Apple Pear Pie with Craisins is incredibly delicious. If you're going to take the time to bake a pie from scratch, this is the pie you need to make!
Apples are a healthy and flavorful for both sweet and savory dishes alike. Check out a few of my following recipes to enjoy the versatility of Mother Nature's most perfect fruit: Apple Pie Wedges, Pork Meatballs with Apple and Onion, Chilled Broccoli and Apple Salad, and Apple Cider Donut Muffins.
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Table of Contents Found Here
- The ingredients for making apple pear pie
- What I wrote about this pie crust in 2010
- Add-in and substitution suggestions:
- The step-by-step photos for making and apple and pear pie:
- Practice makes progress
- My top tips and tricks for recipe success
- Additional pie recipes for you to enjoy
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients for making apple pear pie
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
*Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos (this recipe however doesn't have new photos), and additional recipe information. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
What I wrote about this pie crust in 2010
Because this was my first time making a pie crust from scratch, I deferred to the GOAT (Greatest Of All Time) herself, Julia Child and her recipe for flaky pie dough.
However, even a recipe from an icon like Julia can't be left alone when I get going in the kitchen.
I didn't tweak her recipe much, but I did, in fact, tweak it. 🙂
Oh my gosh, I can't believe I just admitted that!
In the looks department, I have a long way to go in the pie crust arena, at least in the appearance and thickness department. That being said, the flavor of this crust was OUTSTANDING!
The buttery sweetness and flaky texture melted in my mouth with each and every bite.
The fact that my crust was a little thick only added to my enjoyment as I savored each tiny crumb!
Is that so wrong?
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Add-in and substitution suggestions:
If you'd prefer to use store-bought pie crust instead of homemade, by all means go for it! I recommend using a deep dish pie shell (or pie plate) in order to accommodate all the luscious fruit inside.
Raisins, dried blueberries or even dried cherries would make a delicious substitution for the dried cranberries. Or, if you prefer going sans dried fruit, that's perfectly fine also.
No worries if you don't want to soak your dried fruit in vodka. You can easily soak the fruit in apple or cranberry juice if preferred.
I used Granny Smith and Bartlett Pears when I made this pie but feel free to substitute Pink lady, gala, or honey crisp apples, or Anjou or Bosc pears as replacements from what is called for in the recipe card.
An light egg wash (one egg beaten with one tablespoon of water) is a fantastic replacement for the heavy cream and sugar topping, if desired.
The step-by-step photos for making and apple and pear pie:
Practice makes progress
Like everything in life, the more you do things, the better you get at them.
I was a newbie to pie crust making, recipe blogging, and also food photography when I first published this recipe on my blog in 2010.
As you can see from the photo below, those aforementioned skills (or lack thereof) were in dire need of improvement.
Today, I can happily report that practice does, in fact, make progress (not perfection; nobody needs that kind of pressure), and even though I don't have any new photos of this 2010 recipe to show and compare if you've visited me before, I'm hopeful you can agree.
In all honesty, even though the photo below makes me cringe, it also makes me proud that I'm still plugging along to hone and continue to improve my cooking, baking, and food blogging skills every single day.
No matter what you're trying to improve upon in you life, keep on keeping on, my friend!
My top tips and tricks for recipe success
Use the coldest water you can when making homemade pie crust. Ice water is always the best choice.
Keep the butter and shortening cold, cold, cold so it doesn't melt into the pie dough. You want to see specs of butter throughout the dough for the flakiest crust.
Work the cold butter and shortening into the flour and sugar well so the butter bits aren't larger than the size of green peas.
You'll notice in the photos that my pie crust is dimply and uneven-looking, and that's because I didn't work my butter into the dough as well as I should have.
With luck, you'll learn from my mistakes.
A paring knife adds slight vent holes in the top crust before baking. The air holes will allow the steam to vent from the pie to avoid a soggy crust and potentially a burst pie.
Allow the pie to cool for at least one hour after baking and before serving.
Additional pie recipes for you to enjoy
No-bake cool and creamy Kool-Aid Pie with Cream Cheese takes only moments to prepare, and everyone loves it! It's the perfect summertime dessert!!
When dessert calls for something truly special, break out this recipe for Mom's Best Banana Cream Pie, and you won't be sorry!
Bring this Strawberry Crostata with a sweet almond glaze to the table and any occasion has been instantly upgraded to something truly special...and delicious!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Apple Pear Pie with Craisins
Equipment
- deep dish pie pan
- food processor optional
- pastry blender optional
- kitchen scale optional
Ingredients
For the crust:
- 5¼ cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1½ sticks cold unsalted butter cut into small pieces
- 1¾ cups solid vegetable shortening chilled and cut into small pieces
- 1 cup of ice water
- 1 teaspoon almond extract
For the filling:
- 6 Granny Smith apples peeled, cored, and sliced into ¼" slices
- 4 pears I used Bartlett, peeled, cored, and sliced into ¼" slices
- 3 tablespoons all-purpose flour
- 1 cup craisins optional
- ¼ cup ginger vodka to soak craisins, optional
- ½ teaspoon salt
- ¾ cups sugar
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 3 tablespoons butter
- 3 tablespoons heavy cream or milk
- 2 tablespoons sugar to coat
Instructions
To make the crust:
- -Mix the flour, salt, and sugar in a large bowl.
- -Add the chilled butter and shortening to the flour mixture using a pastry blender, and cut this into the flour until the mixture resembles coarse crumbs. Be patient, as this will take quite some time.
- *Note - I made my crust by hand using a pastry blender. Next time, though, I think I'll use my food processor. Maybe I'll have better luck with my consistency.
- -Switch to a wooden spoon and add the almond extract and enough ice water to form a dough that holds together when squeezed in your hand. *Note - you may not need the entire cup of ice water.
- -Turn the dough onto a work surface and fold it over on itself a few times but don't get carried away. The dough will be soft but firm sufficiently in the refrigerator.
- -Wrap the dough in plastic wrap and chill for at least 2 hours.
- -Once chilled, roll out one of the doughs on a lightly floured surface so that it's large enough to cover the pie pan by a few extra inches.
- -Using the rolling pin to drape the dough, transfer it to the pie pan.
To make the filling:
- -Soak the Craisins in the ginger vodka in a small bowl for approximately ½ hour.
- -Drain and drink the vodka (optional).
- -Peel, core, and slice the apples and pears and add them into a large bowl.
- -Toss the fruit gently with the flour.
- -Add the drained Craisin mixture to the bowl and add the salt, sugar, cinnamon, nutmeg, and vanilla.
- -Stir gently but well to combine.
- -Spoon the apple mixture into the pie pan with the bottom crust, mounding it in the center.
- -Dot the mixture with the butter.
- -Roll out the top pie crust as you did the bottom crust and carefully transfer it to the top of the apple pie.
- -Trim the edges of the extra crust, carefully leaving enough remaining to fuse the top and bottom crusts together.
- -Wet the rim of the crust with water to effectively close the edges and crimp to completely seal the two crusts.
- -Preheat your oven to 375 degrees F (190 degrees C).
- -Cut some vents in the top of the dough with a paring knife, and if desired, cut out and adhere some leaf shapes to the top of the pie using some of the trimmed dough.
- -Brush the top of the pie with the heavy cream and sprinkle it with sugar.
- -Place the pie on a parchment-lined baking sheet and bake in a preheated 375-degree oven for at least an hour or until the crust is golden and the juices start running from the pie.
- -Allow the pie to cool on a baking rack for at least an hour and then serve.
Notes
Nutrition
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
BigBearswife says
that is super pretty!! my crust NEVER look that pretty!
Paula says
You and Bridget both made pies with butter and shortening in the pastry recipe. I've never done that yet and will have to try it. Can't get over how flaky the crust is. Beautiful!
TeaLady says
BEAUTIFUL pie!!
Paula says
Renee, this looks great. I always make my pie crusts by hand (don't have a food processor). Yours looks very flaky and buttery! I've made an apple and pear crisp and I just loved the smell when it was cooking. I'll have to try your pie sometime.
faithy, the baker says
Yummy! I want a slice too! Your pie looks so mouthwatering and heavenly!
RJ Flamingo says
I think your pie is gorgeous! And the flavors here? Awesome!
Elle says
Gosh, it's beautiful! Seriously, I can't make a decent pie to save my life--you did a great job, and I love the flavors!
Kudos Kitchen says
I do have a food processor and I will definitely use it the next time I make a pie crust. That's what I was thinking too. Thanks for the suggestion Barb!
Barbara | VinoLuciStyle says
Do you have a food processor Renee? You might find it easier to get the texture you're looking for without overworking the dough by mixing your crust ingredients there.
Still; taste delish...sometimes that is all that really counts!