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66
Basic Flaky Pastry Dough for a
2-crust pie (page 64)
3 ripe, but firm pears, about 8 ounces,
peeled, cored and quartered
3 Granny Smith apples, peeled, cored
and quartered
juice of 1 lemon, divided
¼ cup pure maple syrup
1½ teaspoons pure vanilla extract
4 tablespoons unbleached,
all-purpose flour
¾ cup dried cranberries
1 tablespoon fresh lemon juice
Preheat the oven to 400˚F.
On a lightly floured surface, roll out half the pastry to fit a 10-inch deep-dish pie plate, leav-
ing a ½-inch overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely
fold the dough in half, then into quarters to form a wedge shape. Position the point of the
wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure
there are no air pockets between the dough and the pan. (If any tears in the crust occur,
mend them by brushing lightly with water and pinching together, or patching with a scrap of
rolled dough.) Trim evenly, leaving a ½-inch overhang. Refrigerate until ready to use.
Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat
until all the pears are sliced. Transfer to a bowl and toss gently with the juice of ½ lemon.
Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer
to a bowl and toss with the juice of ½ lemon. Insert the metal blade. Process the remaining
lemon juice, maple syrup and vanilla to combine.
Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon of the flour and
3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled with
1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers.
Drizzle the maple syrup mixture evenly over the top of the fruit.
Roll out the remaining dough about
1
/8
-inch thick and about 2 inches larger than the
diameter of the top of the pie plate. Brush the edges of the bottom crust with a little water.
Carefully lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate;
crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip
of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decora-
tive cookie cutters. For this pie, you could make pears, apples and leaves. Brush the bot-
toms of the shapes with a little water and arrange decoratively on the top crust.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest
on a cooling rack for at least an hour before serving.
Nutritional information per serving:
Calories 399 (45% from fat) • pro. 4g • carb. 53g • fat 21g
• sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g
Deep-Dish Pear & Apple Pie
Pears and apples combine to make a delightful taste combination.
If you want, you may use all pears or all apples.
Makes a 10-inch deep-dish pie – 12 servings
Preparation: 15–20 minutes, plus 40 minutes for preparing the pastry
and 2¼ hours baking and cooling
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