Spiced Apple Pear Pie Recipe

Slice of pie on decorative plate with scoop of ice cream.

4.34 from 3 votes

A comforting Spiced Apple Pear Pie made with flakey all-butter pastry will sit perfectly on your Thanks Giving table or Holiday gathering.

Prep Time30

Cook Time50

Chill time1 20

Total Time2 40

Course: Dessert

Cuisine: American

Servings: 23cm (9-inch) pie

Calories: 3913kcal

Author: Emma Duckworth

Equipment

Food processor See notes if you don't have one.
Pie pan 23cm x 4cm (9-in x 1.5-in)

Ingredients

All-Butter Pie Crust

440 g plain flour (all-purpose)
½ teaspoon fine salt
230 g unsalted butter chopped into small cubes
80-120 ml ice cold water

Apple Pear Filling

450 g apples, peeled and thinly sliced
450 g pears, peeled and thinly sliced
1 lemon zest
1 tablespoon lemon juice
110 g brown sugar
32 g cornflour (corn starch)
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon vanilla extract or vanilla bean paste
1 egg for egg wash beaten with 1 teaspoon water
1 tablespoon coarse sugar, raw or demerara sugar (optional)

Metric - US Customary

Instructions

Make the pie dough

Process the butter with flour. Add the salt to the flour and stir. Add flour to the bowl of a food processor and pulse in short bursts until the butter is broken into smaller pieces, slightly larger than a pea.
Add water to form a dough. Slowly begin to add ⅓ water and then, while still pouring, run the food processor until ¾ of the water has been added, and the mixture begins to come together and clump. Stop processing at this stage. It's ok to have dry bits.
Bring the dough together and refrigerate. Tip the dough out onto a lightly floured countertop and bring it together with your hands until it forms a rough disc. Splash with a little water if more moisture is needed. Divide the dough in two and form each into equal discs. Wrap each one well in plastic wrap and smooth with your fingertips. Refrigerate for 1-hour minimum or overnight.

Make the pie filling

Toss the fruit in lemon juice. In a large bowl, toss the apple and pear slices with the lemon zest, juice and vanilla extract.
Mix the dry ingredients with the fruit. In a separate bowl, add the brown sugar, cornflour, spices and salt and mix. Add brown sugar mixture in with the fruit and toss until the fruit slices are fully coated.

Assemble the pie

Roll the base and place it in the pan. Remove dough discs from the fridge. Roll out dough until 30cm (12in) diameter; place in a pie plate. Press to fit without stretching dough; trim edges until even with pie plate.
Add fruit filling to the pie pan. Brush the base of the pie with egg wash to for a barrier against the moisture. Lay the spiced apple and pear slices into the pie base. Lay them flat and fit them in snugly. Create a mound in the centre with the fruit. Dot the butter over the fruit.
Top with pastry. Roll the second disc into another 30cm (12in) circle. Place onto filled pie and trim 1cm (½ in) beyond the edge and fold under the bottom crust edge pressing to seal.
Crimp and flute edges. Refrigerate pie for 20 minutes whilst the oven preheats to 220°C (440°F). Brush pie top with eggwash and cut slits in the dough for air vents then sprinkle with coarse sugar.
Bake. Place the pie on a baking sheet to catch any drips. Reduce the oven temperature to 180°C (350°F). Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. If the pie edges start to brown too quickly, tent the pie in foil and continue to bake.
Remove the pie from the oven and allow it to cool for 20 minutes before serving warm. Or leave it cool completely. Serve with ice cream or cream.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Store pie covered well in plastic wrap in the fridge for up to 5 days.

Freeze the cooled pie in the freezer for 30 minutes to harden it slightly. Double-wrap it with plastic wrap. Freeze for up to 2 months.

To thaw: When ready to bake, unwrap the pie and brush it with eggwash and sprinkle with raw sugar. Bake from frozen in a 180C/350F oven.

TIP 1: Use ice-cold water and cold butter to make the dough. Don't overwork the dough otherwise, it will be tough.

TIP 2: Slice apples and pears so that they fit snuggly in the pie crust.

TIP 3: Cover pie in foil tent if browning too quickly. Bake until golden.

TIP 4: To make dough by hand, mix flour and salt in a large bowl. Add cold butter and rubber between fingertips until butter is the size of large peas. Add ½ the cold water and use your hands to bring the dough together. Add more sparingly until the dough starts to clump. Turn out onto the countertop and continue on with the recipe.

Nutrition