Apple and Pear Pie

Apple and Pear Pie
Adapted from Williams Sonoma "Thanksgiving"
(makes 1 pie)


Perfect Pie Crust

4 large apples, peeled, cored and cubed
4 pears, peeled cored and cubed
1 cup packed brown sugar
1/4 cup unbleached flour
2 tbsp lemon juice
1 tsp vanilla
2 tbsp unsalted butter, cut into small pieces
1 tsp brown sugar


1. Prepare double the Perfect Pie Crust. One ball of dough will be the actual pie crust; the second will be for the lattice top. Blind bake the crust at 425 for about 10 minutes. Prepare the lattice pieces in the meantime and place them on wax paper in the fridge while you make the pie filling.

2. Oven should be preheated at 400 for the pie.

3. In a large bowl, mix the fruit, sugar, flour, lemon juice and vanilla well. Let stand 20 minutes.

4. Pour fruit mix into pie crust. Dot with butter pieces.

5. Cover pie with lattice pattern from second pie crust dough. Sprinkle with brown sugar and bake for about 1 hour.

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