Apple, Pear, and Strawberry pie
Nov 6, 2008
Apples and pear pair wonderfully in this spectacular pie.
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package refrigerated pie crust (2 sheets)
medium apples (such as Golden Delicious, Fuji, or Braeburn)
pears (such as Bosc or Anjou)
1/2 c. currants or raisins
1/2 c. sugar
3 tbsp. cornstarch
1 tsp. vanilla extract
1 tsp. ground nutmeg
- Preheat oven to 425 degrees F. Prepare pie crusts as directed on box for 2-crust pie using a 9-inch ungreased glass pie dish.
- Combine apples, pears, currants, sugar, cornstarch, vanilla, and nutmeg in a medium bowl.
- Spoon filling into crust-lined pan. Center second crust over filling. Fold overhang under; bring up over pie-plate rim and pinch to make decorative edge. Cut several short slashes in top crust to allow steam to escape during baking.
- Place sheet of aluminum foil underneath pie plate and crimp foil edges to form a rim to catch any drips during baking. Place pie in oven; after about 20 minutes, check to make sure crust edge is not browning too quickly; cover it with strips of foil, if necessary. Bake 40 to 45 minutes, or until fruit is soft and crust is golden brown. Cool dish on wire rack before serving.
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Date: 06.12.2018, 17:04 / Views: 41175