Seriously Cinnamony Pear-apple Pie
Once I had the method down, it was time to have some fun. The discount produce rack at the grocery store and a visit to the apple orchard gave me the inspiration for this pie. Happily, it was a big hit, receiving rave reviews and requests for seconds. I hope your family enjoys it as much as mine did! :)
*The picture is mine, but my camera is terrible. If you do make the pie and get a better photo, I'd love for you to add it. Thanks! :)
Featured Pinch Tips Video
- see below
1 pkg refrigerated pie crust (2 piece)
7-8 Bosc Pears, very ripe
8-10 assorted small apples (I used jonagold, senshu, and royal empire)
1 cup brown sugar
4 tbsp butter
1 tbsp cinnamon
1 tsp ginger
1 tsp cloves
1/4 - 1/3 cup lemon juice
2 tsp cinnamon extract
1 tsp vanilla extract
2 tbsp honey
1 cup flour
1/2 cup sugar
1/2 cup cold butter
1 tbsp cinnamon
1/2 tbsp apple pie spice
21. Peel, core and slice the apples and pears. (If you have an apple slicer, it really helps make this part easier and faster. Dial-A-Slice Apple Slicer is a neat gadget I recently discovered. It does the standard 8 slices, but also adjusts to a 16 slice setting (love that). I use the 8 slices for this recipe.)
2. Pour the lemon juice over the fruit, toss to coat and set aside.
3. In a large, deep sauce pan, melt butter on low heat. Add brown sugar, cinnamon, ginger, cloves, both extracts and honey. Stir until well mixed, it will be thick. Add the apples and pears, including the lemon juice. Stir gently to coat and cook for 10-15 minutes until fruit is just beginning to soften. You don't want them completely soft so keep a close eye. When they are done, remove pan from heat and set aside to cool a bit.
4. While the filling is cooling, unroll the pie crusts and press into 2 pie pans. Fold over any excess edge, press with a fork for a pretty edge if you like. Then prepare the crumble topping: Mix flour, sugar and cinnamon. Cut in the butter until mixture looks like course crumbs.
5. Using a slotted spoon, scoop the filling out of the pan and divide between the two pie pans. Make sure to let as much liquid as possible drain back into the pan before you transfer the filling (trust me, there's a reason!).
6. Move the pan back to the burner and turn the heat to medium. Taste test the liquid, add more spices if you wish. (I did because we like a little sweet with our spicy rather than the reverse). Simmer the liquid until it reduces to a slightly thicker, syrup like consistancy. This should only take a few minutes. You don't want to over reduce as the syrup will become more like a caramel and the pies will end up too dry.
7. Pour the syrup equally over the pies. Finish off with the crumble topping.
8. Bake at 400 degrees for 40-50 minutes. They are done when the edges are browned and the topping is nicely crisped.
9. Serve as is or with a scoop of butter pecan or vanilla ice cream and/or a dollop of fresh cinnamon whipped cream. Either way, this pie won't last long. Enjoy! :)