Celebrate the splendor of fall fruit by baking apples and pears into this double-crust pie.

Source: Family Circle

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Recipe Summary test

prep:
30 mins
bake:
35 mins
bake:
20 mins
total:
85 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Fit 1 piecrust into a 9-inch pie plate and refrigerate until ready to fill.

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  • In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt. Pour into prepared piecrust.

  • Roll out second piecrust and cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.

  • Place piecrust over filling and pinch top and bottom edges together. Brush lightly with egg wash and place cut-outs randomly over crust. Brush cut-outs with egg wash. Sprinkle remaining 1 tablespoon sugar over pie.

  • Bake at 400°F for 20 minutes. Cover edges with aluminum foil and reduce heat to 350°F. Bake for an additional 35 minutes or until nicely browned and bubbly. Cool pie completely on wire rack.

Nutrition Facts

315 calories; fat 12g; cholesterol 24mg; saturated fat 4g; carbohydrates 53g; insoluble fiber 3g; protein 3g; sodium 187mg.
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