Deep-Dish Apple and Pear Pie Deep-Dish Apple and Pear Pie

Author: Canadian Living

Apples join forces with pears to create a rich, juicy pie, perfect for family dining or for potluck or buffet suppers. Use a cooking apple such as Ida Red, Northern Spy, Winesap or Gravenstein.

  • Portion size 12 servings
  • Credits : ©


  • 5 cups peeled cored sliced apples (about 5)
  • 3 cups sliced firm ripe pears (about 4)
  • 1 1/2 cup firmly packed brown sugar
  • 1/2 cup raisin
  • 1/3 cup chopped walnuts
  • 1 1/2 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon mace
  • Pastry to cover 9-inch (23 cm) square cake pan
  • 2 teaspoons light cream
  • 1 tablespoon granulated sugar (preferably coarse)


Lightly butter sides and bottom of 9-inch (23 cm) square pan.

In large bowl, toss together apples, pears, brown sugar, raisins, walnuts, orange peel, juice, flour and mace. Transfer to prepared pan.

Roll out pastry, and without stretching, place over fruit. Trim, leaving 1/2-inch (1 cm) overhang. Fold under to make double layer on rim of pan. Press to pan using tines of fork. Cut a steam hole the size of a quarter in center of pie.

From scraps of pastry, cut out pear and apple shapes and arrange decoratively around steam hole. Add a few pastry leaves and stems. Brush pastry with cream and sprinkle with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes, then reduce heat to 350°F (180°C) and bake for 40 to 45 minutes or until pastry is golden and fruit is tender when tested with knife tip.

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Baking & Desserts

Deep-Dish Apple and Pear Pie