10" Deep Dish Pie/12 Servings
- Pastry for a 2-crust pie
- 3 ripe but firm pears (about 8oz each), peeled, cored and quartered
- 3 Granny Smith Apples (about 8oz each) peeled, cored and quartered
- Juice of 1 lemon + 1 tablespoon freshly squeezed lemon juice
- 4 tablespoons unbleached all-purpose flour
- ¾ cup dried cranberries (or cherries, blueberries, or raisins)
- ¼ cup real maple syrup (not pancake syrup)
- 1½ teaspoons vanilla
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g • sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g
1.Preheat the oven to 400° F. Roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving a ½-inch overhang. Refrigerate until ready to use.
2.Insert the slicing disc. Arrange the pear quarters in the feed tube. Use medium pressure to slice. Repeat until all the pears are sliced. Transfer to a bowl and toss gently with the juice of half the lemon. Reserve.
3.Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer to a bowl and toss with the juice of half the lemon. Insert the metal blade. Process the remaining lemon juice, maple syrup and vanilla to combine.
4.Layer half the apples in the prepared piecrust; sprinkle with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Top this with a layer of half the pears sprinkled with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers. Drizzle the maple syrup mixture evenly over the top of the fruit.
5.Roll out the remaining piecrust about ⅛-inch thick to fit the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay the top crust on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp knife. If desired, roll out some of the leftover crust and cut with small decorative cookie cutters. Brush the bottoms of the shapes with a little water and lay atop the crust in a decorative fashion.
6.Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest on a cooling rack at least an hour before serving.