APPLE PEAR PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. —Grace Camp, Owingsville, Kentucky
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 438 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 67g carbohydrate (38g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
MOCK APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother made this mock apple pie often during the Depression, and our guests were always astounded that soda crackers could be such convincing apples! —Shirley Hunter, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. , Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown, 25-30 minutes. Cool on a wire rack.
Nutrition Facts : Calories 519 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 73g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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