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Apple Pear Pie Recipe

Apple Pear Pie Recipe

Learn how to make the best homemade Apple Pear Pie with this easy baking recipe. Perfectly balanced sweet and tart fruits encased in a buttery, flaky crust make this pie irresistible. Master the art of lattice-top pie crust with our foolproof technique and create a showstopping dessert that celebrates fall flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Apple Pear Pie with a lattice top crust, showcasing perfectly browned edges and glistening fruit filling peeking through the gaps. Soft natural light highlights the flaky layers of pastry and caramelized sugars around the rim. A slice has been removed, revealing the distinct layers of tender apple and pear slices coated in a glossy, amber-colored sauce speckled with cinnamon. The pie sits on a rustic wooden serving board with a vintage pie server nearby, a small bowl of vanilla ice cream melting slightly alongside, and scattered cinnamon sticks and fresh pear slices artfully arranged to complement the warm, autumnal palette of the dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g firm apples (Granny Smith or Braeburn), peeled, cored and sliced</li><li class="ingredients-single-item">500g firm but ripe pears (Bosc or Anjou), peeled, cored and sliced</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar (demerara or turbinado)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust first as it needs time to chill. In a large bowl, combine flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pockets create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together. The vinegar helps prevent gluten development, ensuring a tender crust. Drizzle this mixture, 1 tablespoon at a time, over the flour mixture, tossing with a fork until the dough just begins to come together. You may not need all the liquid - stop when the dough holds together when squeezed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% and 40%). Shape each into a flat disc, wrap in cling film, and refrigerate for at least 1 hour, or up to 2 days. Chilling allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a large bowl, combine the sliced apples and pears. Be sure to slice the fruits to an even thickness of about 5mm for consistent cooking. Add both sugars, cornstarch, lemon juice, cinnamon, nutmeg, ginger, and salt. Toss gently until all fruit pieces are evenly coated. Let the mixture sit for 15-20 minutes to release juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. This ensures the bottom crust begins cooking immediately, preventing sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the larger disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to make it more pliable. On a lightly floured surface, roll it out to a circle about 33cm (13 inches) in diameter and 3mm thick. Gently transfer it to your pie dish by draping it over your rolling pin. Press it gently into the corners without stretching, and trim the overhang to about 2cm (3/4 inch).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the fruit filling, reserving 60ml (1/4 cup) of the juices. Mix these juices back into the fruit – this gives flavor without making the filling too wet. Transfer the filling into the pie crust, mounding it slightly higher in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the smaller disc of dough to a circle about 28cm (11 inches) in diameter. For a lattice top, cut the dough into 2.5cm (1-inch) strips using a pastry wheel or knife. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Press the edges together and crimp decoratively using your fingers or a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the lattice top with egg wash, making sure to coat all exposed dough for an even golden color. Sprinkle with coarse sugar for a beautiful sparkle and extra crunch. Place the pie on the preheated baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake at 200°C (400°F) for 20 minutes, then reduce temperature to 180°C (350°F) and bake for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges brown too quickly, shield them with a pie shield or strips of aluminum foil after about 25 minutes total baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This crucial resting period allows the filling to set properly; cutting too soon will result in a runny filling. The pie is at its best served at room temperature, though it can be gently rewarmed in a 150°C (300°F) oven for 15 minutes if desired. A scoop of vanilla ice cream makes a wonderful accompaniment.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Pear Pie Recipe?

This pie combines firm apples (Granny Smith/Braeburn), ripe pears (Bosc/Anjou), all-purpose flour, cold butter, granulated and brown sugars, cornstarch, lemon juice, warming spices (cinnamon, nutmeg, ginger), and is finished with an egg wash and coarse sugar for a sparkling crust.

How to cook Apple Pear Pie Recipe at home?

Learn how to cook Apple Pear Pie Recipe by first making a flaky butter crust that needs proper chilling, then preparing a balanced fruit filling with both apples and pears tossed in sugar and warming spices. Assemble with a lattice top, bake at 200°C for 20 minutes, then reduce to 180°C for 35-40 minutes until golden brown and bubbling. Allow to cool completely before slicing.

Why combine apples and pears in a pie rather than using just one fruit?

Combining apples and pears creates a more complex flavour profile – apples provide tartness and structure while pears contribute sweetness and a softer, more aromatic quality. Together they balance each other perfectly, with the apples helping the pears maintain their shape during baking.

What's the secret to achieving a perfectly flaky pie crust?

The secrets to a flaky crust are keeping ingredients cold (especially butter), not overworking the dough, adding apple cider vinegar to prevent gluten development, allowing proper chilling time, and leaving visible butter pieces that create steam pockets during baking, resulting in those coveted flaky layers.

Can I prepare this fruit pie in advance for special occasions?

Yes! You can make the entire pie 1-2 days ahead and store at room temperature, or freeze the unbaked assembled pie for up to 3 months. For maximum freshness, prepare the dough and filling separately in advance, then assemble and bake on the day of serving.

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The filling set perfectly after the recommended cooling time. This will be my go-to pie recipe from now on.", "name": "Best Pie Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-18", "reviewBody": "Made this for a dinner party and it was the star of the show! The detailed instructions about draining some juice but adding some back was key to getting the perfect consistency. The spice blend is absolutely perfect.", "name": "Showstopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-12", "reviewBody": "I was nervous about attempting a lattice top for the first time, but the instructions were so clear that it turned out beautifully! The combination of apple and pear brings a wonderful complexity to this classic dessert. 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