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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 2 |
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This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine. Ingredients:
2 pie crusts |
1 1/2 lbs granny smith apples, peeled, cored, and sliced. (about 6 cups) |
1 lb pear, peeled, cored and sliced. (about 3 cups) |
1/2 cup dried cherries or 1/2 cup dried sweetened cranberries |
2/3 cup sugar, plus |
1 tablespoon sugar |
1/3 cup sliced natural almonds |
1/4 cup all-purpose flour |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 egg, lightly beaten with 1 tbsp. water |
Directions:
1. Heat oven to 400°F.
2. Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
3. In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
4. Pour into prepared pie crust.
5. Roll out second pie crust.
6. Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
7. Place pie crust over filling and pinch top and bottom edges together.
8. Brush lightly with egg wash and place cut-outs randomly over crust.
9. Brush cut outs with egg wash.
10. Sprinkle remaining 1 tablespoons sugar over pie.
11. Bake at 400°F for 20 minutes.
12. Cover edges with foil and reduce heat to 350°F.
13. Bake for an additional 35 minutes or until nicely browned and bubbly.
14. Cool pie completely on wire rack.
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