Pear Apple Hard Cider Pie As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 8 cups (1135g) sliced Barlett pears, ripe, but still firm (peeled, cored, and sliced into 1-inch pieces), 7 to 8 pears1 cup (150g) peeled and grated Gala apple, about 2 small apples1 teaspoon lemon juice1/3 cup (66g) granulated sugar plus 1/4 cup (50g) plus 1 to 2 tablespoons for sprinkling1/4 teaspoon salt1/2 cup hard apple cider (regular apple cider will work, too)1 tablespoon (15g) unsalted butter, cold1 teaspoon pure vanilla extract3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon grated nutmeg1/8 teaspoon ground clovesEgg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together)1 double crust pie recipe Calories DessertsBakingDairyEggsIntermediateThanksgivingChristmasFallSweetTraditionalFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Combine sliced pear, grated apple, lemon juice, 1/3 cup granulated sugar, and salt in a large bowl. Let sit for 2 hours at room temperature (You can also wrap the bowl with plastic and let the pear mixture sit overnight in the refrigerator). Step 2 Strain the sugary juice from the fruit into a medium saucepan (you should have about ½ cup of juice). Return the fruit to the large bowl. Add the 1/4 cup granulated sugar and hard apple cider to the juices in the pan and bring to a boil over medium heat. Simmer until reduced to a scant 1/2 cup, about 5 to 6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Add the vanilla and stir to combine. Set aside to cool slightly. Step 3 Sprinkle the cornstarch and spices over the apples and toss to coat. Pour the slightly cooled fruit juice mixture over the fruit and stir gently. Step 4 Lightly flour a work surface and roll out one piece of the dough into a 12-inch circle about ¼-inch thick and place it into a 9-inch pie plate. Place the plate in the fridge and let chill while you roll out the second piece of dough. On a lightly floured work surface, roll out the second piece of dough into a 12-inch circle about ¼ thick. Set aside. Step 5 Fill the prepared pie shell with the apple mixture. Top with the second crust. Trim the dough overhangs to 1-inch past the lip of the pie plate. Pinch the dough together, and tuck it under itself so it’s resting on the edge of the pie plate. Crimp the edges of the dough and cut at least 4 vents in the top, each about 2 inches long. Place the pie plate in the freezer for about 20 minutes while the oven is preheating. The crust should be nice and firm before you bake it. Step 6 Adjust an oven rack to the lowest position. Preheat oven to 425°F. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust and catches any leaks and drips). Step 7 When ready to bake, brush the top of the pie with egg wash and sprinkle with 1 or 2 tablespoons of granulated sugar. Put the pie plate on the preheated baking sheet and bake 25 minutes. Reduce the oven to 375ºF and bake 40 to 50 minutes, until the crust is deep golden brown and the juices bubble. Step 8 Transfer the pie plate to a wire rack and let cool at least 4 hours before serving. Chef’s notes Adapted from my book, The Vanilla Bean Baking Book.For a large lattice crust, see instructions in the article.
