Apple Buttery Pear Pie

Do you know what kind of pies you are making for Thanksgiving--or eating?  This is a new one for my family but it is definitely on our list.  I made this for some friends and it was gone within 5 minutes.  It is that good!  The apples and pears go so well together and compliment each other perfectly.

3/4 c. sugar

6 T. all-purpose flour

1/2 t. cinnamon

1/4 t. cloves

1/2 c. apple butter (I used regular butter and it turned out great)

2 T. lemon juice

6 c. peeled, cored, and thinly sliced Granny Smith apples

2 c. peeled, cored, and thinly sliced Bartlett pears

2 T. butter, cut into small pieces

2 pie crusts ( I use this one, but you can also buy refrigerated ones)

1 egg yolk

2 T. milk

Sugar

Whipped cream, optional

Ice cream, optional

1.  Preheat oven to 350 degrees.  Line a rimmed cookie sheet with tin foil and spray with non-stick cooking spray.  In a large bowl, whisk together sugar, flour, cinnamon, and cloves.  Whisk in apple butter ( or softened butter) and lemon juice until smooth.  Stir in apples, pears, and 2 T. butter.  Spoon mixture on prepared cookie sheet in an even layer.  Cover with more tin foil and bake for 25 minutes or until apples and pears are tender.  Uncover and bake for 10 more minutes, stirring twice.

2.  On a lightly floured surface, roll out 1 pie crust into a 12 inch circle.  Place in the bottom of 9-inch deep dish pie plate.  Trim excess pastry 1/2 inch beyond pie plate.  Spoon cooked apple mixture into prepared crust.

3.  Roll out another pie crust into a 12-inch circle.  Cover apple mixture with prepared dough, pressing crusts together around the rim.  Trim excess dough.  Pinch dough between thumb and forefinger to achieve a wavy edge.  

4.  In a small bowl, whisk together egg yolk and milk.  Brush top of crust with egg mixture.  Sprinkle with sugar.  Cut slits in the top of crust for steam to escape.  Bake for 30 minutes or until pie is golden and juices are thickened.  Remove and serve with whipped cream or ice cream.

Source:  Paula Deen

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