Apple and Pear Pie

One of my very first posts on this blog was a recipe for a Dutch apple pieit’s a classic, and I still make it pretty often! It was my father’s birthday yesterday and I thought about baking that apple pie again, but I wasn’t satisfied with the idea. I wanted something a little bit different. So, I decided to add pears to the mix!

Pears go great with lots of flavours (like berries, the proof’s in the pudding this pear and berry crumble), so I figured I couldn’t really go wrong by adding them. I also added some ginger (love the pear and ginger combination) as well as some pecans, for that extra crunch. The pie turned out absolutely lovely!

I haven’t been posting a lot lately, because I’ve not been feeling great. I’m feeling tired constantly and haven’t had the energy for much besides the necessary. After doing a blood test, I found out I have a vitamin D deficiency, which explains a lot! Measures are being taken, so hopefully I’ll be back to having some more energy soon, but for now I’ll be taking it easy. I’m not sure what that means for my blogging schedule, but I’ve decided not to worry about it. We’ll see what happens!

For now, here’s the recipe for this delicious pie!


You’ll need…

For the pastry…

  • 300 g plain flour
  • 200 g cold butter, in cubes
  • 100 g granulated sugar
  • a pinch of salt
  • zest of half a lemon
  • 1 egg
  • 1 tablespoon of water

For the filling…

  • 3 apples
  • 3 pears
  • 1 tablespoon of lemon juice
  • zest of half a lemon
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 75 g chopped pecans
  • 100 g granulated sugar
  • optional: 1 or 2 tablespoons of amaretto (almond liqueur)

The rest…

  • cling film
  • springform tin (24 cm)
  • rolling pin (or wine bottle – that works fine, too)
  • parchment paper
  • 1 egg yolk
  • and an oven, of course! This pie needs to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Prepare the pastry In a large bowl, mix together the flour, sugar, salt, and the zest of half your lemon. Then, add the butter cubes and the egg and knead it together to make a nice dough of it. Also add the tablespoon of water (if necessary). You could use your stand mixer with the dough hook attachment, but it’s probably easier to just knead it by hand.

2. Let the pastry cool When the dough has come together, knead it into a ball, wrap it in cling film and put it in the fridge to cool for about half an hour.

3. Prepare the filling In the meantime, you can prepare the filling. Peel, core and slice all the apples and pears, and put them in a large bowl together. Add the remaining lemon zest and one tablespoon of lemon juice, the sugar, pecans, cinnamon and ginger (and amaretto) and use spoon to mix it all together.

4. Line, butter and flour the tin Line the bottom of your springform tin with parchment paper, and then grease it and dust it with flour.

5. Roll out pastry When the cooling time is over, take the dough out of the fridge. Take one third of the pastry, and put it to the side – you’ll need it for the lattice on top later. Roll out the rest of the pastry on a floured surface, and make sure it doesn’t stick. The pastry needs to be rolled out quite thin. Once it’s thin enough (or: big enough to cover the entire tin), carefully transfer the dough to your prepared tin. Gently press it down so the pastry covers the bottom and sides entirely.

6. Add the filling Scoop the filling into the tin. Don’t pour it in, because there will be quite some excess liquid in the bowl with your filling, which you don’t want to get into your tin. Make sure the tin is filled to the brim. Press down on the filling to make room for more.

P10407217. Make lattice out of remaining pastry Roll out the remaining pastry and use a butter knife to slice it into ribbons (about 1½ cm wide). Use the ribbons to fashion a lattice on top of the filling. Place them diagonally on top of one another. The final step is to brush the lattice with the egg yolk. This will ensure a nice golden brown colour on top.

8. Bake! Bake the pie in your preheated oven for about an hour. If the pie starts leaking a bit while it’s in the oven — don’t panic, it’s not ruined. That’s just because of the juice in the apples and pears. It’ll still be delicious! Once the pie is done, take it out of the oven and let it cool for a bit. It tastes best when it’s still warm, so don’t wait too long before digging in!

And that’s it! Enjoy your apple and pear pie!


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Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

12 thoughts on “Apple and Pear Pie

  1. Mmm looks yummy! By the way, I’m hosting a blog party! Its a great way to make your blog more public and meet many others. Check it out if you have time!

  2. Looks delicious! I know just how you feel, I’m Vitamin D deficient too- a couple years ago I was so tired all the time no matter how much I slept and when I got blood work, my Vitamin D levels were REALLY low! I had a prescription for about 3 months and honestly, I felt a difference almost immediately. IT was incredible. Hope you start to feel better soon too!

    1. Thanks Morgan! I’m not entirely sure if it’s due to the supplements, but I’m already feeling slightly better than I did before. I’m so glad there’s something that actually helps! 😀

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