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Fresh Pear & Apple Pie

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Submitted by ccc

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

YIELD

6 servings

PREP

45 min

COOK

45 min

READY

90 min

Half apples, half pears, and all the warm spice you’d expect from a fall pie. The two fruits bring different things to the filling: apples hold their shape and add tartness, while pears soften into a jammy sweetness that pure apple pie can’t match.

Lime juice instead of the usual lemon is a small twist that makes a real difference. It’s slightly sweeter and less sharp than lemon, which lets the pear flavor come through more clearly. It also prevents the sliced fruit from browning while you assemble.

Use firm pears, not ripe ones. Ripe pears dissolve into mush during the 45-minute bake, and you’ll end up with apple chunks swimming in pear sauce. Firm pears soften to a tender bite while keeping their shape alongside the apple slices.

The cornstarch and brown sugar coating on the fruit thickens the juices as they bubble. By the time the crust is golden, you should have a thick, glossy filling, not a watery one. Cut those venting slits in the top crust. Without them, steam builds up and makes the top soggy.

Kitchen Tips

  • Mix equal parts tart apples (like Granny Smith) and sweet apples (like Honeycrisp) for the best flavor balance.
  • Dot the butter over the filling before adding the top crust. It melts into the juices and adds richness.
  • Let the pie cool at least 2 hours before slicing. The filling needs time to set or it’ll run everywhere.
  • Brush the top crust with an egg wash and sprinkle with coarse sugar for a bakery-style finish.

Variations

  • Cranberry pear apple: Fold in ½ cup fresh cranberries for a tart, seasonal pop of color.
  • Ginger spiced: Replace nutmeg with ½ teaspoon ground ginger for a sharper, more warming spice profile.
  • Streusel top: Skip the top crust and cover with a brown sugar, butter, and oat crumble for a crunchier finish.

Ingredients

4 946
CUPS ML APPLES
sliced
4 946
CUPS ML PEARS
firm, sliced
2 30
TABLESPOONS ML LIME JUICE
158
CUP ML BROWN SUGAR
firmly packed *
¼ 59
CUP ML CORNSTARCH
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
2 30
TABLESPOONS ML BUTTER
9 9
INCH INCH PIE SHELL (9 INCH)

Directions

Preheat oven to 350℉ (180℃).

Prepare pastry or thaw frozen pastry and set aside.

Peel and slice 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 9×1½ 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℉ (180℃) for 45 to 50 minutes or until crust is lightly browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 1115 53% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 1251mg 52%
Total Carbohydrate 41g 41%
Dietary Fiber 6g 24%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 14%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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