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.
Apple Pear Pie
Amount Per Serving (1 g)
Calories 318Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Vitamin A 435IU9%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, All Your Favorite Fall Recipes to Warm up to, Dessert