Free-Form Apple-Pear Pie

By ccavins

To test a pear for ripeness, press your thumb near the stem. If the fruit yields to pressure, the pear is ripe. Buy pears that are smooth and still have their stems; avoid any with blemishes or dull skin.

Glaze Topping: For a shiny look and delicious flavor, melt 1/4 cup apple jelly in a microwave and brush
it over the fruit filling just before serving.

Crust Exchange: You can make this pie in a traditional pastry crust with fluted or crimped edges.

GOOD IDEA: This harvest-themed pie is perfect for Thanksgiving. Make one along with your traditional pumpkin pie!

Variations:
Nutty Pie - For added taste and Crunch, sprinkle the pie filling with chopped nuts before baking. Walnuts, hazelnuts or pecans go well with apples and pears.
Cinnamon Cream - Serve the pie with cinnamon-
flavored, sweetened whipped cream. You can also add other Spices to the whipped cream, such as ginger, nutmeg or apple pie spice.

Ingredients

• FOR THE CRUST:
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 5 tablespoons cold butter, cut into small pieces
• 1/4 cup vegetable shortening
• 3-4 tablespoons cold water
• FOR THE FILLING:
• 2 Granny Smith apples, peeled, cored and sliced
• 2 Golden Delicious apples, peeled, cored and sliced
• 2 large firm pears, such as Bartletts, peeled, cored
• and sliced
• 1/2 cup raisins
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• egg, lightly beaten
• 2 tablespoons butter or margarine, cut into small
• pieces
• FOR THE TOPPING:
• 1 cup whipping cream
• 3 tablespoons confectioners' sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Details

Servings 8

Preparation

Step 1

MAKING THE CRUST
1. In a large bowl, combine flour and sale. Using a pastry blender or 2 knives, cut butter and shortening into flour mixture until coarse crumbs form. Drizzle water into mixture, 1 tablespoon at a time, tossing with a fork until dough sticks together.

2. Form dough into a ball; wrap in waxed paper and shape into a disk. Refrigerate dough for 1 hour.

3. On a lightly floured surface, using a floured rolling pin, roll dough into a 13-inch round. Drape dough over a rolling pin; transfer to an ungreased pizza pan or baking sheet.

MAKING THE FILLING:
1. Preheat oven to 400°F. In a large bowl, combine apples, pears, raisins, lemon juice and peel. In a small bowl, combine sugar, flour, cinnamon and nutmeg; stir until blended. Add sugar mixture to fruit, tossing to coat.

2. Place the filling in the center of the dough, leaving a 2-inch border around the edges of the pie.

3. Fold a 3-inch section of dough up over filling; pleat and fold up another 3-inch section of dough.

4. Continue folding up and pleating dough around the entire pie.

5. Brush turned-up edges of crust with egg. Sprinkle butter over filling. Bake pie for 30 minutes. Cover filling with foil; bake until fruit is bubbly and crust
is browned, about 20 minutes longer. Transfer the pan to a wire rack; let cool.

MAKING THE TOPPING
1. In a small bowl, using an electric mixer set on high speed, beat cream, sugar, cinnamon and vanilla until soft peaks form, about 3 minutes. Refrigerate until ready to serve.