Pear Apple Pie

 Yesterday, I made pie. I was so excited to bake! I had some nice firm D'anjou pears just waiting to get eaten somehow. It didn't take much deliberation to decide upon a pie.

The last time I made pie, the kids were excited too. Yesterday was an off day for them. Eric was completely uninterested in it. Even after I tried to make it sound different and fun by calling it "pear-ple" he was not into pie.

Some days are that way. Anyhow, the pie turned out nicely. However, I have a distinct lack of photo evidence. I will admit to digging out the video camera in an attempt to cook and video. This is actually harder than it sounds and I will require a filming assistant (probably Justin) if this is going to become a regular feature. Let me just say for today, for this recipe, no video will be appearing. At least the concept of video cooking is now on my radar.

You can refer to some of the other photos from other recipes, Rhubarb Strawberry Pie or Apple Crisp, if you need to see assembly example photos.

3 firm pears
2-3 apples
juice of 1/2 lemon
3 Tablespoons flour
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
a dash of ground nutmeg
a dash of ground cloves
Pie Dough for double crust
2 Tablespoons sugar
1 Tablespoon milk

1. Peel, core and slice your apples and pears to about 1/4 inch. Place in a large mixing bowl and squeeze lemon juice over all. Mix up. This keeps the fruit from becoming a really unattrative brown.

2. Combine the brown sugar, flour, salt, and spices in a small bowl. Sprinkle over fruit and mix well so all pieces have a sugar-spice coating.

3. Prepare pie dough. Line bottom of 9 inch pie plate with first rolled out circle of dough. Fill with fruit. Place second rolled out dough circle on top. Press down gently on top of fruit to conform dough to the filling.

4. Trim excess dough to the edge of the pie plate and seal edges by pressing with your fingers. Make a few slices on top for vents. I usually make a star shape.

5. Brush milk on top crust. Sprinkle with sugar.

6. Bake in a preheated 425F oven for 15 minutes. Reduce heat to 375F for another 40-45 minutes or until filling is bubbly and hot and crust is nicely browned.

Note: If the edges begin to brown too quickly, cover with a small strip of foil.


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