Ingredients

  •   Pastry for Double-Crust pie (9 inches)
  •   3 Medium Ripe Pears, peeled and thinly sliced
  •   3 Medium Tart Apples, peeled and thinly sliced
  •   1 Cup plus 1 tsp. Sugar, divided
  •   2 tsp. Gourmet Classic Apple & Pear Patisserie Glaze
  •   1 tsp. Ground Cinnamon
  •   1/4 tsp. Ground Nutmeg
  •   3 tbsp. Butter or Margarine
  •   1 tsp. Milk

Preparation

  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate.
  • In a large bowl, combine the pears, apples, 1 cup sugar, Apple & Pear Glaze, cinnamon and nutmeg.
  • Transfer mixture to crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
  • Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. Bake at 350° for 30 minutes.
  • Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Variations

  •  You also can make decorations with the Apple & Pear Glaze.

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