I was looking for a new and nice dessert recipe for Thanksgiving. This recipe seduced me because it didn’t involve cinnamon (long story!), and combined apples and pears. I used Anjou Pears, two Granny Smith Apples and two Gala Apples to have different textures and different acidity levels. The flavors turned out harmonious and delicious. And to make this dessert even better, we (the pie and I) got the seal of approval from all 3 members of my very-difficult-to-please-jury! I know I’ll be doing this recipe again,… very soon :)
Rustic Apple Pear Pie
Adapted from Marabout Desserts
One quantity Pâte Brisée (recipe to follow)
3 Pears, peeled and sliced
4 Apples, peeled and sliced
2 oz (60 g) granulated Sugar
Very fine zest of one Orange
3 oz (90 g) Golden Raisins
3 oz (90 g) All Purpose Flour
3 oz (90 g) Brown Sugar
½ teaspoon ground Ginger
3 oz (90 g) unsalted Butter, in small cubes
Crème Chantilly (optional / serving suggestion)
Scale and prep all the ingredients.
You will need a pie dish, a large frying pan, a medium bowl, a small cookie cutter for decoration (optional)
Lightly flour your working surface and roll out the dough a little bit larger than the shape of your pie pan. Line the pan with the rolled out dough…. make sure to cover all the side… trim off any excess. You can save the extra dough for decoration. Put the pie pan (with the lined dough) back in the fridge for 20 minutes.
Cover with plastic wrap and chill in the fridge for twenty minutes.
Heat the oven 400F (200C).
Put the fruit slices in a large frying pan over medium-low heat. Add the granulated sugar, the orange zest and two tablespoons of water. Cook for 20 minutes. The fruit slices should be tender and holding their shape; not mushy. Set aside. Add the raisins and incorporate well, being careful not to smash the cooked fruit slices. Let it cool completely.
Meanwhile, in a medium bowl, mix the flour, brown sugar and ground ginger. Using your hands, delicately rub the unsalted butter cubes in the flour/sugar mixture. You should incorporate the butter without over working it,… until you end up with a coarse crumbly texture. Set aside.
Pour the fruit mixture in the pie dish. Sprinkle the butter/flour/sugar mix over the fruit slices. (If you have leftover dough, you can roll it out on a lightly floured surface, and use a small cookie cutter to make some cute decorations and place them around the edge of the pie.)
Cook in the oven at 400F (200C) for 10 minutes. Lower the oven temperature to 350F (180C) and cook for 40 additional minutes.
This pie can be served warm or at room temperature and goes very well with a dollop (or two!) of homemade Crème Chantilly.
For the Pâte Brisée
13 ¼ oz (375 g) All purpose flour
4 ½ oz (125 g) Salted butter, cut in small cubes
3 to 4 tablespoons of very cold water.
One egg yolk, lightly beaten.
In the bowl of a food processor fitted with the blade attachment, put the flour, the diced butter, the cold water and the egg yolk. Pulse a few times until the mixture looks like fine bread crumbs. Remove the dough from the food processor and combine it by hand rapidly, but don’t overwork it. Form a ball. Cover in plastic wrap and let it rest in the fridge for 30 minutes.