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

More Fall Pies You’ll Love:

Apple Pear Pie

3.75 from 4 votes
Servings: 10
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 3 hours 30 minutes


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
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon Apple Pie Spice

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.
    1 1/2 Cups All-Purpose Flour, 2 Tablespoons Granulated Sugar, 1/4 teaspoon Kosher Salt, 5 oz Unsalted Butter
  • 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.
    3 tablespoons Cold Water
  • 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.
    Extra Flour for Rolling
  • 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.
    4 Medium Apples, 4 Medium Pears, 1 Tablespoon Lemon Juice
  • Mix together sugar, tapioca flour, salt, and apple pie spice in a small bowl, sprinkle over the diced fruits and mix until evenly distributed
    ½ Cup Granulated Sugar, ¼ Cup Tapioca Flour, ¼ teaspoon Kosher Salt, 1 teaspoon Apple Pie Spice

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.
    1 Large Egg, 1 Tablespoon Water
  • Brush the leaves and the lattice crust with egg wash and sprinkle generously with turbinado sugar.
    1 Tablespoon 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.


Serving: 1gCalories: 319kcalCarbohydrates: 52gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 127mgPotassium: 195mgFiber: 4gSugar: 28gVitamin A: 439IUVitamin C: 7mgCalcium: 22mgIron: 1mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, All Your Favorite Fall Recipes to Warm up to, Dessert
Cuisine: American

A slice of apple pear pie on a plate