Apple-Pear Pull-Up Pie Recipe

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Ingredients

Count

Nutrition

5335

Calories

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Ingredients:

Serving

6 large granny smith apples, peeled and quartered
6 large bartlett pears, peeled and quartered
2 cups sugar
1 tbsp lemon juice
1/2 cup butter or margarine
1 (15-oz) package refrigerated piecrusts
1 large egg
1 tbsp water
5 tbsp sugar, divided
1 cup whipping cream
2 tbsp orange liqueur (optional)

Directions:

Toss together first 4 ingredients.
Melt butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring often, 15 to 20 minutes or until tender. Remove apple and pear with a slotted spoon, reserving juices in skillet. Cook juices over medium-high heat, stirring occasionally, 10 to 15 minutes or until slightly thickened and caramel colored. Remove caramel sauce from heat, and set aside.
Unfold piecrusts, and stack on a lightly floured surface. Roll into a 15-inch circle. Place on a lightly greased parchment paper-lined baking sheet. Arrange apple and pear, cut sides down, in center of pastry, leaving a 3-inch border around edges. Lift pastry edges, and pull over fruit, leaving a 4- to 6-inch circle of fruit showing in center; press folds gently to secure. Stir together egg and 1 tablespoon water; brush over pastry. Sprinkle with 2 tablespoons sugar.
Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
Bake on lowest oven rack at 425° for 30 to 35 minutes or until golden brown. Run a knife around edges of pie to loosen. Cool on baking sheet on a wire rack 10 minutes. Remove pan sides.
Heat caramel sauce over medium heat.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add remaining 3 tablespoons sugar and, if desired, liqueur, beating until soft peaks form. Serve sauce and whipped cream with pie.
Note: Do not substitute wax paper or aluminum foil in this recipe. Parchment paper is packaged similarly to wax paper.
* Gala or Rome apples may be sustituted for Granny Smith.
** Bosc or Anjou pears may be substituted for Bartlett.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5334.59 Kcal (22335 kJ)
Calories from fat	1968.36 Kcal
		% Daily Value*
Total Fat	218.71g	336%
Cholesterol	678mg	226%
Sodium	435.96mg	18%
Potassium	3125.81mg	67%
Total Carbs	733.67g	245%
Sugars	419.65g	1679%
Dietary Fiber	60.68g	243%
Protein	102.35g	205%
Vitamin C	61.6mg	103%
Vitamin A	7.2mg	239%
Iron	13.9mg	77%
Calcium	1310mg	131%

Amount Per 100 g
Calories	264.94 Kcal (1109 kJ)
Calories from fat	97.76 Kcal
		% Daily Value*
Total Fat	10.86g	336%
Cholesterol	33.67mg	226%
Sodium	21.65mg	18%
Potassium	155.24mg	67%
Total Carbs	36.44g	245%
Sugars	20.84g	1679%
Dietary Fiber	3.01g	243%
Protein	5.08g	205%
Vitamin C	3.1mg	103%
Vitamin A	0.4mg	239%
Iron	0.7mg	77%
Calcium	65.1mg	131%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

124.1

Points
140

PointsPlus

Good Points

saturated fat free,
very low sodium,
good source of fiber

Bad Points

High in Sugar,
High in Total Fat

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