Caramel Apple and pear pie
A classic fall pie with apples, pears, warm spices, and rich caramel.
Equipment
- 9 inch pie dish
- Baking Sheet
Ingredients
- 1 packet store bought pie crust
- 3 cups peeled apples sliced (720ml)
- 3 cups ripe pears sliced (720ml)
- 0.25 cup all purpose flour 30g
- 0.5 cup caramel sauce plus extra for serving (120ml)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.33 cup granulated sugar 65g
- 1 large egg beaten
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Press one of the pie crusts into the base of a 9 inch pie dish. With the other pie crust either cut strips to make a lattice or use pastry cutters to cut out shapes and lay them on the parchment paper until ready to use.
- In a bowl stir together the apples and pears, sugar, flour, lemon juice, cinnamon and ginger until combined. Spoon this mixture into the pie crust then drizzle with the caramel sauce.
- Lay the lattice or pie crust cut outs on top of the pie filling. Brush with the beaten egg and sprinkle with the turbinado sugar.
- Freeze for ten minutes.
- Place onto the baking sheet and bake for around 45 to 55 minutes until the crust is golden brown and the apples and pears are tender.
- If the pastry is becoming too dark, cover with aluminum foil.
- Allow to cool in the pie dish then serve with additional caramel sauce.
