Best 8 Apple Buttery Pear Pie Recipes

APPLE PEAR PIE

Steps:

• 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, lemon juice, 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.

APPLE-PEAR PIE WITH WALNUT CRUST

Steps:

• Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
• Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
• Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
• Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

SPICED APPLE AND PEAR PIE

Steps:

• Dough:
• Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
• Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
• Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
• Filling:
• Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
• Form the pie:
• Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
• Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
• Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
• Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
• Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

HOMEMADE APPLE-PEAR PIE WITH STREUSEL TOPPING

Steps:

• 1. PREHEAT OVEN TO 375°
• 2. FOR THE CRUST: BLEND flour and salt in medium mixing bowl. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. ROLL dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to a pie plate coated with cooking spray by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Set aside in the refrigerator while making pie filling.
• 3. FOR THE PIE FILLING: combine flour, sugar, cinnamon and salt in a large bowl. Add lemon juice, apples and pears to the flour mixture. Toss gently to coat. Arrange pear-apple mixture in an even layer in prepared crust.
• 4. FOR THE STREUSEL TOPPING: combine flour and brown sugar in a medium bowl. Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over pear-apple mixture. Bake for 1 hour or until lightly brown. Topping will be crunchy. Let cool for an hour before serving.

APPLE PEAR PIE

Steps:

• 1. Pre-heat oven to 375 degrees.In a medium saucepan add the pears, apples, butter minus 2 tablespoons, vanilla, 1/2 teaspoon cinnamon, and both sugars (minus 2 tablespoons of the white).
• 2. Boil for 25 minutes.
• 3. Pour into pie crust.
• 4. Then top with the second crust. Put in your air holes wherever you want. Bake for 10 minutes.
• 5. Add the rest of the sugar, a pinch of cinnamon, and butter in a small saucepan.
• 6. Heat until melted.
• 7. Brush onto the half-baked pie.
• 8. Then put back into the oven and bake for 25 minutes more or until golden brown.
• 9. Let cool and serve.
• 10. Tip: Serve with vanilla ice cream if you want to serve hot.

APPLE BUTTERY PEAR PIE

Steps:

• Preheat oven to 350°.
• Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
• In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
• Whisk in apple butter and lemon juice until smooth.
• Stir in apples, pears, and butter.
• Spoon mixture onto prepared baking sheet in an even layer.
• Cover with foil, and bake for 25 minutes or until apples and pears are tender.
• Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
• On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
• Fit crust into a 9-inch deep dish pie plate.
• Trim excess pastry 1/2 inch beyond edge of pie plate.
• Spoon apple mixture into prepared crust.
• Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
• Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
• In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
• Sprinkle with sparkling sugar, if desired.
• Cut slits in top crust for steam to escape.
• Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.

APPLE BUTTER PIE

Steps:

• In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

APPLE BUTTER HAND PIES

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 1/2-inch round cookie cutter, cut out 16 rounds. Transfer rounds to parchment-lined rimmed baking sheets, and refrigerate or freeze until firm, about 30 minutes.
• Spoon about 2 tablespoons apple butter onto half of a round, using the back of the spoon to spread evenly to about 1/2 inch from edge (make sure the butter is not completely flattened). Quickly brush ice water around circumference of dough, and fold round in half, creating a half-moon shape. Using your fingers, press down on edges to seal and flute edges. Repeat process with remaining dough rounds and apple butter. Place hand pies on a parchment-lined rimmed baking sheet, and refrigerate 30 minutes.
• Preheat oven to 375°F. Combine sugar and cinnamon in a small mixing bowl. Lightly brush hand pies with water, and sprinkle generously with cinnamon-sugar mixture, dividing evenly. Bake until hand pies are golden brown and crust is just slightly cracked, about 20 minutes. Transfer pies to a wire rack; let cool slightly before serving.
• Combine all ingredients in a large heavy-bottomed saucepan. Cook over medium-high heat, stirring often with a large wooden spoon to prevent scorching, until apples have broken down into a saucelike consistency, about 45 minutes. Mash any large pieces of apple with the back of a spoon, if necessary.
• Using a heatproof spatula, transfer apple mixture to a small saucepan. Reduce heat to medium-low, and continue cooking, stirring often, until apples are completely broken down and butter is very thick and dark, about 2 hours. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.