Deep-Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
If you want, you may use all pears or all apples.
Makes a
Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry
and
Pastry for a 2 crust pie
3ripe but firm pears, about 8 ounces (225g) each, peeled, cored and quartered
3Granny Smith Apples, about 8 ounces (225g) each, peeled, cored and quartered juice of 1 lemon
Preheat the oven to 400˚F (205˚C).
4tablespoons (60ml) unbleached all- purpose flour
3/4 cup (185ml) dried cranberries
1tablespoon (15ml) freshly squeezed lemon juice
1/4 cup (65ml) real maple syrup (not pan cake syrup)
On a lightly floured surface, roll out half the pastry to fit a
Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of 1/2 lemon. Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with the juice of 1/2 lemon. Insert the metal blade. Process the remaining lemon juice, maple syrup and vanilla to combine.
Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon (15ml) of the flour and 3 tablespoons (45ml) of the dried cranberries. Top this with a layer of the pears sprinkled with 1 tablespoon (15ml) of the flour and 3 tablespoons (45ml) of the dried cranberries. Repeat both lay- ers. Drizzle the maple syrup mixture evenly over the top of the fruit.
Roll out the remaining dough about 1/8 inch (0.3cm) thick and about 2 inches (5cm) larger than the diameter of the top of the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cutters. For this pie, you could use pears, apples and leaves. Brush the bottoms of the shapes with a little water and arrange decoratively on the top crust.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest on a cooling rack for at least an hour before serving.
Nutritional analysis per serving:
Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g
sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g
54