Apple Pear Pie

Today begins my “12 Days of Baked Goods”.

Last week, my Facebook (and likely yours too) sort of blew up with all kinds of fantastic food photos from my friends and family. While many dishes looked incredible, one that especially caught my eye was my friend Marge Imms’ Apple Pear Pie. While I tend not to love apple pie, I like pears a lot, so I thought this combo would be perfect!

Many thanks to Marge for sharing this recipe she found in Southern Living from November 1998 and modified to her liking.

Ingredients for the apple/pear mixture:

• 6-7 Granny Smith apples (Gala or Rome apples may be substituted for Granny Smith)
• 6-7 Bartlett pears (Bosc or Anjou pears may be substituted for Bartlett)
• 2 Tbsp. lemon juice
• 1 cup granulated sugar plus 1 tsp.
• ½ cup butter
• 1 egg with a little water, whisked to combine
• Two 9” pie crusts, homemade or store-bought

Apple/pear mixture directions:

1. Preheat oven to 425 degrees.
2. Place the bottom crust into a 9” pie plate, place in the refrigerator.
3. Peel and thinly slice the apples and pears
4. Put butter and 1 cup of sugar in large skillet and melt over medium heat.
5. Put in the apples/pears and cook about 5 minutes.
6. Transfer the apples/pears with a slotted spoon over the crust in the chilled pie plate, leaving the sugar/butter mixture in the pan.
7. Cover with top pie crust and brush pie top with egg wash and sprinkle the teaspoon of sugar.
8. Bake for 30-35 minutes, until the pie is golden brown.

Caramel sauce directions:

1. Continue cooking the butter/sugar mixture for about 10 minutes more.
2. Serve pie slices with caramel sauce and whipped cream (optional)

Cheers,

Veronique