Pear Apple Pie
Hi friends! I hope you are doing well. It has been a while since I shared a new pie recipe with you. This Pear Apple Pie is a new one I developed recently and was surprisingly amazing so I am sharing with you. Since we are basically in November and the holiday season is thus here, it is pie season!
Pie season is one of my favorites as I love every kind of pie. From sweet to savory to fruit pies to custard fillings. I am a fan of all of it. Flaky crust, warm fillings, or creamy custard fillings are the best. In our family, whenever there is a pie, there are happy gatherings.
For this pear apple pie, I was intending to making an apple pie for Sunday dinner. However, due to the bounty of pears in my kitchen, I had some leftover pears that were about to cross over to the overripe section of their lifespan. So I tossed two of these Bosc pears into my apple pie filling. The apple pie filling is similar to my go-to classic apple pie recipe. Toss a mix of apples (Gala, Mcintosh, and Cortlands, are my favorites) with apple pie spice, a dash of lemon juice, and cornstarch. So simple but yet so comforting.
The pears are great if they are not overripe as they could disintegrate when the pie is cooked. The pears add a great texture to this apple pie. It’s a surprisingly great combination and it is one I wish I had discovered sooner. There is a reason why pears and apples grow in the same season.
This pear apple pie would be a great addition to your holiday season and especially the Thanksgiving dessert table. It is classic with a twist and it is comforting as apple pie should be. Buttery flaky crust, warm spiced fruit filling that is sweet and a subtle flavor boost.
If you want more classic pies try out my strawberry pie.
Here are some of my favorite holiday pies:
If you love pears as much as I do, here are some more fall-inspired pear recipes:
- Pear and Raspberry Bread
- Pear Apple Cider
- Pear Crisp with Oat Crumb Topping
- Pear Almond Galette
- Baked Pears
For Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 ¼ teaspoons salt
- 14 tablespoons unsalted butter, cold
- 3 pounds apples, cored, peeled and thinly sliced (I like using a mix of Granny Smith, Lady Red and Honeycrisp. Use any varieties you like)
- 2 medium firm pears, cored, peeled, and thinly sliced
- 3/4 cup brown sugar
- ¼ cup all-purpose flour or cornstarch
- 2 teaspoons apple pie spice
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 egg, beaten with 1 tablespoon water
- Coarse sugar for topping
- Prepare ½ cup ice-cold water and keep in the fridge. In a food processor, pulse flour, sugar, and salt. Add in the butter and pulse for 30 seconds. Pulse until the mixture looks like a coarse meal.
- Sprinkle about 6 tablespoons cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 tablespoon at a time) until the dough comes together.
- Remove dough from the processor and bring it together. Divide dough into two equal disks and wrap each in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.
- When ready to bake the pie, preheat the oven to 400 degrees F. Roll, out one chilled dough on a lightly floured surface into a 12-inch circle. Transfer dough to a 9 x 2-inch pie dish. Smooth the sides and bottom and cut off overhangs. Chill for at least 30 minutes.
- Meanwhile, prepare the filling. In a large bowl toss the apples and pears with the sugar, flour. spices, lemon zest, and lemon juice. Mix until flour is fully incorporated. Let sit for about 10 minutes.
- Fill the chilled crust with the apple-pear mixture, making sure to pile the filling tight and high in the middle. Roll out the second dough similarly into a 12-inch circle and carefully place over the apple filling. Tuck in the edges or decorate as desired. You can also use the second dough to make a lattice top.
- Brush the top of the pie with egg wash. Sprinkle with coarse sugar and cut slits on top of the pie to allow steam out (if you made a lattice, no need for the slits).
- Place the pie dish on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees F and continue baking for another 40-50 minutes until the crust is golden. A small knife inserted in the middle should come out almost clean. If pie edges are browning too fast, cover pie loosely with foil.
- Allow pie to cool completely before serving.
- Serve with a scoop of vanilla ice cream.