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Deep Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
You may also choose to use all pears or all apples.
Makes a 10-inch deep dish pie - 12 servings
Pastry for a 2-crust pie, p.45
3 ripe but firm pears, about 8 ounces
each, peeled, cored and quartered
3 Granny Smith Apples, about 8 ounces
each, peeled, cored and quartered
Juice of 1 lemon + 1 tablespoon freshly
squeezed lemon juice
4 tablespoons unbleached all-purpose
flour
3/4 cup dried cranberries (or dried tart
cherries, dried blueberries, or raisins)
1/4 cup real maple syrup
(not pancake syrup)
1-1/2 teaspoons vanilla
Preheat the oven to 400˚ F.
Roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving a 1/2-inch overhang.
Refrigerate until ready to use.
Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to
slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of
half the lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure
to slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade.
Process the remaining lemon juice, maple syrup and vanilla to combine.
Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon of the flour and 3
tablespoons of the dried cranberries. Top this with a layer of half the pears sprinkled with 1
tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers. Drizzle
the maple syrup mixture evenly over the top of the fruit. Roll out the remaining piecrust about
1/8-inch thick to fit the pie plate. Brush the edges of the bottom crust with a little water.
Carefully lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate;
crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip
of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decora-
tive cookie cutters. For this pie, you could use pears, apples and leaves. Brush the bottoms of
the shapes with a little water and lay atop the crust in a decorative fashion.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest
on a cooling rack at least an hour before serving.
Preparation: 15 – 20 minutes (plus time to prepare pastry crust), 2 – 3 hours to bake and cool
Nutritional analysis per serving:
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g
sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 47