Apple Pear White Wine Pie Recipes

APPLE-PEAR PIE

Steps:

• Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
• Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
• Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
• Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.

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.

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 WHITE WINE PIE

Steps:

• In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
• Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
• Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
• Continue to boil gently until reduced to 1/2 to 2/3 cup.
• Pour reduced juice back over the fruit and mix well.
• In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
• Stir in the lemon zest, vanilla, and salt.
• Turn the filling into the chilled pie crust; dot the top with butter.
• Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moistened the outer edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling; center, and peel off wax paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry flush with the edge of the pan.
• Crimp pie pastry edges as desired.
• Poke several steam vents in the top of the pie with a fork or paring knife.
• Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
• Lower the temperature to 375 and rotate the pie 180° (the side facing the back of the oven should now be facing the front of the oven.
• Bake 25-30 minutes or until the pie is golden brown.
• Transfer pie to a wire rack and let cool for 2 hours before serving (very important).

APPLE AND PEAR STREUSEL PIE

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

APPLE PEAR PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F.
• Mix together filling ingredients in a large mixing bowl and toss to coat & mix with apple pear slices.
• Fill the pie crust with filling. Top thoroughly with crushed hazelnuts
• Bake for 40-45 minutes until the pie crust is golden brown and the apple pears are fork-tender- After 10-15 minutes, cover the pie in foil to prevent over browning of the crust and burning of the hazelnuts.
• Cool on a wire rack for at least 2 hours. Then serve.

FRESH PEAR AND APPLE PIE

Steps:

• Preheat oven to 350 degrees
• apples and pears.
• Place in large bowl and toss with lime juice.
• Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
• Toss with apple and pear slices until coated.
• Turn into a 9x1-1/2 inch deep dish pie plate.
• Dot with butter.
• Roll out pastry for top crust.
• Cut slits to vent steam during baking and place over filling.
• Seal and flute edges.
• Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.