A: Apple-Pear Pie

I've been baking for a long time but I haven't had too much experience with pies. This recipe, which I got from my Williams-Sonoma The Best of the Kitchen Library: Baking book, turned out quite well although I do have some reservations towards the pastry. I decided to try out the basic pastry recipe that was in the book. Once the pie was baked, it was really flaky and tasted great, however it was a little hard to handle. It fell apart when I was rolling it out and it definitely didn't turn out as nicely as the picture in the book. When I was mixing the dough, I didn't want to over mix it (as was directed) but maybe my cautiousness caused me to leave it under mixed. I also didn't use the dough immediately so maybe that would have been better. If you have a pastry recipe that you're comfortable with, I would advise using it instead. Besides that, the filling is divine and it's great warm with a nice scoop of ice cream!



Basic Pie Pastry
2 1/4 cups all-purpose flour
3/4 tsp salt
3/4 cup vegetable shortening
6-7 tsp cold water

Filling
3 large, firm but ripe pears, peeled, cored and sliced
3 large apples, peeled, cored and sliced
2 Tbs fresh lemon juice
1/2 cup firmly packed brown sugar
1/4 tsp salt
3 Tbs dry or sweet sherry
2 Tbs unsalted butter
1 Tbs heavy (double) cream
1 Tbs raw sugar or granulated sugar

Pie Pastry
The food processor works very quickly so be careful not to over blend. Put the flour, salt and shortening (in one lump) in the work bowl of a food processor. Process with 15 rapid off-on pulses; the mixture should be light and dry and resemble tiny flakes. Add 4 tablespoons and process in 5 rapid pulses. Add 2 tablespoons water and process in 3 rapid pulses.

Stop and feel the dough; it should be just damp enough to mass together. If necessary, add water by teaspoonfuls, processing for an instant after each addition. The total mixing time is less than 1 minute; the dough should not form a ball, it should be a rough, shaggy mass. Use it immediately or wrap in plastic wrap and refrigerate for up to 2 days.

The Pie
Preheat the oven to 425F (220C). Roll out the pastry for the bottom crust and use it to line a 9-inch (23cm) pie pan. Roll out the pastry for the top crust and set it aside.

In a bowl, combine the pears and apples. Add the lemon juice and toss to coat. In another bowl, stir together the brown sugar, flour, cinnamon, and salt. Add to the fruit and toss to combine. Add the sherry and toss until mixed. Pile the fruit into the pastry-lined pan and dot with bits of the butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape. Brush the top crust with the cream and sprinkle with the granulated sugar.

Bake for 30 minutes, then reduce the heat to 350F (180C) and bake until the crust is browned and the fruit is tender when pierced with a knife inserted through a vent, about 35 minutes longer. Cut into wedges and serve warm.

Makes one 9-inch pie, serves 8-10