Best Rustic Apple Pear Pie Recipes

Rustic Apple Pear Date Pie Recipe image

Provided by maredan

Number Of Ingredients 12

For the Pastry
500 * 500 millilitres (2 cups) unbleached all-purpose flour
30 * 30 millilitres (2 tablespoons) sugar
1 * 1 pinch salt
180 * 180 millilitres (3/4 cup) unsalted butter, chilled and cut into pieces
1 * 1 egg
60 * 60 millilitres (1/4 cup) ice water, approximately
For the Filling
6 * 6 apples, peeled, cored and sliced
6 * 6 pears, peeled, cored and sliced
6 * 6 (1 cup) Medjool dates, halved lengthwise and pitted
125 * 125 millilitres (1/2 cup) sugar or brown sugar

Steps:

For the Pastry 1. In the bowl of a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse for several seconds until the butter pieces are the size of peas. Add the egg and water. Pulse for several seconds more until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc. 2. With the rack in the lowest position, preheat the oven to 190°C (375°F). Invert a 30 x 43-cm (12 x 17-inch) baking sheet and line the exposed bottom with parchment paper. 3. On a floured surface, roll the dough into a rectangle slightly larger than the baking sheet. Place the dough on the inverted sheet. Refrigerate for 30 minutes. For the Filling 1. In a bowl, combine the fruit and sugar. Arrange the fruit in the middle of the dough, leaving a margin of about 8 cm (3 inches) on all sides. Fold the edges of the dough inward to make a pie measuring about 23 x 36 cm (9 x 14 inches). 2. Bake until the crust is golden, 45 to 50 minutes. Let cool. 3. Slide the pie onto a large cutting board. Cut into squares and serve from the board. 4. Serve with caramel sauce, crème fraîche or vanilla ice cream.

Rustic Apple-Pear Pie image

Provided by Diane Atherton @DeeDee2011

Categories Pies

Number Of Ingredients 11

NOTE: THE MEASUREMENT FOR THE APPLES AND PEARS COULD CHANGE DEPENDING ON SIZE OF FRUIT. YOU WANT TO FILL YOUR PIE PLATE WITH FRUIT, SO YOU MAY NEED MORE OR YOU COULD USE LESS. I WOULD SAY THE FRUIT I USED WAS LARGE. SOMEONE ELSE MAY NOT AGREE.
2 - pie crust (i used pilsbury)
3 - firm but ripe pears, peeled, cored and sliced thin
2 - baking apples, peeled, cored and sliced thin
1 - lemon
3 tablespoon(s) sugar
3 tablespoon(s) brown sugar
2 tablespoon(s) all purpose flour
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) cardamom
2 tablespoon(s) butter, cubed

Steps:

Preheat oven to 400 degrees.
Place one pie crust in pie plate; set aside.
Squeeze juice of one lemon over fruit to prevent fruit from turning brown; set aside.
Combine sugars, flour, cinnamon and cardamon. Drain lemon juice off fruit; sprinkle sugar/flour mixture over fruit; toss to combine.
Place fruit in pie plate on top of pie crust; dab butter over fruit. Place 2nd crust on top of fruit and pierce top several time with knife of fork.
Bake 45 minutes. After 20 minutes of baking, loosely place a sheet of foil on top of pie to prevent crust from over browning.
Once pie is done, remove from oven and cool for about 20 minutes before serving.
Serve with a scoop of vanilla ice cream and drizzle with a caramel sauce, if desired.