Apple Pear Pie Recipe

<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>

<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>

<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>