Fresh Pear & Apple Pie
Yield
6 servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
apples
sliced |
|
| 4 | cups |
pears
firm, sliced |
|
| 2 | tablespoons |
lime juice
|
|
| ⅔ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
cornstarch
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
butter
|
|
| 9 | inch |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
apples
sliced |
|
| 946 | ml |
pears
firm, sliced |
|
| 3E+1 | ml |
lime juice
|
|
| 158 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
cornstarch
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 3E+1 | ml |
butter
|
|
| 9 | inch |
pie shell (9 inch)
|
|
Directions
Preheat oven to 350℉ (180℃).
Prepare pastry or thaw frozen pastry and set aside.
Peel and slice 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 9x1½ 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℉ (180℃) for 45 to 50 minutes or until crust is lightly browned.
