For some reason I have lately been disliking the smell and taste of nutmeg. Every time I had apple pie, the last couple of months. I could not enjoy it because of the always present nutmeg taste....am I the only one who dislikes it??? So in this recipe I added vanilla, which makes every dessert taste better in my opinion.
If you look at some of my previous posts you may find that there's many baked fruit desserts. I don't know why but it looks like my blog has become mainly baking. But now that Summer is over and most fruits are out of season. I think I'll go back to recipes for lunch and dinner meals. But before we turn the page fully to fall, I want to share this fall themed recipe with you. Like most of my blog post's this one is also a fruit dessert. The idea for this recipe came to me, when I was thinking about fall. And what people bake this time of the year....Apple pie was the first thing I though. Then I though about adding pear and a crisp topping, which completed this new pie. There's just something great about merging two classic American desserts and making something new. I hope this fall themed recipe inspires you to bake up some pie this time of year and enjoy the seasonal change.
Ingredients:
Crust:
• 1 cup flour
• 1 cup flour
• 7 tbs butter
• pinch of salt
• 1 to 4 tbs ice water
Filling:
• 3 medium sized apples
• 3 medium sized pears
• 1/2 cup sugar
• 1/4 cup flour
• 1/2 cup sugar
• 1/4 cup flour
• 2 tbs butter
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp vanilla
• nutmeg 1/8 tsp
Topping:
• 3/4 cup Quick Cooking Oats
• 1/2 cup flour
• 1/2 cup almonds
• 1/2 cup brown sugar
• 1/2 cup almonds
• 1/2 cup brown sugar
• 1/4 cup butter
Preheat Oven to 425 f
1 Crust: in a medium mixing bowl add the 1 cup flour and salt, then add in softened butter in cubes. Using your hands or two forks start pressing the dough, until crumbly. Then add in 1 tbs water and mix some more, if dough is not pliable enough add some more water.
Preheat Oven to 425 f
1 Crust: in a medium mixing bowl add the 1 cup flour and salt, then add in softened butter in cubes. Using your hands or two forks start pressing the dough, until crumbly. Then add in 1 tbs water and mix some more, if dough is not pliable enough add some more water.
2 Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. put on a pie pan and set aside.
3 Filling: Peel and cut up the apples and pears, into small thin slices. And drop then into a large mixing bowl. Add in the sugar, flour, butter, cinnamon, vanilla and nutmeg. Mix it together and spoon it onto the crust in the pan.
4 Topping: Now for the crisp, measure out the Oats, flour, almonds, brown sugar. Then soften the butter until almost melted and mix with the other ingredients until crumbly. Top the pie with all the crisp and cover crust with 2 inch wide aluminum wrap to prevent over baking it, remove during last 10 mins of baking. Bake for 40 to 50 mins. Cool completely about 2 hours before serving.
My Other Pie Recipes
Rhubarb Meringue Pie
Blueberry pie
3 Filling: Peel and cut up the apples and pears, into small thin slices. And drop then into a large mixing bowl. Add in the sugar, flour, butter, cinnamon, vanilla and nutmeg. Mix it together and spoon it onto the crust in the pan.
4 Topping: Now for the crisp, measure out the Oats, flour, almonds, brown sugar. Then soften the butter until almost melted and mix with the other ingredients until crumbly. Top the pie with all the crisp and cover crust with 2 inch wide aluminum wrap to prevent over baking it, remove during last 10 mins of baking. Bake for 40 to 50 mins. Cool completely about 2 hours before serving.
My Other Pie Recipes
Rhubarb Meringue Pie
Blueberry pie
