This impressive braided crust is made with store-bought dough, which can be easier to work with than homemade.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 3/4 pounds Golden Delicious apples (about 6)
- 1 1/2 pounds Anjou pears (about 3)
- 6 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 14-ounce package refrigerated pie dough (2 rounds)
- 1 large egg, lightly beaten
- Turbinado sugar, for sprinkling
Instructions
- Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
- Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
- Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
- Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 434 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 7 g |
| Sugar | 34 g |
| Protein | 4 g |
| Cholesterol | 37 mg |
| Sodium | 251 mg |
Reviews
Never knew such a pie combo existed but I didn’t have enough apples and happened to also have pears. Made this and shared with some friends and they all loved it. Personally, it just made me think of apple pie and I didn’t particularly noticed the pears but that’s okay cause it tasted great!
I made this last Thanksgiving and it was perfect. It’s going to be a yearly staple now.
Made this pie for Thanksgiving and it was a hit with my family. Would suggest serving it warm with some ice cream to help cut down how sweet the pie is since the mix of the golden delicious apples and pears makes it very sweet.
Everyone thought it tasted great. I followed the recipe exactly (including braiding the crust, which looked cool). I’m a fruit pie novice but I’m not sure I would use Golden delicious apples again. The filling basically turned to pear-apple sauce during the 20 minute stovetop cook time. Also, the braided edges browned super fast – I covered them with foil – but in the future I would leave the egg wash off the edges until maybe the last 10 minutes