This Apple Pear Pie is a new, creative take on the American classic that’s sure to please any crowd. It’s the best way to use up a bounty of autumnal produce, but why limit yourself to tasty pie-making in the fall? Plus, you’ll love the warm, spicy flavor of cardamom and ginger in place of the more traditional nutmeg and cinnamon. This truly is a year round treat.
- 1 batch pate brisee (or uncooked crust)
- 4 apples ((a sweet, firm cooking variety or a mix of sweet and tart is recommended))
- 3 pears ((firm varieties are recommended))
- 1 teaspoon Lemon juice
- 1 cup sugar
- 2 teaspoons ground cardamom
- 1 teaspoon ground Ginger
- 1 tablespoon Arrowroot powder
- 2 tablespoons cornstarch
- 4 ounces butter (cut into cubes)
- 1 egg*
- 1 tablespoon water
- Peel, core, and slice the apples and pears into 1/2-inch cubes. Place in a medium-sized bowl and cover with lemon juice.
- In a separate bowl, mix together the sugar, cardamom, ginger, arrowroot, and cornstarch.
- Add the sugar and starch mixture to the fruit and toss to coat. Add half of the butter, and stir again to distribute.
- Spoon the pie filling into an unbaked shell. Scatter the remaining butter on top of the filling.
- Cover with a top crust and let rest in the fridge for half an hour.
- Preheat the oven to 375°F.
- Place the pie on a baking sheet. Whisk together the egg and a tablespoon of water to make an egg wash, and brush it onto your top crust.
- Bake for one hour, or until the filling is tender and crust is golden.
- Category: Pies and Tarts
- Method: Baking
- Cuisine: Pastries
Keywords: apple pie, pear, cardamom, ginger, Thanksgiving, Christmas, holiday, dessert, fall, autumn