This is a delicious fall pie full of sliced pears, apples, spices, and flavor! This uses a classic homemade pie filling and amps up the flavor with sweet pears and spices. My personal favorite pie recipe!
Pears give this apple pie a fun twist to the classic apple pie. Of course, I add in a fair amount of fall spices, too. In fact, you'll often find me with a whiskey cocktail while I make this pie. I ADORE the smell of cardamom, ginger, and cinnamon together. And I adore the taste, even more. My favorite cocktail uses the same spices and I might as well save myself some work, right :).
So, a whiskey cocktail for me while I bake this pie. And hey, pour yourself a cocktail, too! Why not, we have to find ways to stay warm in this crazy cold weather.
By the way, it is the beginning of October here in MN and we are at a nice toasty 38 degrees...in the freaking afternoon!! Oi. I am not built for this weather. Good thing I adore this state so much that I'm willing to overlook such rudeness. But, this better not be an indicator of the winter we have coming.
What is the best pear for baking?
I think Anjou is the best, but most any pear will work fine as long as it holds its shape well. So use what you can find.
This pie is full of tender apples and pears, warming spices, and a sweet filling all inside the BEST pie crust recipe you'll ever make. For real, you can purchase one at the store (I totally do it often!) OR you could try your hand at my Butter and Lard Pie Crust. Which, I promise you'll agree, is the BEST!.
I was wanting a polka dot pie crust for the longest time. A House That Lars Built had done one a few years back and I've been wanting to try my hand at it ever since.
It is surprisingly very, very simple and will probably look better with a berry pie that has more contrast in the color between the filling and crust. It was really cute but I wish I had stuck with a traditional lattic for y'all.
To make a polka-dot pie crust:
Simply use 2 small circle-shaped cutters to cut the pie crust. Place the smaller circles along the edge of the pie crust and press firmly. Randomly place the larger along the top of the filling.
Can you smell it? That warm cardamom and ginger mixed with the cinnamon? Doesn't it make you feel warm and happy?
But the taste. The taste!! Your mouth with sing a little happy song, you'll grab your puppies, candle, and slippers, and you'll snuggle in for a lovely evening of pie and coffee. This pie makes you feel safe and warm and all the best of fall feelings.
PLEASE make this pie. I know you'll have a smile on your face while you make it and eat it. And girl, you smiling is my favorite.
Get your pie essentials! All my favorite pie making tools I put into one easy to shop place. --->Pie Making Shop
Spiced Pear and Apple Pie
- 5 apples, large,peeled and sliced baking (I use a combo of Granny Smith and Cortland)
- 3 pears, peeled and sliced mine are Anjou
- 1 lemon, juice and zest
- ⅔ cup sugar
- 1 teaspoon cardamom, ground
- ½ teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- ¼ teaspoon salt
- ¼ cup butter ½ stick
- ¼ cup flour (all-purpose)
- ½ teaspoon almond extract
- 2 pie crusts ( I recommend my Butter & Lard crust) 1 for the top, 1 for the bottom
- Preheat oven to 425 degrees.
- In a small bowl, combine sugar, spices, and salt together.
- In a large bowl, add sliced apples and pour the lemon juice on to the apples. Mix well.
- Toss the apples with the spice mixture and set aside.
- In a large saucepan, melt the butter over medium-high heat. Add the fruit and cook until the sugar is dissolved and the liquid is simmering.
- Reduce heat to medium and cook until the fruit softens about 10 minutes.
- Stir in the flour and cook another minute until the mixture thickens slightly.
- Stir in the extract & zest, remove from heat. Cool before using!
- When cool, pour into your pie crust and bake at 425 degrees for 15 minutes and then turn the heat down to 375 degrees, cover the edges of your crust and cook for an additional 50 minutes or until the crust is golden and the fruit is bubbly. Cool before slicing.