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

1. Preheat oven to 350°.

2. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.

3. In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.

4. Whisk in apple butter and lemon juice until smooth.

5. Stir in apples, pears, and butter.

6. Spoon mixture onto prepared baking sheet in an even layer.

7. Cover with foil, and bake for 25 minutes or until apples and pears are tender.

8. Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.

9. On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.

10. Fit crust into a 9-inch deep dish pie plate.

11. Trim excess pastry 1/2 inch beyond edge of pie plate.

12. Spoon apple mixture into prepared crust.

13. Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.

14. Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.

15. In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.

16. Sprinkle with sparkling sugar, if desired.

17. Cut slits in top crust for steam to escape.

18. Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.

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