Pear Apple Pie Recipes

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SPICED PEAR & APPLE PIE

Autumn pears and apples with cinnamon and ginger make a delicious holiday pie.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h

Yield 8

Number Of Ingredients 11



Spiced Pear & Apple Pie image

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.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 62.7 g, Cholesterol 0.2 mg, Fat 18.5 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 4920 mg, Sugar 30.4 g

1 Classic Crisco® Double Pie Crust
4 cups peeled, thinly sliced pears
2 cups peeled, thinly sliced apples
¾ cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon lemon juice
Milk
Cinnamon sugar

PEAR-APPLE CRUMBLE PIE

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 18



Pear-Apple Crumble Pie image

Steps:

  • Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with a fork or your fingers. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Peel and thinly slice the pears and apples and transfer to a large microwave-safe bowl; add the dried fruit, honey, granulated sugar, flour, lemon zest and juice, vanilla, cinnamon and salt and toss to coat. Cover with plastic wrap and microwave until the apples and pears are tender and juicy, 5 to 7 minutes. Refrigerate until cold, 10 to 15 minutes.
  • Preheat the oven to 375 degrees F. Make the topping: Whisk the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Using your fingers, work the butter into the oat mixture until small clumps form. Refrigerate until ready to use.
  • Place the pie crust on a baking sheet. Add the filling, slightly mounding it in the center. Press the crumble topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, about 1 1/2 hours. (Tent with foil if the topping browns too quickly.) Transfer to a rack and let cool completely.

1 sheet refrigerated pie dough (half of a 14-ounce box)
3 tablespoons all-purpose flour, plus more for dusting
1 1/2 pounds assorted pears (such as Bosc or Bartlett)
1 1/2 pounds assorted apples (such as Gala, Honeycrisp or Golden Delicious)
1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries)
1/2 cup chopped assorted dried fruit (such as cranberries, apricots and cherries)
1/2 cup honey
1/4 cup granulated sugar
Finely grated zest and juice of 1 lemon
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small pieces

SPICED APPLE AND PEAR PIE

This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18



Spiced Apple and Pear Pie image

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.

2 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon fine salt
3/4 cup cold unsalted butter (1 1/2 sticks), diced
1 large egg
3 to 4 tablespoons very cold water
1/2 lemon
3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 large egg, beaten

FRESH PEAR AND APPLE PIE

Make and share this Fresh Pear and Apple Pie recipe from Food.com.

Provided by Dannygirl

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9



Fresh Pear and Apple Pie image

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.

Nutrition Facts : Calories 349, Fat 9.9, SaturatedFat 3.9, Cholesterol 10.2, Sodium 129.8, Carbohydrate 67.1, Fiber 6.1, Sugar 44.2, Protein 1.8

4 apples (4 cups sliced)
1/2 teaspoon cinnamon
4 pears, sliced (Firm)
1/4 teaspoon nutmeg
2 tablespoons lime juice
2 tablespoons butter
2/3 cup brown sugar, firmly packed
1 9" pie shell
1/4 cup cornstarch

APPLE AND PEAR STREUSEL PIE

You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11



Apple and Pear Streusel Pie image

Steps:

  • Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
  • Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
  • In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
  • Let cool at least 30 minutes before serving. Serve warm or at room temperature.

1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces
1 refrigerated or frozen 9-inch deep-dish pie crust (see above)
3 Granny Smith or other tart apples, peeled, cored, and sliced 1/4-inch thick
3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
1/2 cup light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon cold butter, cut into small pieces

APPLE PEAR PIE

This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. -Grace Camp, Owingsville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9



Apple Pear Pie image

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.

Nutrition Facts : Calories 438 calories, Fat 19g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 244mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.

Pastry for double-crust pie (9 inches)
3 medium ripe pears, peeled and thinly sliced
3 medium tart apples, peeled and thinly sliced
1 cup plus 1 teaspoon sugar, divided
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1 teaspoon whole milk

CARAMEL APPLE PEAR PIE

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 16



Caramel Apple Pear Pie image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine.
  • Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
  • To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
  • Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.
  • Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve.
  • In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
  • Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
  • Preheat the oven to 425 degrees F.
  • Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely.

1/2 cup sugar
1/4 cup cornstarch or tapioca starch
1/4 teaspoon salt
1 cup buttermilk
1/4 cup store-bought dulce de leche, plus more for garnish
4 large eggs
1 large or 2 small d'Anjou pears
1 baked 9-inch deep-dish pie crust, recipe follows, or store bought
1/2 cup dried apple slices
Ground cinnamon, for garnish
1 1/2 cups all-purpose flour, plus more for rolling
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cubed
6 tablespoons ice water
Nonstick cooking spray, for spraying pie plate
1 egg beaten with 1 tablespoon water

APPLE-PEAR CRUMBLE PIE

I found this easy, delicious dessert in Kraft Food & Family magazine when searching for something to take to a Thanksgiving-themed potluck dinner. Everyone raved about it, and there was a lot of happiness that I had been out of pumpkin at the time, forcing me to look for something else! You can change the amount of fruit you add depending on the size of the fruit and the size of your crust- the original called for 2 apples, but I could only get 1 in my crust.

Provided by Starrynews

Categories     Pie

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10



Apple-Pear Crumble Pie image

Steps:

  • Preheat the oven to 375°F
  • Prepare a crumb mixture by combining vanilla wafer crumbs, brown sugar, and butter, and mixing well.
  • Place pie crust on cookie sheet.
  • Spread cream cheese across bottom of the crust-- watch out because the dough could tear a bit, so take your time.
  • Cover cream cheese with half of the crumb mixture.
  • Combine fruit, sugar, flour, and cinnamon in a large bowl and toss to mix well.
  • Spread fruit mixture into the pie and cover with the remaining crumb mixture.
  • Bake for 35 minutes, when fruit is tender and crust is lightly browned.
  • If necessary, you can cover loosely with foil to prevent crust from getting too well done after 25 minutes.

Nutrition Facts : Calories 252.6, Fat 14.6, SaturatedFat 6.9, Cholesterol 24.7, Sodium 162.4, Carbohydrate 29.2, Fiber 2, Sugar 16.3, Protein 2.5

3/4 cup vanilla wafer, crushed (about 24)
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 ready-to-use pie crust (1/2 of 15 oz package)
4 ounces cream cheese, softened
1 -2 large baking apple, peeled, sliced
1 large pear, peeled, sliced
1/3 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon

FIVE-SPICE PEAR-APPLE PIE

Make and share this Five-Spice Pear-Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14



Five-Spice Pear-Apple Pie image

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.

Nutrition Facts : Calories 655.7, Fat 25.9, SaturatedFat 12.3, Cholesterol 40.7, Sodium 268.4, Carbohydrate 105.8, Fiber 6.7, Sugar 66.1, Protein 4.6

1 (9 inch) unbaked pie shells, refrigerated
3 1/2 cups peeled cored, and sliced Granny Smith apples (also may use Cortland or Northern Spy)
3 1/2 cups cored sliced ripe pears (peeled or unpeeled)
1 grated lemon, zest of
1 tablespoon fresh lemon juice
2 tablespoons orange juice
3/4 cup sugar, divided
1 1/2 tablespoons cornstarch
2 teaspoons Chinese five spice powder
3/4 cup all-purpose flour
1/4 cup fine yellow cornmeal
2/3 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/4-inch pieces

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



Caramelized Apple and Pear Pie image

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.

1/2 cup applejack brandy or brandy
1/2 cup dried currants
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
5 tablespoons unsalted butter
1 1/4 pounds Granny Smith apples, peeled, quartered, cored, cut into 1/3-inch-thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pound firm but ripe Bartlett pears, peeled, cored, cut into 1/3-inch-thick wedges
2 tablespoons cornstarch
3/4 cup (packed) golden brown sugar
1/4 cup light corn syrup
1/4 cup whipping cream
3/4 cup coarsely chopped lightly toasted walnuts
epi:recipeLink id="102545"/epi:recipeLink
Vanilla ice cream

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