Spiced Apple Pear Pie
This spiced apple pear pie might be my new favorite fall pie ever! It’s got everything that a great classic apple pie has, but with juuust a perfect juicier zing to it! The ripe pears add a level of brightness to the pie that balances out the cinnamon-y apples.
If you love apple pie but are looking for something a little bit more exciting to bring to your next Thanksgiving or Friendsgiving, give this pie a try! It’s super simple to make (once you’ve taken the time to master your pie crust), and tastes amazing!
A Note on Pie Dough
Ah, pie crust. You either love making it, or you kinda hate it and struggle with it every time. But I think that once you take a little time to learn about the crucial steps to successful pie dough, it becomes a breeze! And it might actually become something you look forward to making. I know that it’s one of the most satisfying things for me to prep!
For all my pie recipes, I use my best flaky pie crust recipe! Over on that blog post, I include all my best tips and tricks for the most successful and more flaky pie crust ever! It does include a bit of quick “lamination” but that results in not only a super flaky crust, but also a dough that it MUCH easier to work with and roll out. It becomes softer to roll out and doesn’t break or crumble when you’re working with it!
What You’ll Need
Ingredients for Spiced Apple Pear Pie
- All purpose flour
- Granulated sugar
- Unsalted butter
- Light or dark brown sugar
- Ground cinnamon and ginger
- Lemon juice
- Turbinado sugar
How to Make Spiced Apple Pear Pie
- Prep the pie dough 2-3 hours before baking, preferably the night before.
- Prep the filling: combine apples, pears, brown sugar, cornstarch, spices, salt, and lemon juice in a large bowl
- Roll out pie dough and press it gently into the pie pan, place the filling into it without all the juices. Spoon only a few tablespoons of the juice over the filling and dot the cubes of butter on top. Roll out the second pie dough for the top. Cut it into strip if making a lattice design.
- Assemble the pie and crimp to seal the edges. Finish with egg wash and turbinado sugar and bake!
Two of my favorite fall fruits come together to make something even better than the classic apple pie-- APPLE PEAR PIE! It's perfectly spiced, tart flavors balanced with syrupy brown sugar, and of course, that super flaky pie crust!
for pie crust
- 3-4 apples (i mix golden delicious, granny smith, and honeycrisp), peeled and sliced to about 1/4 inch thickness
- 4-5 ripe pears, peeled and sliced to aout 1/4 inch thickness
- 3/4 c (150g) light or dark brown sugar
- 1/4 c (35g) cornstarch
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- pinch of salt
- 1 tablespoon lemon juice, about half a lemon
- 4 tablespoons (56g) butter, cubed
for egg wash and topping
- 1 egg
- 1 tablespoon water
- turbinado sugar
Make the pie dough
- At least 2-3 hours before bake time, prep the pie dough (i prefer to do this the night before), and chill in the fridge.
Prep the filling
- In a large bowl, combine sliced apples and pears, brown sugar, cornstarch, cinnamon, ginger, salt, and lemon juice. Mix well. Set aside or place in fridge to chill. (This can be prepped and placed in the fridge overnight.)
Assemble the pie
- Preheat oven to 425°F
- Bring out pie dough to soften on your counter for about 5 minutes.
- On a well floured surface, start rolling out pie dough, picking it up and rotating it every few rolls to make sure it's not sticking. Sprinkle more flour as needed. Roll it out to about a 12-14 inch circle, about 1/8 inch thickness.
- Carefully transfer dough onto pie plate, gently pressing the dough into the edges of the pan without pulling or stretching the dough. Scoop the filling into it, *leaving behind the juice at the bottom of the bowl*. Spoon about 2-3 tb of the leftover juice over the filling.
- Dot the cubed butter over the filling and place in the fridge to chill.
- Meanwhile, roll out the top pie dough. You can leave this dough as a circle and do a classic double crust or cut it into strips for a lattice design.
- Place the top crust on top of the pie, trim the excess pie crust edge, leaving about an inch of overhang. Fold the overhang under itself, letting it sit on top of the lip of the pie plate. Using your fingers, crimp the edge of the pie crust (flute it with fingers or crimp with a fork).
- In a small bowl, beat the egg with water, Brush the egg wash on the pie dough, sprinkle with turbinado sugar, and bake for 25 minutes.
- Without opening the oven door, lower the temp to 375°F for an additional 45-50 minutes, until the filling is bubbling and the crust is deeply golden brown.
- Remove from oven and let cool completely before serving! ENJOY!