Spiced Apple and Pear Pie

Name: Spiced Apple and Pear Pie
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples); 177 milliliters cold unsalted butter (1 1/2 sticks), diced; 1 large egg; 1 large egg, beaten; 59 milliliters all-purpose flour; 591 milliliters all-purpose flour; 0 teaspoons ground cinnamon; 0 teaspoons ground ginger; 1 lemon; 1 pinch Generous freshly grated nutmeg; 680 grams baking pears, such as Bosc or firm Bartletts (about 3 pears); 0 teaspoons fine salt; 1 teaspoons fine salt; 59 milliliters sugar; 158 milliliters sugar, plus more for sprinkling on the pie; 59 milliliters unsalted butter (1/2 stick); 1 teaspoons pure vanilla extract; 3 Tbsps very cold water

Spiced Apple and Pear Pie might be just the dessert you are searching for. One portion of this dish contains about 9g of protein, 33g of fat, and a total of 807 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up flour, egg, ground ginger, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

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.)

Ingredients you will need

Cornmeal

Butter

All Purpose Flour

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Whisk

Bowl

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.)

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Food Processor

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.)

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Cinnamon

Ginger

Nutmeg

Apple

Fruit

Sugar

Pear

Salt

Melt the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Zest

Compote

Vanilla

All Purpose Flour

Fruit

Sugar

Lightly dust the work surface with flour.

Ingredients you will need

All Purpose Flour

Roll a disk of dough into an 11 to 12-inch circle.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Mounds Bar

Crust

Dough

Fruit

Equipment you will use

Pie Form

Frying Pan

Roll the remaining dough into a 12-inch circle.

Ingredients you will need

Dough

Roll

Brush the rim of the crust with some of the egg.

Ingredients you will need

Crust

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.

Ingredients you will need

Crust

Dough

Fruit

Roll

Equipment you will use

Rolling Pin

Pie Form

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.

Ingredients you will need

Crust

Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.

Equipment you will use

Oven

Brush pie with egg and place cut dough designs on top if desired.

Ingredients you will need

Dough

Egg

Brush again and sprinkle with sugar.

Ingredients you will need

Sugar

Cut 6 to 8 small steam vents into the top of the dough.

Ingredients you will need

Dough

Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil