Categories: Apples, Dessert, Pears, Pie
Ingredients
- 1 (9 inch) unbaked double pie crusts, refrigerated
- Filling:
- 4 cups peeled peeled cored and sliced apples
- 3 cups peeled peeled cored and sliced ripe fresh pears
- 1/3 cup sugar, plus
- 2 tablespoons sugar
- 1 cup fruity white wine (Chardonnay or Chenin Blanc)
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon grated lemon zest
- 1/8 teaspoon vanilla extract
- 1 pinch salt (a big pinch)
- 2 tablespoons cold unsalted butter, cut into small pieces
Directions
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In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
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Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
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Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
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Continue to boil gently until reduced to 1/2 to 2/3 cup.
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Pour reduced juice back over the fruit and mix well.
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In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
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Stir in the lemon zest, vanilla, and salt.
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Turn the filling into the chilled pie crust; dot the top with butter.
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Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
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Moistened the outer edge of the pie shell with a pastry brush.
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Invert the top pastry over the filling; center, and peel off wax paper.
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Press the top and bottom pastries together along the dampened edge.
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Trim the pastry flush with the edge of the pan.
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Crimp pie pastry edges as desired.
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Poke several steam vents in the top of the pie with a fork or paring knife.
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Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
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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.
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Bake 25-30 minutes or until the pie is golden brown.
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Transfer pie to a wire rack and let cool for 2 hours before serving (very important).