Kentucky Apple Pear Pie
Fruit
Submitted by Johnna Prater - Licking Valley RECC consumer-member
Ingredients
- 4–5 ripe pears, about 5–6 cups, peeled and sliced
- 4–5 sweet apples, about 5–6 cups, peeled and sliced
- 1 ⅓ C sugar
- ⅓ C flour
- ⅓ C cornstarch
- ½ tsp salt
- Juice of one lemon
- ½ stick cold butter
- 1 egg, whisked, for egg wash
- 4 prepared pie crusts
Directions
Preheat oven to 350°. In a large bowl, toss pears and apples with sugar, flour, cornstarch, salt and lemon juice until evenly coated. Set aside. Lightly butter two pie pans and line with bottom crusts. Brush crusts lightly with egg wash to prevent sogginess. Fill each crust halfway with fruit. Dot each with 6-8 pats of cold butter, then top with remaining fruit. Add top crusts, seal and crimp edges, and cut vents in top. Brush lightly with remaining egg wash. Bake 50–60 minutes, until crust is golden and juices bubble through the vents. Cool at least 45 minutes before slicing. Yields 6 slices per pie.
