Pastry for a 2 crust pie
3
ripe but firm pears, about 8 ounces
(225g) each, peeled, cored and
quartered
3
Granny Smith Apples, about 8 ounces
(225g) each, peeled, cored and
quartered juice of 1 lemon
4
tablespoons (60ml) unbleached all-
purpose flour
3/4
cup (185ml) dried cranberries
1
tablespoon (15ml) freshly squeezed
lemon juice
1/4
cup (65ml) real maple syrup (not pan
cake syrup)
1-1/2 teaspoons (7ml) vanilla
Preheat the oven to 400˚F (205˚C).
On a lightly floured surface, roll out half the pastry to fit a 10-inch (25cm) deep-dish pie plate, leaving
a 1/2-inch (1.25cm) 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 1/2-inch (1.25cm) 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 1/2 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 1/2 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 (15ml) of the flour and
3 tablespoons (45ml) of the dried cranberries. Top this with a layer of the pears sprinkled with 1
tablespoon (15ml) of the flour and 3 tablespoons (45ml) of the dried cranberries. Repeat both lay-
ers. Drizzle the maple syrup mixture evenly over the top of the fruit.
Roll out the remaining dough about 1/8 inch (0.3cm) thick and about 2 inches (5cm) 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 decorative cookie cutters. For
this pie, you could use pears, apples and leaves. Brush the bottoms 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 analysis per serving:
Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g
sat. fat 1g • chol. 40mg • sod. 106mg • fiber 3g
Deep-Dish Pear and 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 (25cm) deep-dish pie - 12 servings
Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry
and 2-1/4 hours baking and cooling.
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