Fresh Pear and Apple Pie
Indulge in the comforting flavors of fall with this Fresh Pear and Apple Pie, a rustic dessert that beautifully blends the natural sweetness of ripe pears and crisp apples. Encased in a buttery homemade double crust, this pie is elevated with warm cinnamon, rich brown sugar, and a splash of zesty lemon juice for a perfectly balanced filling. The flaky, golden-brown crust—finished with a touch of coarse sugar for extra crunch—envelops a bubbling, juicy center that tastes like autumn in every bite. Perfect for holidays or cozy gatherings, this pie is not only a showstopper but also surprisingly simple to make. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own as a treat that celebrates the best seasonal produce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (225 g) unsalted butter
- 2.5 cups all-purpose flour
- 0.5 cup (100 g) granulated sugar
- 0.5 teaspoon salt
- 6 tablespoons iced water
- 2 ripe pears (peeled, cored, and sliced)
- 2 ripe apples (peeled, cored, and sliced)
- 0.5 cup (100 g) brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the flour, 1 tablespoon of granulated sugar, and salt.
Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Gradually add iced water one tablespoon at a time, mixing gently after each addition, until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced pears, apples, brown sugar, ground cinnamon, lemon juice, and cornstarch. Toss well to coat the fruit evenly.
On a lightly floured surface, roll out one portion of chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, letting the edges hang over slightly.
Pour the pear and apple mixture into the prepared crust, spreading it out evenly.
Roll out the second portion of dough into another 12-inch circle. Carefully place it over the filling.
Trim the excess dough around the edges, leaving about 1 inch of overhang. Fold the edges under and crimp with your fingers or a fork to seal.
Cut a few small slits in the top crust to allow steam to escape.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash over the top crust.
Sprinkle the coarse sugar over the top for added crunch and sweetness.
Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 428.9 g | 156% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 163.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 223 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
