This pear apple pie, really says "fall." What a yummy way to use your backyard bounty or the pickings from local orchards! I've made plenty of pies over the years, and this is a real standout. —Grace Camp, Owingsville, Kentucky
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.
Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
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Apple Pear Pie Tips
What kind of pears are best for pies?
The best kind of pears for pies are those that are firm, but not overly hard. Try using bosc, anjou, asian pears or concorde. All four will hold up well in the oven.
Is it necessary to peel apples for pie?
Whether or not to peel your pears is up to you! Treat it as you would an apple: if you would peel an apple for a recipe, you should also peel a pear.
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