Tested till perfect Deep-Dish Apple and Pear Pie

Deep-Dish Apple and Pear Pie

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12


  • 5 cups 5cupspeeled cored sliced appleapples, (about 5)
  • 3 cups 3cupssliced firm ripe pearpears, (about 4)
  • 1-1/2 cups 1-1/2cupsfirmly packed brown sugar
  • 1/2 cup 1/2cupraisinraisins
  • 1/3 cup 1/3cupchopped walnuts
  • 1-1/2 tsp 1-1/2tspgrated orange peel
  • 1/2 cup 1/2cuporange juice
  • 2 tbsp 2tbspall-purpose flour
  • 1/2 tsp 1/2tspmace
  • Pastry to cover 9-inch (23 cm) square cake pan
  • 2 tsp 2tsplight cream
  • 1 tbsp 1tbspgranulated sugar, (preferably coarse)
To change the number of servings, enter the number, then press "calculate". or reset


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.

All rights reserved. TVA Group Inc. 2015