Apple pear cinnamon pie

Apple pear cinnamon pie combines the sweet, tart flavors of apples and pears with the warm, comforting spice of cinnamon. Here's a recipe to make a delicious and aromatic pie:

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water

For the Filling:

• 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 3 large pears (such as Bosc or Bartlett), peeled, cored, and sliced
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

For the Topping (Optional):

• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. Prepare the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add ice water, 1 tablespoon at a time, until the dough just starts to come together. Be careful not to overwork it.
4. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

1. In a large bowl, combine the sliced apples and pears.
2. In a separate small bowl, mix together the granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, ginger, and salt.
3. Toss the apple and pear slices with the sugar mixture until evenly coated.

3. Assemble the Pie:

1. Preheat your oven to 375°F (190°C).
2. Roll out one disk of chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the rolled-out dough to the pie pan and trim the edges, leaving a slight overhang.
3. Fill the crust with the apple and pear mixture, mounding it slightly in the center.
4. Roll out the second disk of dough and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
5. If desired, brush the top crust with beaten egg and sprinkle with granulated sugar for a golden finish.

4. Bake:

1. Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to over-brown, cover the edges with aluminum foil.
2. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.