Apple Pear Pie with Craisins

If you’re going to take the time to bake a pie from scratch, why not make it something spectacular?!!

This apple pear pie is spectacular!

Cinnamon Sugar Apple Pie Wedges (highlighted in the featured video) is another apple dessert I know you’ll love;

Thank you for visiting me here in my Kudos Kitchen. This recipe for Apple Pear Pie is a good one and one you’ll want to make in your own kitchen.

That said, this recipe post is in desperate need of an update with new photos along with a recipe and nutrition card.

It’s on my list of things to do, and I’ll get to it ASAP. Since I have hundreds of recipes on my site, this may take a little time!

In the meantime, please enjoy it (such as it is). It truly is a delicious homemade fruit pie recipe, and I know it’s one you’ll find especially tasty!

Back to today’s recipe;

Because this was my first time ever making a pie crust from scratch, I deferred to the best: 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!  Just gotta’ be me, just gotta’ be me.  

Here is my completed pie and my story, weird-looking crust and all.

For certain, I have a long way to go in the pie crust arena, at least in 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 my enjoyment as I savored each tiny crumb! Is that so wrong?

APPLE, PEAR, AND CRAISIN PIE     {PRINT THIS RECIPE}

For the crust:
5 1/4 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon sugar*
1 1/2 sticks cold unsalted butter, cut into small pieces
1 3/4 cups solid vegetable shortening, chilled and cut into small pieces
1 cup of ice water
1 teaspoon almond extract*
*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.

-Mix the flour, salt, and sugar together in a large bowl.
-Add the chilled butter and shortening to the flour mixture and using a pastry blender, cut this into the flour until the mixture resembles coarse crumbs.  Be patient as this will take quite some time.
-Switch to a wooden spoon and add the almond extract and enough of the 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 out 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 it will firm sufficiently in the refrigerator.
-Wrap the dough in some 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.

For the filling:


6 or 7 Granny Smith apples, peeled, cored and sliced into 1/4″ slices
4 pears (I used Bartlett), peeled, cored and sliced into 1/4″ slices
3 tablespoons all-purpose flour
1 cup Craisins
1/4 cup Ginger Vodka (to soak Craisins)
1/2 teaspoon salt
3/4 cups sugar
1 tablespoon cinnamon
1/4 teaspoon fresh, grated nutmeg
1 teaspoon vanilla
3 tablespoons butter
3 tablespoons heavy cream or milk
2 tablespoons sugar to coat

-In a small bowl, soak the Craisins in the ginger vodka for approximately 1/2 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, being careful to leave enough remaining in order 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.
-Cut some vents in the top of the dough with a paring knife and if desired, using some of the trimmed dough, cut out and adhere some leaf shapes to the top of the pie.
-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 are starting to run from the pie.
-Allow the pie to cool for at least an hour on a baking rack and then serve.

Can I get you some coffee or perhaps some vanilla ice cream to go along with your pie???