PEI blueberries, raspberries and apples are the fixings for most lobster supper pies. Catherine Hennessey also favours a pear-and-apple combo with homemade ice cream.
- Portion size 8 servings
- Credits : © CanadianLiving.com
- 1 pastry for deep 9-inch double-crust pie
- 5 cups diced peeled apples
- 1 cup diced peeled pear
- 2 tablespoons rum
- 2 tablespoons lemon juice
- 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- 1 tablespoon light cream
On floured surface, roll out slightly more than half of the pastry to 1/8-inch (3 mm) thickness; line 9-inch (23 cm) pie plate, leaving overhang.
In bowl, toss together apples, pears and rum; sprinkle with all but 1 tsp (5 mL) sugar. Toss with flour and cinnamon. Pour into pie shell; dot with butter.
Roll out remaining pastry. Moisten pastry rim with water; place pastry over filling. Thin to 1/2 inch (1 cm) from edge; tuck pastry under and flute. Cut steam holes in centre. Brush with cream; sprinkle with remaining sugar. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden and filling is bubbly. Let cool on rack.
Nutritional facts <b>Per serving:</b> about
- Protein 4 g
- Calories 475.0
- Total fat 25 g
- Total carbohydrate 59 g