The radiant glow of the moon bounced across the cloud studded sky as I exited the theater Saturday evening. Clearly fall has made its graceful entrance with a crisp chill in the air. This is the time of the year when I crave the warmth of cinnamon and nutmeg. A flip of the ignition and I started my return home to be reunited with a deliciously beautiful slice of pie.
I’m no stranger to making pies that result in a satisfying sigh with each bite. To change things up a bit, I opted for the adventures of weaving the top crust. It not only creates a perfect top to help encase the juicy goodness of the fruit, it’s also easy on the eyes.
Classic Lattice Apple & Pear Pie
2 ½ cups granny smith apples, peeled and sliced
2 cups pears, peeled and sliced
¾ cup sugar
2 Tbl. flour
½ tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
2 Tbl. lemon juice, fresh squeezed
1 tsp. lemon zest
2 Tbl. butter, small diced
2 (9”) prepared pie dough, unbaked
Preheat the oven to 375 degrees.
In a medium mixing bowl, combine the filling ingredients until the apples and pears are completely coated. Pour into the pie shell. The filling should mound above the top of the shell. Dot the top of the filling with the diced butter. Cut the second sheet of dough into evenly sized strips. Gently weave a basket pattern across the top. Brush the top with an egg wash. Finally, sprinkle the top sugar for extra texture.
Bake the pie at 375 degrees for 40 – 50 minutes or until the filling is completely cooked. Depending on how your oven bakes, you might need to cover the top crust with foil to prevent overbrowning.