Easy Apple Pear Pie Recipe

5 from 39 votes

Easy Apple Pear Pie Recipe

Stunning to look at and absolutely delicious to eat, this apple pear pie recipe is guaranteed to be a show stopper at any gathering.

Prep Time30

Cook Time1 20

Total Time2 20

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 489kcal

Author: Maureen Celestine

Ingredients

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

Apple pear filling

2½ lbs tart apples (Granny Smith, Mutsu), peeled, sliced into ½ inch wedges
2½ 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 teaspoon nutmeg
⅛ teaspoon salt
¼ cup butter, cut into small pieces

Egg wash

1 egg
1 tablespoon milk

Instructions

Prepare the Crust

In a bowl or food processor, combine 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 375°F.

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 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. (Optional) sprinkle coarse sugar on top for a crunchy finish.
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!

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