This is the yummiest pie. My mom used to make it every year for Christmas or New Years, and this is the first time i've ever made it myself. My mom passed away 3 yrs ago and we haven't continued with her dessert traditions until this year. It was fairly easy to make, even for me...a baking amateur, and it turned out beautiful and yummy! I'd totally recommend this to anyone that likes fruit pie! :) Also, I made it in a pie plate as opposed to a spring-form pan. Turned out lovely!
Apple-Pear Pull-Up Pie
Photo: Tina Cornett
- 6 large Granny Smith apples, peeled and quartered*
- 6 large Bartlett pears, peeled and quartered**
- 2 cups sugar
- 1 tablespoon lemon juice
- 1/2 cup butter or margarine
- 1 (15-ounce) package refrigerated piecrusts
- 1 large egg
- 1 tablespoon water
- 5 tablespoons sugar, divided
- 1 cup whipping cream
- 2 tablespoons orange liqueur (optional)
- Toss together first 4 ingredients.
- Melt butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring often, 15 to 20 minutes or until tender. Remove apple and pear with a slotted spoon, reserving juices in skillet. Cook juices over medium-high heat, stirring occasionally, 10 to 15 minutes or until slightly thickened and caramel colored. Remove caramel sauce from heat, and set aside.
- Unfold piecrusts, and stack on a lightly floured surface. Roll into a 15-inch circle. Place on a lightly greased parchment paper-lined baking sheet. Arrange apple and pear, cut sides down, in center of pastry, leaving a 3-inch border around edges. Lift pastry edges, and pull over fruit, leaving a 4- to 6-inch circle of fruit showing in center; press folds gently to secure. Stir together egg and 1 tablespoon water; brush over pastry. Sprinkle with 2 tablespoons sugar.
- Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
- Bake on lowest oven rack at 425° for 30 to 35 minutes or until golden brown. Run a knife around edges of pie to loosen. Cool on baking sheet on a wire rack 10 minutes. Remove pan sides.
- Heat caramel sauce over medium heat.
- Beat whipping cream at medium speed with an electric mixer until foamy; gradually add remaining 3 tablespoons sugar and, if desired, liqueur, beating until soft peaks form. Serve sauce and whipped cream with pie.
- Note: Do not substitute wax paper or aluminum foil in this recipe. Parchment paper is packaged similarly to wax paper.
- * Gala or Rome apples may be sustituted for Granny Smith.
- ** Bosc or Anjou pears may be substituted for Bartlett.
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