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Apple Pear Pie

4 Reviews

This Apple Pear Pie is made with sweet and juicy Autumn fruits, flavored with apple pie spice, and encased in a buttery and flaky crust. The too-pretty-to-eat decorative lattice top crust will be a conversation starter at your next dinner party.

A slice of apple pear pie on a plate

Easy Fall Pie Recipe

What do you look forward to most at Thanksgiving dinner? Is it the turkey, the creamed corn, the hot spiced apple cider, or the pie? Me, I go straight for the dessert table, and you will be too if this beautiful Apple Pear Pie number is on it. I’ll take a slice to work up my appetite and then another at the end of the meal.

This apple pear pie is such a delightful twist of the classic apple pie. I love how the pears give a subtle flavor variation in the pie filling.

I think you’ll love this just as much as any classic Thanksgiving pie once you have a taste!

Apple pear pie filling in a mixing bowl

What’s Needed for Apple Pear Pie? 

There are two key components to this fall pie recipe, the buttery homemade crust and the apple and pear pie filling. Here’s what you’ll need to make both: 

  • All-purpose flour
  • Granulated sugar
  • Kosher salt
  • Unsalted butter
  • Water
  • Apples
  • Pears
  • Lemon juice
  • Tapioca flour
  • Apple pie spice
  • Egg

How to Make Apple Pear Pie

  1. Start with your homemade pie crust. I like to make this in two batches in the food processor because it is easier to mix and you don’t have to divide the crust into two at the end.
  2. Toss together the ingredients for the pie filling. You don’t need to pre-cook it.
  3. Assemble the pie with a decorative lattice top crust if you wish, and bake until golden brown.

Unbaked apple pear pie

How to Store Apple Pear Pie

This homemade pear and apple pie can be stored at room temperature for up to 2 days. Be sure to cover it loosely with a tea towel or foil to prevent flies from landing on it. 

Does Apple Pie Need to Be Refrigerated? 

If you have leftovers after 2 days, then yes, this pear and apple pie needs to be refrigerated. 

Can I Freeze Apple Pear Pie? 

Yes! Let the pie cool overnight, then wrap in a couple layers of plastic wrap followed by a layer of foil. When ready to eat, thaw to room temperature before reheating in a 350 degree F oven. 

What’s the Best Apple for Pie?

I used Gala apples for this pie since they were on sale at the time. Their flavor blends well with the pears, giving a sweet and juicy filling. But you can use your favorite apple or a mixture of apples. Include a Granny Smith or two to add a little tartness for contrast if you’d like.

What’s the Best Pear for Pie? 

My favorite pear for baking is D’Anjou. They hold their shape well in pie and won’t fall apart when baked. You can also use Bosc pears or firm Bartlett pears in a pinch.

Fully baked apple pear pie

Tips for Making a Lattice Pie Crust 

Making a decorative lattice top crust is more time consuming than a regular top crust but a little time invested can turn a delicious pie into an eye-catching centerpiece for your dinner table.

  • To make a lattice top crust, you’ll want to roll the pie dough into a rectangle instead of a circle.
  • Measure the diameter of your pie dish, and that will be the length of your rectangle, and all the dough strips you’ll be cutting.
  • Using a ruler and a pizza cutter will allow you to cut the dough strips easily and evenly.
  • You can choose to cut the dough strips in uniform width for a more traditional lattice top crust, like this Simple Blueberry Pie. Or you can cut the dough strips in various sizes for more visual interest like this Apple Pear Pie.
  • Cut even thinner strips to create braids. Working with three thin strips at a time, pinch the top together and carefully weave into a braid.
  • Use any leftover pie dough to stamp out decorative shapes to add a border element to the edge of the pie.
  • If you want a decorative top crust without all the weaving and braiding, you can make a maple leaf top crust like this Apple Pie.

Try it out! This apple and pear pie is a lot of fun to make and you might find it much easier than it looks.

A slice of apple pear pie on a plate

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Fully baked apple pear pie

Apple Pear Pie

3.75 from 4 votes
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 3 hours 30 minutes
Servings: 10
This Apple Pear Pie is made with sweet and juicy Autumn fruits, flavored with apple pie spice, and encased in a buttery and flaky crust.


Pie Dough (x2)

  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons granulated sugar , rounded
  • 1/4 teaspoon kosher salt , rounded
  • 5 oz unsalted butter , cubed & cold
  • 3 tablespoons cold water
  • extra flour for rolling

Pie Filling

  • 4 medium apples , peeled & diced (approximately 1 lb 10 oz)
  • 4 medium pears , peeled & diced (approximately 1 lb 10 oz)
  • 1 tablespoon lemon juice (fresh squeezed)
  • ½ cup granulated sugar
  • ¼ cup tapioca flour
  • 1 teaspoon apple pie spice
  • ¼ teaspoon kosher salt

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon turbinado sugar


Make the pie crust:

  • Note that this recipe requires a double pie crust. The ingredient list for the pie dough is for one batch. Double the ingredients to make two crusts, but make them separately.
  • Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size is okay.
  • Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole. As soon as the dough starts to pull together, turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
  • Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
  • Repeat the steps above to make the second pie crust. No need to wash the food processor.
  • Take 1 disk of pie dough out of the fridge and roll into a circle about 2 inches larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
  • Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim all the excess dough leaving just enough to cover the edge of the pie dish. Save the excess dough to make decoration if desired.
  • Cover the pie dish with plastic wrap and store in the freezer.
  • Take out the second disk of pie dough and roll out a rectangle about 12x16 inches. Use a pizza wheel to cut into 12-inch long strips. Place them on a parchment lined baking sheet and store in the refrigerator until needed.
  • Combine the excess dough from the first and the second pie disk, roll it out to thickness between 1/8” and 1/4”. Use a maple leaf pie crust stamp and cut out as many leaves as you can. Place leaves on a parchment lined baking sheet and freeze until needed.

Make the pie filling:

  • Toss peeled and diced apples and pears with lemon juice in a large bowl.
  • Mix together sugar, tapioca flour, salt, and apple pie spice in a small bowl, sprinkle over the diced fruits and mix until evenly distributed

Assemble and bake:

  • Move the oven rack to the bottom third of the oven and preheat to 425°F.
  • In two small bowls, separate the egg white and the egg yolk. Take the pie dish out of the freezer and brush the bottom crust with egg white.
  • Add the egg yolk back with the remaining egg white along with a tablespoon of water, beat together to make an egg wash.
  • Pour the pie filling into the pie dish. Brush the edge with egg wash.
  • Arrange the prepared strips of dough into a lattice top crust, trim the excess to the edge of the pie dish. The excess dough can be reshaped and rerolled to make more maple leaves for the decoration if needed.
  • Take the frozen maple leaves out of the freezer and add them to the edge of the pie, brushing with egg wash as you go to ensure the leaves stick to the crust.
  • Brush the leaves and the lattice crust with egg wash and sprinkle generously with turbinado sugar.
  • Cover the outer edge of the crust with thin strips of foil to prevent the edges from burning.
  • Bake for 55-60 minutes until filling is bubbly and the top is golden brown. Remove the crust shield during the last 10 minutes of baking to allow the edges to brown.
  • Allow to cool completely before slicing and serving.


Apple pear pie will keep for 2-3 days in the refrigerator.
Nutrition Facts
Apple Pear Pie
Amount Per Serving (1 g)
Calories 319 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 49mg16%
Sodium 127mg6%
Potassium 195mg6%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 28g31%
Protein 3g6%
Vitamin A 439IU9%
Vitamin C 7mg8%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A slice of apple pear pie on a plate

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Hi; you don’t specify type of apples or pears you used, also are
    The pears soft and juicy or on the hard side?
    Thanks for all your great recipes

    • Reply
    • Hi Ann Marie! You can use any types of apples or pears you want. There are sections in the post for what apples and pears to use. I love honeycrisp apples with my whole soul, so that is usually what I try to use or a combination of honeycrisp and granny smith. Gala also work. My favorite pears are D’Anjou. Bartlett and Bosc pears can also work well.

      • Reply
  • I love this pie! It is delicious and easy to make! Last time I made it I didn’t blind bake the bottom crust. Is that something you recommend when making this pie? Or pies in general?

    • Reply
    • Hi Laura! Thank you so much for the feedback! I generally don’t blind bake a pie unless the recipe says to.

      • Reply
  • Hi Cade and Carrian!
    Great! The article “apple pear pie” is awesome. I will try it as soon as possible. It is easy to made and seems to be very tasty and yummy! If i add cheese in it then what happen?
    Thanks, for the great article.

    • Reply
    • Hey Sam! What kind of cheese are you thinking? I know people who love some sharp cheddar with apple pie. If that’s what you are thinking, I would just add it afterward.

      • Reply
  • hiya, This looks Amazing. !!..Beautiful crust..Lots of patience I bet.. Gonna try this sometime soon.. I wanted also to tell you about this Apple and Pear Crumble I had made..This reminded me of that..I was following a recipe for Apple Crumble and turned it into a wonderful Apple and Pear Crumble..I had added a few extra things to the recipe , including juice from an orange..Its was totally amazing that it turned out so well..I had shocked myself..lol Kids loved it.. 🙂 🙂
    Anyway..Love this and many more or your recipes..Great job and Keep up the good work..Hugs

    • Reply
    • Thank you so much Laurie! Apple and pear together are such a great combination! Your crumble sounds amazing!

      • Reply
    • Hi! Could you use all purpose flour or does it need to be tapioca flour? Thanks 😊

      • Reply
      • Yes, all purpose flour can be substituted 1:1, but you won’t get the glossy finish on the filling that you would get with tapioca flour. Other than that, it should taste the same.

Cozy Christmas Movie & Snack Nights 🎥🎄