1/2-inch pieces
  5. 6 tablespoons cold all-vegetable shortening, cut into 1/2-inch pieces
  6. 1/2 cup ice water
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together and starts to form a ball. (You may not need to use the full 1/2 cup of water.)
  3. On a lightly floured surface, knead mixture until it forms a smooth dough. Shape into a disk, wrap in plastic wrap, and chill for 1 hour or until firm.
  4. On a lightly floured surface, roll dough to a 13-inch circle, about 1/4 inch thick. Transfer dough to a 9-inch pie plate. Trim excess dough from edges.
Paula Deen Magazine

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