Spiced Apple And Pear Pie
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Sugar1 tsp
Salt (fine)1 large
Egg (beaten)4 tbsps
Water (very cold)1
Lemon1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Dough: Whisk the flour, sugar, and salt together in a medium bowl
3
Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed
4
Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter
5
(If it gets warm and sticky, refrigerate it to chill
6
) Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough
7
Lightly stir the dough together with a fork
8
(The dough should just hold together when you squeeze it together, with some dry crumbly bits
9
) If the dough is really dry, sprinkle it with the final tablespoon of water
10
(To make the dough in food processor, see below
11
) Divide the dough in half and wrap each half in plastic wrap and shape into disks
12
Refrigerate at least 1 hour or up to 2 days
13
(The dough can be frozen for 2 months
14
Defrost dough in the fridge overnight
15
) Filling: Finely grate the lemon zest and set aside
16
Peel, core and then slice both the apple and pear into 1/2-inch slices
17
Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg
18
Melt the butter in a large skillet over medium-high heat
19
Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes
20
Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes
21
Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly
22
Stir in the vanilla and lemon zest; and remove from the heat
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(The filling should resemble a tight compote
24
) Cool completely
25
Form the pie: Lightly dust the work surface with flour
26
Roll a disk of dough into an 11 to 12-inch circle
27
Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan
28
Fill the crust with the prepared fruit so it mounds slightly in the center
29
Roll the remaining dough into a 12-inch circle
30
Brush the rim of the crust with some of the egg
31
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch
32
Trim crust if needed, reserving the scraps for decorations or for patching, if needed
33
Fold the top crust edge under the bottom one, then press the edges together to seal
34
Cut trimmed scraps into designs if desired and set aside
35
Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression
36
Repeat every 1/2 inch around the pie to create a ruffled edge (see photo)
37
Refrigerate the pie for at least 20 minutes
38
Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F
39
Brush pie with egg and place cut dough designs on top if desired
40
Brush again and sprinkle with sugar
41
Cut 6 to 8 small steam vents into the top of the dough
42
Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F
43
Bake until the crust (both top and bottom) is golden brown, about 50 minutes more
44
If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo)
45
Cool on a rack
46
Serve pie warm or at room temperature with whipped or ice cream
47
Keep pie, covered, at room temperature for a day, or refrigerate for up to four