Apple Pear Pie

Have a lot of apples and pears you need to use up before they go bad? Bake a pie! This apple pear pie recipe is just the thing you need. Between the sweet fruit, warming spices and the golden flaky crust, this apple pear pie is the ideal cozy dessert no matter what time of year it is. We keep things simple in this recipe by buying a pre-made pie pastry. But you could always make your own pie crust if you’re feeling ambitious. Either way, this pie recipe is here for you when you’re ready for a slice of warm fruit pie with a scoop of vanilla ice cream.

Ingredients for Apple Pear Pie

• Pastry: Get enough pie pastry for a double-crust 9-inch pie.
• Pears and apples: Choose medium-sized fruits that are ripe and tart.
• Sugar: For sweetening the fruity pie filling, and for sprinkling on the top of your finished crust.
• Lemon juice: The acidity in the juice helps to cut the sweetness and gives this pie a little extra something, something.
• Cinnamon and nutmeg: These warming spices help to round out the flavor of this pie.
• Butter: Used to dot on the top of the filling to add fat and flavor to this pie.
• Whole milk: For brushing on the top to give the pie that golden sheen.

Directions

Step 1: Combine pie ingredients

In a large bowl, combine the pears, apples, 1 cup of the sugar, lemon juice, cinnamon and nutmeg. Line a 9-inch pie pan with the bottom pastry, trimming the edges so you have 1-inch of crust beyond the edge of the plate. Dot the top of the filling with butter.

Step 2: Top the pie

Roll out the remaining pastry to fit the top of the pie. Cut slits in the pastry top (or feel free to get creative with decorative cutouts), then place the pastry over the filling. Trim, seal and flute the pie edges. If you have any cutouts from the pastry, you can use those as extra toppers to create a decorative pie crust. Brush the tops with milk and sprinkle with the remaining sugar. Cover the pie edges loosely with foil.

Editor’s Tip: Covering the edges will ensure that the pie edges to not get overcooked and burn while you’re trying to bake the rest of the pie.

Step 3: Cover and bake

Bake the pie at 350°F for 30 minutes. Remove the foil edges and bake for another 30 to 35 minutes or until the crust is golden brown. Cool on a wire rack.

Test Kitchen Tip: The fruit filling will be hot and loose! We recommend waiting for the pie to cool almost completely before slicing to ensure cleaner slices when it’s time to serve.

Recipe Variations

• Spice it up: For an even more unique flavor to this pie, use an apple pie spice instead of cinnamon and nutmeg. Adding a very light sprinkling of ground ginger will also add a unique flavor to this sweet pie.
• Add vanilla: Vanilla extract or vanilla bean paste can give this pie an even more elevated flavor. Feel free to add 1 teaspoon of it to your pie filling before placing the sugared fruit in the pie pan.
• Use a pie thickener: Adding a pie thickener to your fruit filling will help to give the pie slices more structure so the fruit doesn’t all fall out of the crust as soon as you cut it open.

How to Store Apple Pear Pie

A sugary fruit pie like pear apple pie can sit at room temperature in an airtight container or in a special pie dome or cake carrier for up to two days. Or for a longer shelf life, place the pie in the refrigerator and it should last up to four days. You could also wrap it with aluminum foil.

Can you freeze apple pear pie?

Yes! You can freeze slices of apple pear pie for up to six months. It’s a great way to store slices of pie if you don’t plan on eating all of it within that short window of time. To do so, place the pie slices in an airtight container. Place it in the oven at 350° for 10 to 15 minutes when it’s time to enjoy a slice. Timing will depend on if you’re only heating up a slice or an entire pie pan.

Apple Pear Pie Tips

What kind of pears are best for apple pear pie?

When choosing which pears to buy for this apple and pear pie, look for pears that are firm but not overly hard. Some of the best types of pears to use include Bosc, Anjou, Asian pears or Concorde. All of these hold up well in the oven and don’t get too mushy.

Is it necessary to peel apples for pie?

It’s all about what kind of texture you would prefer! If you prefer pieces of apple and pear with a little more snap and bite, keeping the peel will give you that texture. If you want the inside of your pie to be soft and then you’ll want to take the time to peel them.

How do you get a crispy bottom of an apple pie?

For a crispier pie edge, you can blind bake the bottom pie crust before filling it and placing it on top. This will help the bottom crust to get crispy and maintain the slice structure when you’re finished baking.