Over here at the Betts home, the apples and pears are abundant. We have one big tree and a few dwarfs that have produced some beautiful fruit this year. Although I usually make pumpkin pies for Thanksgiving, this year I thought I would make good use of the fruit we grew. I had never combined the two in the past, but the result of pairing the two is perfect. A little cream ice cream or salted caramel ice cream to top it off. And now we are speaking my language. The pear, apple, cinnamon paired with a light and crispy crust, move over crumble, this pie is here to stay.
The key to amazing crust is keeping all the ingredients cold. Before you put this pie in the oven make sure to put it in the fridge for a half an hour before baking. This is key. So get going girl, there will be no regrets here.
WHAT YOU WILL NEED
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
One teaspoon kosher salt
One tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
HOW TO MAKE IT
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crusts. On my pie, I used some leaf pastry cutters to add a decorative element to my lattice-style top crust.
FOR THE FILLING
- Preheat the oven to 400 degrees F.Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with one teaspoon sugar, and cut 4 or 5 slits. Then place the pie back in the fridge for a 1/2 an hour before baking.Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm with your favorite ice cream.
- Courtney XX