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.
Servings: 8 to 12
Ingredients:
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5 cups (1.25 L) peeled, cored sliced apples (about 5)
3 cups (750 mL) sliced, firm ripe pears (about 4)
1-1/2 cups (375 mL) firmly packed brown sugar
1/2 cup (125 mL) raisins
1/3 cup (75 mL) chopped walnuts
1-1/2 tsp (7 mL) grated orange peel
1/2 cup (125 mL) orange juice
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) mace
Pastry to cover 9-inch (23 cm) square cake pan
2 tsp (10 mL) light cream
1 tbsp (15 mL) granulated sugar (preferably coarse)
Preparation:
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.
Source
© CanadianLiving.com
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