 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This fruit pie, brimming with apples and pears, really says fall. What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. Ingredients:
pastry for double-crust pie (9 inches) |
3 medium ripe pears, peeled and thinly sliced |
3 medium tart apples, peeled and thinly sliced |
1 cup plus 1 teaspoon sugar, divided |
1 teaspoon lemon juice |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
3 tablespoons butter |
1 teaspoon whole milk |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
2. Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.
3. Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.
|
|