Better-Than-Ever Apple Pie Better-Than-Ever Apple Pie

Author: Canadian Living

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 : ©


  • 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
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Baking & Desserts

Better-Than-Ever Apple Pie