I found this fruit combination in the store the other day for a $1 a bag and thought, wow, that would make a nice pie. And so here it is. I put everything together that I learned in making pies and created this recipe. It came out just like my thought at the store. How wonderful!
This has 3 Fuji Apples
1 Granny Smith
2 Bartlett Pears
I hope you enjoy the recipe.
1Take Your Pie Crusts Out of the Freezer Box so they can be ready when you need them. Set Aside For Now, and Preheat your oven to 450 degrees.
2Peel & Core all the Apples and Pears. Then slice into 1/2 inch slices and put in a bowl full of cool water, so they don't turn brown while your working.
3In a stock pot slowly melt the 4 tablespoons of butter. When melted add: Sugar, Brown Sugar, Cinnamon & Salt and then the Water a little bit at a time.
4Bring to a boil & stir to dissolve sugar. *Note the consistency or thickness. We want to try and keep that as much as possible. But it will change when you add the Apples and Pears and become watery. But we will fix that later. Set aside the Hot Syrup for now.
5Completely Drain all the water from the Apples and Pears by putting them in a strainer and let them drain.
6Add the Fruit to the Syrup and gently stir to cover them with the syrup. Let them sit in the stock pot while you prepare the crust.
7Unwrap and unroll One of your pie crusts and line the bottom of your dish. Press the dough up against the sides of the pan. A 9 1/2 x 3 in works great.
The pan I used was perfect for this but you can use a deep dish or a dutch oven.
8Take a fork and poke holes all over the bottom and around the side of the shell leaving hole marks.
9Whisk 1 egg and brush the bottom and the sides of the pie shell with the egg. If you don't have a brush use your hand. *Note: Make sure you do this so that your pie crust won't be soggy.*
10Put the egg covered pie shell in a preheated oven at 450 degrees and bake for approximately 9-11 min or until golden brown. When done take out and cool completely until the pan is cool. I used a fan to cool it.
11Now back to the filling in the stock pot. Stir the filling, if you notice the apples have now made your syrup watery. We want to reduce that water by bringing the mixture to a boil and cook for 2-4 minutes but you have to make sure you don't cook it to long and make the apples soggy; make sure they have some stiffness to them. Now set the hot mixture aside
12Take out a 1/2 cup of the liquid syrup and cool it by setting it in a container inside a bowl of water to cool it down. Then add 1 tsp flour and 1/2 tsp cornstarch. Mix with a fork until blended. *Note it has to be cool for the flour to mix properly and not get lumps* Now pour it back into the filling mixture. Warm until hot on the stove your filling should not be watery just slightly. If real watery then cook 1 or 2 min. This helps balance a watery pie.
13When the pie crust has cooled, pour the Apple-Pear filling into the Baked Pie shell.
14Unwrap and roll out the second pie crust onto a clean surface and cut into 1 inch strips. Lay them 1 inch apart on top on the filling and then add the second layer by weaving them under and over the first layer of strips. Crimp the sides when finished.
15Spray the Lattice with water or wet with your hand and then sprinkle the cinnamon sugar over the entire pie.
16Turn your oven to 350 degree and bake for 20 min. Then Check your pie to see if the edges are getting brown. When they do put strips of foil around just the edges of the crust.
17Bake another 15 min. and check your pie again. Check for juice reduction and if its bubbling. If it's still juicy and the crust looks like it can still cook some more add another 10 min. Mine took 45 min to bake and it did not come out watery or dry.