I had reservations about how the texture and taste of this Peach & Pear Pie would end up, but one bite took away any worries. It is a simple and delicious pie, which if you so wanted you could easily make with only peaches. We used fresh, ripe pears for this pie, as canned pears leave a bit to be desired.
Peach & Pear Pie
Makes one pie
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- 1 egg, beaten
- 3 cups sliced peeled peaches
- 2 cups sliced peeled pears
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tsp. Demerara or Turbinado sugar, for garnish (You can use regular sugar in a pinch as well, it just isn’t as pretty)
1. Preheat the oven to 450 degrees-f.
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches and pears in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam. Sprinkle well with Demerara or Turbinado sugar.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Recipe adapted from Allrecipes.com