When it comes to classic comfort desserts, nothing beats the timeless combination of apples and pears in a flaky, buttery crust. Whether it's the holiday season or just a cozy night in, this delightful treat is sure to warm your heart and tantalize your taste buds. With endless variations and flavor combinations to explore, the "apple and pear pie" stands as a culinary masterpiece that brings joy to every table. In this article, we will embark on a journey to discover the secrets behind creating the perfect apple and pear pie, providing expert tips and tricks to elevate your baking skills and impress your loved ones with a dessert that will surely become a cherished family tradition.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE, PEAR AND CRANBERRY PIE
Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
- In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
- Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.
Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g
CARAMELIZED APPLE AND PEAR PIE
Provided by Lauren Groveman
Categories Fruit Dessert Bake Christmas Thanksgiving Apple Pear Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
- Cook 3 tablespoons unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes. Add apple wedges, ground cinnamon and ground nutmeg. Sauté until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
- Mix golden brown sugar, corn syrup, whipping cream and remaining 2 tablespoons unsalted butter in heavy small saucepan. Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit mixture. Toss to coat.
- Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie with foil. Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.
- Cool pie on rack. Serve warm or at room temperature with ice cream.
AUTUMN APPLE AND PEAR LATTICE PIE
Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.
Provided by RuthE
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 4h
Yield 8
Number Of Ingredients 18
Steps:
- Combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 5-inch disk. Wrap in plastic wrap and chill at least 1 hour or up to 8 hours (overnight).
- Combine 1 cup sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well.
- Preheat oven to 425 degrees F (220 degrees C). Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack to catch drips.
- Roll out 1 piece of dough into a 12-inch round (about 1/8 inch thick) on a lightly floured work surface with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to 1/2 inch with kitchen shears or a paring knife. Roll out remaining dough in same manner and cut into 10 strips (3/4 to 1 inch wide) for a lattice.
- Mound apple and pear filling into crust. Brush crust rim with some of egg wash. Dot filling with butter. Lay 5 strips of dough parallel across pie, about 1 inch apart, letting excess hang over rim. Lay remaining strips diagonally across pie in opposite direction. Press ends firmly to rim of pie, trimming excess dough. Crimp edges with your fingers or fork tines. Brush with remaining egg wash. Sprinkle with remaining tablespoon sugar.
- Bake pie in lower third of oven for 15 minutes, then reduce temperature to 375 degrees F (190 degrees C) and bake until juices in center of pie are bubbling, about 45 minutes more. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a wire rack and cool 2 hours.
Nutrition Facts : Calories 616.2 calories, Carbohydrate 86.9 g, Cholesterol 75.2 mg, Fat 29.4 g, Fiber 6 g, Protein 5.5 g, SaturatedFat 14.5 g, Sodium 282.4 mg, Sugar 47.3 g
CRANBERRY, APPLE AND PEAR PIE
This is simple and sooo delicious. ordered some Harry and david Pears and they were slightly bruised and I called them They sent me 2 more boxes and I wondered what in the world I would do with all these pears so tried this and it is a hit with my family
Provided by Caroline Finnegan
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Empty apples in large bowl
- 2. chop and seed pears........mix with apples
- 3. add fresh cranberries..........toss to mix
- 4. prepare 1 pie crust pie shells in pie pan and add ingredients above. Top with other pie crust. Vent top Bake about 50-55 min depending on your oven. Serve warm with whipped cream topping or Ice vanilla Ice Cream ENJOY Coveer edges of pie so they do not over cook
APPLE, PEAR AND CRANBERRY PIE
Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
- In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
- Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.
Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g
Tips:
- Choose firm, ripe apples and pears for the filling. This will help them hold their shape during baking.
- Peel and core the apples and pears before slicing them. This will make them easier to eat.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
- Be sure to chill the dough before rolling it out. This will help it keep its shape.
- When assembling the pie, be sure to brush the edges of the bottom crust with water before adding the top crust. This will help the two crusts seal together.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before serving. This will help the filling set.
Conclusion:
Apple and pear pie is a classic dessert that is perfect for any occasion. With its flaky crust and sweet, juicy filling, it's sure to be a hit with everyone. Whether you're a beginner or a seasoned baker, this recipe is sure to give you a delicious and beautiful pie.
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