Categories: Dessert, Paula Deen, Pears, Pie
Ingredients
- 3/4 cup sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- cayenne, a pinch
- 1/2 cup apple butter
- 2 tablespoons lemon juice
- 6 cups peeled cored, and thinly sliced Granny Smith apples
- 2 cups peeled cored, and thinly sliced Bartlett pears
- 2 tablespoons unsalted butter, cut into small pieces
- 1 (14 1/8 ounce) package refrigerated pie crusts
- 1 egg yolk
- 2 tablespoons milk
- decorator sugar (optional)
Directions
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Preheat oven to 350°.
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Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
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In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
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Whisk in apple butter and lemon juice until smooth.
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Stir in apples, pears, and butter.
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Spoon mixture onto prepared baking sheet in an even layer.
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Cover with foil, and bake for 25 minutes or until apples and pears are tender.
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Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
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On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
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Fit crust into a 9-inch deep dish pie plate.
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Trim excess pastry 1/2 inch beyond edge of pie plate.
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Spoon apple mixture into prepared crust.
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Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
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Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
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In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
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Sprinkle with sparkling sugar, if desired.
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Cut slits in top crust for steam to escape.
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Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.