Easy Apple Pear Pie Recipe

Stunning to look at and absolutely delicious to eat, this easy apple pear pie recipe is guaranteed to be a show stopper at your holiday gatherings.

The holiday season is finally upon us, and it’s the perfect time to bake-up some delectable treats to wow your guests. Try some of our popular recipes below:

 spiked raspberry  chocolate tart

Pumpkin pecan cake with brown butter maple glaze

Classic Tiramisu

Pumpkin snap cookies

 

And lots more! 

 

 

 

So, I’ve been wanting to post this easy Apple pear pie recipe for the longest time, I am glad the procrastination is over.This recipe has been tried and tested, over and over, so this is definitely a foolproof recipe. 

 

Let’s dive right in! Seriously, this Apple pear pie recipe is so good, you’ll want to shove your face in there-No pun! 

 

The combination of tart apples, subtly sweet pear and warm spices creates the right balance of sweet and sour making every bite a dream. 

 

How To Make Easy Apple and Pear Pie

 

First, you want to prepare the crust. Double the ingredients for the pie crust if you want to make the lattice top. 

 

 

For the crust, you’ll need :

 

• 2 ½ cups all-purpose flour plus more for dusting
• ½ teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons cold butter, cubed
• ⅓ cup vegetable shortening
• 5 tablespoons ice water

 

If you are short for time, you can use 3 rolls of store bought pie crusts. However, if you don’t care about the decorative top, two rolls should do just fine. Feel free to use any of these easy decorative pie crust designs to wow your guests. 

 

For The Apple Pear Filling

 

This Apple pear filling can be made ahead of time, chill in the refrigerator a day in advance to cut down prep time on the day you intend to serve the pie. Adding the lemon juice helps the apples retain their vibrant colors, so do not omit it. 

 

 

 

You’ll need ;

 

• 2 ½ lbs tart apples (Granny Smith, Mutsu), peeled, sliced into ½ inch wedges 
• 2 ½ lbs ripe pears, peeled, sliced into ½ inch wedges 
• ½ cup packed light brown sugar ( I used swerve sweetener) feel free to add ¼ cup more if you like it sweeter.
• 3 teaspoons freshly squeezed lemon juice 
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon 
• ½ teaspoon ground ginger 
• ¼ teaspoon nutmeg
• ⅛ teaspoon salt
• ¼ cup butter, cut into small pieces

Egg wash

1 egg

1 tablespoon milk

 

Prepare the Crust

 

• In a bowl or food processor, combine the flour, salt, and sugar until well incorporated. Add the cubed butter and shortening, pulse or mix with fingertips until mixture resembles fine breadcrumbs. With the food processor still running, add the ice water slowly through the feeding tube and pulse/mix until the dough begins to form. Divide the dough in half and form a disc on a floured surface, wrap in cling film. Chill in the refrigerator for 30 minutes.

 

• preheat oven to 375F. 

Prepare the filling: 

• Combine all the ingredients (except the cubed butter) in a bowl, stir to combine. Set aside.

 

• Assemble pie: Roll out each dough on a lightly floured surface about ¼ inch, turn the dough as you roll to create an even circle. Roll out crust loosely around the rolling pin and place on pie pan or dish of choice. Spread out the crust towards you and release into the pan. Using your fingertips or fist, press the crust firmly to the sides and bottom of the pan. Trim the edges hanging out of the pan. Set aside the remaining dough.

 

• spoon the Apple pear mixture into prepared pie dish, smoothing to form an even layer. Top with cubed butter and distribute over each side. 
• Assemble the lattice: Using the remaining dough, roll out to  ¼ - ⅛ inch thickness. Cut 4(1-inch) and 3 (¾ inch) wide strips and set aside. 
• Cut out 6 thin strips to form the braids. See how to here. If you are doubtful that you’ll mess the braid up, buy one of these handy silicon mold here and save some time.
• Arrange the 3 wide strips horizontally as seen on picture over Apple tart filling, place the ¾ inch strips vertically across the wide ones. Repeat step until there are no wide strips left. 
• Place the braided strip along the edge of the pie dish, pinching to form a circle. Alternate the braided strip with one of the wide strips (optional). Use a cookie cutter like this one here to cut out leafs. Layer the leaves on the edges. 

 

• Egg wash: Whisk the egg and milk. Brush the whole pie top with egg wash. 
• Bake for 60 minutes to 80 minutes until fruits are tender or bubbly. Cover the edges of the crust with aluminum foil or pie shield  if it starts to brown. 
• Allow pie to cool completely on a wire rack. Enjoy! 

 

If you are lucky to have any left over, store it in the refrigerator for up to 3 days. 

 

There you have it! Jump to the recipe page to get started. I hope this recipe puts a smile on your friend's and families' faces this holiday season. Have a happy and safe thanksgiving. 

 

Did you make this easy apple pear pie recipe? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later.

 

Peace & Love

Maureen