Apple Pear Pie

Double crusted pie filled with warm cinnamon apples and pears. This delicious apple pear pie is the perfect dessert for fall.

Just a few more days until Thanksgiving! I’m soo not prepared for it. You would think I’ve learned to start early from all those previous years, but nope. I apparently haven’t learned a thing because I’m still in the planning stage.

I have a general idea of what will end up on the final menu, but since I’m not going grocery shopping until Wednesday morning, I’m sort of still deciding what dishes will make an appearance on our Thanksgiving table.

The only thing I’m positive I’ll be making is this apple pear pie. My perfectly imperfect pie.

A double crusted pie filled with apples, pears, ground cinnamon, vanilla extract, ground nutmeg, and ground cloves. It’s warm, delicious, easy to make, and just perfect for fall.

Plus, if you make the apple pear cider I shared a few days ago, you’re seriously all set for impressing your guests later this week. And if you really want to party, my sister added a little bit of alcohol into her cider too and recommends it.

The best thing about these pies is that you can make them the day before. The flavors are even better the next day. And if you like your pies warm like I do, you can always reheat the pie before serving them to your guests.

Apples, pears, cinnamon spices, and everything nice. You won’t want to leave your kitchen while this pie is baking.

You’ll also want to keep this twist to the classic apple pie all to yourself.

To save time, you can just pie crusts from the store, or you can make your favorite homemade pie crusts from scratch beforehand.

Anything to make Thanksgiving Day easier, right?

And if you like, you can buy pie crust cutters too. I bought some last year during a sale and put them to good use this year!

Preheat the oven to 400F.

While the oven is preheating, add sliced apples, pears, brown sugar, all purpose flour, cinnamon, vanilla extract, ground nutmeg, and ground cloves in a large mixing bowl. I used a combination of Bartlett pears, Granny Smith apples, and Honey crisp apples, but you can use what you have on hand or your favorites. Mix the ingredients until they are well combined. Set aside for now.

The longer the apples and pears are sitting in all that sugar and spice, the more flavorful your pie filling will be.

Lightly grease the pie dish with nonstick cooking spray or olive oil.

Take a 9-inch pie crust dough and press it down against the pie dish. Crimp the edges of the pie crust with a fork or with your fingers.

Use a slotted spoon or spatula to scoop the apple pear filling into the pie crust. You don’t want all the liquid at the bottom of the filling to go into the pie.

Cut the other pie crust into strips and weave them over and under in a lattice pattern. Press the edges against the bottom crust.

In a small bowl, whisk together an egg and milk. Use this egg wash to brush all over the crust. This helps turn the crust a golden brown.

Bake the apple pear pie for about 40 minutes, or until the crust has turned a golden brown and the center is bubbly.

Allow the apple pear pie to cool completely before cutting into it. If the pie isn’t completely cooled, it will fall apart when you cut into them, but I promise you, they’ll still taste just as good. Can you tell I was a little impatient?

Serve the pie cold or warm with whipped cream if desired. Or even ice cream if you want to go all out =)

Enjoy!

Looking for other fall pie ideas? You can try last year’s Apple Cranberry Pie. My crust was even more imperfect last year. =)