Best 9 Spiced Pear Apple Pie Recipes

SPICED PEAR & APPLE PIE

Steps:

• Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
• Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
• Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
• Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

FIVE-SPICE PEAR-APPLE PIE

Steps:

• In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
• In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
• Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
• Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
• To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
• Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
• Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
• Take pie out of oven and lower oven temperature to 375°.
• Distribute crumbs evenly over top of pie; tamp them down lightly.
• Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
• Bake for 30 minutes or until the juices bubble thickly around the edge.
• Transfer pie to a wire rack and let cool at least 1 hour before serving.

SPICED APPLE AND PEAR PIE

Steps:

• Dough:
• Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
• Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
• Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
• Filling:
• Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
• Form the pie:
• Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
• Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
• Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
• Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
• Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

PEAR APPLE PIE

Steps:

• In a bowl, combine 1 cup flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a floured surface, roll out dough to fit a 9-in. pie plate. Flute edges. In a large bowl, combine sugar, cinnamon and remaining flour. Add apples and pears; toss. Pour into crust. , For topping, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Bake at 375° for 50-60 minutes or until fruit is tender.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

AUTUMN SPICED APPLE AND PEAR HAND PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
• Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
• Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
• Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

FRESH PEAR AND APPLE PIE

Steps:

• Preheat oven to 350 degrees
• apples and pears.
• Place in large bowl and toss with lime juice.
• Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
• Toss with apple and pear slices until coated.
• Turn into a 9x1-1/2 inch deep dish pie plate.
• Dot with butter.
• Roll out pastry for top crust.
• Cut slits to vent steam during baking and place over filling.
• Seal and flute edges.
• Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

LIGHTER APPLE & PEAR PIE

Steps:

• Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
• Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
• Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.

SPICED-PEAR PIE

Steps:

• For crust:
• Whisk first 3 ingredients in large bowl. Add lard and butter. Rub together with fingertips until mixture resembles coarse damp meal. Add 1/2 cup ice water and vinegar. Stir with fork until moist clumps form, adding more water by tablespoonfuls if dry. Gather dough into ball. Divide into 4 pieces; flatten into disks. Wrap each disk in plastic and chill at least 30 minutes and up to 3 days.
• For filling:
• Using spice grinder, finely grind first 4 ingredients. Transfer spice mixture to medium bowl; mix in sugar, flour, and salt. Divide pears between 2 large bowls; mix half of spice mixture and 2 tablespoons cream into each.
• Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out second dough disk to 12-inch round. Mound 1 bowl of pear filling in crust. Brush overhang lightly with milk. Drape second crust over; press top and bottom overhangs together. Fold under, forming edge of pie. Crimp edge decoratively. Cut 3-inch X in center of top crust; brush with milk and sprinkle with raw sugar. Place on rimmed baking sheet. Repeat rolling and assembly with remaining dough disks and pear filling.
• Bake pies 40 minutes. Tent with foil to prevent overbrowning. Bake until crusts are golden brown, pears are tender, and juices are bubbling thickly, about 40 minutes longer. Cool completely. Serve with ice cream.
• *Brown star-shaped seedpods; available in the spice section of some supermarkets and at Asian markets and specialty foods stores.