Apple Pear Pie
This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.
Yield
5 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pears
canned or fresh sliced |
|
| 5 | large |
apples
cortland (or other baking apple), sliced |
*
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
brown sugar
|
*
|
| 8 | tablespoons |
butter
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pears
canned or fresh sliced |
|
| 5 | large |
apples
cortland (or other baking apple), sliced |
*
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar
|
*
|
| 1.2E+2 | ml |
butter
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Combine all ingredients and turn into an unbaked pie shell.
TOPPING: Combine and sprinkle over filling.
Bake 350℉ (180℃) F (175 degrees C) for 45 minutes or until apples are soft.
Cool to room temperature and serve. (I especially love this pie served refrigerated.
Best if made the day before. It will cut beautifully.
Don't let this recipe get away without copying it!! Enjoy!
