So, I’ve given this a lot of thought and, in ten years time, I want to be referred to as The Pie Queen. I know it’s a lofty goal, but we all need dreams, right? I’ve had visions lately of winning state fairs, and a beyond giant wedding pie. Or a cake disguised as a pie. I’m still working out the details.
There’s just something about pie that puts me in the best mood. More than anything else I bake, pie really makes me feel like I’ve actually put tangible love into something to give to others. Do you ever feel like that? And apple pie is just so classic. If we try hard enough, maybe making one will speed up Fall a little bit, for what is Fall without apple pie? Just a season when everything dies, that’s what.
Now, let’s talk about adding a pear to your apple pie. Never in a million trillion years would I have thought of doing it, and now I can’t believe that it isn’t the norm. It’s genius. Not only does adding a pear bring more complexity to an already pretty complex pie (due to the use of two different kinds of apples), but in the words of Pie School’s author, Kate Lebo, “Your guests won’t be able to tell where the flavor is coming from.” You get to have a secret, and isn’t that always fun? (Unless it’s peanuts. Nut allergies aren’t so fun. Best to let the cat out of the bag when it comes to peanuts.)
My suggestion with this pie is that you make it a hundred times before Fall and Winter are over. And if that seems like too many times, I don’t know why we’re friends in the first place.
Double Apple-Pear pie is at its best when served warm, and preferably with your favorite hot drink. Throw in a scoop of freshly-made vanilla bean ice cream for good measure. Mmmm. Be right back, gonna go make one.
DOUBLE APPLE + PEAR PIE
What You’ll Need:
- Super Flaky Pie Crust
- 3 Granny Smith apples, peeled, cored, and thinly sliced
- 2 Golden Delicious apples, peeled, cored, and thinly sliced
- 1 Bartlett pear, peeled,cored, and thinly sliced
- Juice of 1/2 lemon (1 to 2 tablespoons)
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Generous pinch of salt
- 3 tablespoons AP flour
- 2 tablespoons chilled unsalted butter, cut into small pieces
- Egg white wash (1 egg white, beaten, mixed with one teaspoon water)
- Demerara sugar for sprinkling
Make your pie crust. Chill overnight.
Roll out the bottom crust and place it in a 9 inch pie dish. Trim the edges, then refrigerate while you make the filling.
Preheat the oven to 425 degrees F.
Put your apple and pear slices in a bowl, and squeeze the lemon juice evenly on top to prevent browning. Stir in the granulated sugar, cinnamon, nutmeg, and salt. This would be a good time to taste and adjust your flavors as needed. Once you’ve got your filling just right, add the flour and set the filling aside.
Take your bottom crust out of the refrigerator, and set aside. Roll out your top crust.
Using a slotted spoon, place the apple-pear filling in the bottom crust, gently pressing down to make sure there’s enough room for all the filling. It may not look like it will all fit, but trust me it will. Pour the liquid from the filling evenly over the apples, then dot the filling with the cut up pieces of unsalted butter.
Carefully drape the top crust over your bottom crust, then trim and crimp the edges. Make sure to cut generous slits over the top crust so that there is plenty of space for steam to escape. Brush the crust with the egg white wash, then sprinkle generously with Demerara sugar.
Bake the pie in the middle of the oven for 15-20 minutes, until the crust is blond and blistered. Rotate the pie front to back, then reduce the oven temperature to 375 degrees F. Bake for an additional 35-45 minutes, until the crust is deeply golden brown and the juices are bubbling.
Cool on a wire rack for at least two hours. Serve warm.
To store: Keep the pie loosely wrapped on the counter for up to 3 days.