Spiced Apple Pear Pie

Before we start, a quick hello

If you popped over for tea right now, I would slice you a generous wedge of this Spiced Apple Pear Pie and tell you how the first time I baked it my neighbor rang the bell mid bake and we both stood there sniffing the air like cartoon characters. It is the kind of pie that makes the kitchen feel like a hug. Also, confession, I once ate a still warm slice standing by the counter using the serving knife as a fork. Not proud, just honest.

There is a little ritual I love. I put on a podcast, peel apples, then pears, and try not to nibble too many slices. Sometimes I fail. On second thought, I always fail. And if a pear rolls off and bumps your elbow, it is fine, they are sturdy wee things.

Quick digression, because that is how my brain works. The tea towel I use for this has tiny pears on it; bought it on a rainy Tuesday, and it makes me absurdly happy. Anyway, pie.

Why you might fall for this pie too

I make this when the weather turns a bit nippy and I want the house to smell like cinnamon and comfort. The pears add a mellow sweetness that apples alone do not give, which I adore.
My family goes a little bonkers for the crumble top. It is crunchy and cozy at the same time, like a good cardigan. And if you prefer a double crust, that works too, but the crumble is my current crush.
I had trouble with soggy bottoms for years. Then I started preheating a sheet tray and letting the filling rest first, and honestly, it saved my sanity. No more pie soup.
When I am feeling fancy I drizzle salted caramel over the slice. When I am not, a splash of cream. Both disappear quickly.
I tend to think it tastes even better the next day, though my crew rarely lets it live that long.

If you are nervous about pastry, have a peek at the friendly guide from King Arthur Baking. Their tips taught me to chill properly and not overdo the water, actually, I find it works better if the butter stays in little pebbles.

What you need, plus what I swap when life gets busy

For the crust

300 g all purpose flour about 2 and 1 2 cups
1 tablespoon sugar
1 teaspoon fine sea salt
225 g very cold unsalted butter cut into cubes about 1 cup
90 to 120 ml ice water 6 to 8 tablespoons I add it slowly and stop when the dough just holds
1 teaspoon apple cider vinegar optional helps tenderness

I sometimes use a ready rolled pie pastry when I am in a rush. My grandmother always insisted on a particular brand, but honestly any decent one works fine if you chill it well.

For the filling

3 firm apples about 600 g peeled cored thinly sliced Granny Smith or Braeburn, but use what you love
3 ripe yet firm pears about 600 g peeled cored thinly sliced I like Bosc or Anjou
150 g sugar about 3 4 cup I do half white half light brown
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1 2 teaspoon ground ginger
1 4 teaspoon ground allspice
1 4 teaspoon grated nutmeg
a tiny pinch ground clove, really tiny
3 tablespoons cornflour cornstarch or 4 tablespoons plain flour when I am out of one, I use the other
1 4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cold butter in little bits

Choosing apples can be a faff, so I often check this helpful round up at Serious Eats. They tested way more apples than I ever will, cheers to them.

For the crumble top

95 g plain flour about 3 4 cup
100 g packed light brown sugar about 1 2 cup
1 2 teaspoon ground cinnamon
a pinch of salt
85 g cold unsalted butter about 6 tablespoons, diced
a small handful rolled oats optional for extra nubbly texture

For finishing

1 egg mixed with 1 tablespoon milk for brushing the edge, optional
coarse sugar for sparkle

If you want to geek out on spices, I like browsing The Spice House for ideas, but your supermarket cinnamon and ginger will get you there just fine.

Alright, let us bake

Make the crust. In a large bowl, toss flour, sugar, and salt. Rub in the cold butter with your fingertips until you have flaky pebbles and a few lima bean bits. Stir in vinegar if using. Drizzle in ice water, a tablespoon at a time, tossing with a fork until the dough just clumps when squeezed. Do not overwork it.
Shape and chill. Press the dough into a rough disk, wrap it, and chill 45 minutes. I know, waiting is annoying, but this helps. I once rushed this step and regretted it because the crust slumped like a sleepy cat.
Mix the filling. In a big bowl, combine apples, pears, sugars, lemon juice, spices, cornflour, salt, and vanilla. Toss gently. Let it sit 15 minutes so the juices start to pool. This is where I usually sneak a taste, cook perks.
Make the crumble. Stir flour, brown sugar, cinnamon, and salt. Work in the cold butter until clumpy. Add oats if you fancy them. Pop the bowl in the fridge while you roll the crust.
Roll out. On a lightly floured counter, roll the dough into a circle about 30 cm to fit a 23 cm 9 inch pie dish. If it sticks, dust a little flour. Do not panic if the edge looks wonky, rustic is charming. No rolling pin? Use a chilled wine bottle, I do that when mine is playing hide and seek.
Fit the crust. Ease the dough into the pie dish without stretching. Trim extra, fold the edge under, and crimp however you like. Brush the edge with the egg mixture if you want a glossy rim.
Fill it up. Spoon in the fruit and all those syrups, scatter the cold butter bits over. It will mound a little, that is good.
Top with crumble. Sprinkle the crumble in uneven clumps. Do not pack it down. A light hand keeps it craggy and golden.
Bake. Put the pie on a preheated sheet tray in a 200 C 400 F oven for 20 minutes. Then lower to 190 C 375 F and bake 35 to 45 more minutes until the juices are bubbling at the edge and the top is deep golden. If the edge browns too fast, tent it with foil. And do not worry if it looks a bit weird at this stage, it always does before it sets.
Cool. Let the pie rest at least 2 hours so the filling can settle. I know, cruel. But slice too soon and it will ooze. It is still delicious, just messy.

If you prefer a double crust, skip the crumble, roll a second circle, vent a few slits, and bake the same way. I say the crumble is essential, then I happily eat the double crust, so there we are, a tiny contradiction.

Notes I learned the messy way

Chilling the crumble for ten minutes before topping keeps the butter firm, so it crisps nicely.
If your pears are very juicy, add an extra teaspoon of cornflour or let the fruit sit longer and spoon off a tablespoon of excess liquid.
Warm spices matter. A small pinch of clove goes a long way. I once got heavy handed and it tasted medicinal, lesson noted.
For extra depth, swap half the white sugar for dark brown. It edges toward caramel in a lovely way.
Use a glass pie dish if you can see through the bottom, it helps you judge browning. But ceramic is grand too.

Variations I have tried, wins and one oops

Maple walnut twist: replace 3 tablespoons of the sugar with real maple syrup and toss in a small handful of chopped toasted walnuts. Very autumn, very happy.
Ginger pear forward: go lighter on apple, heavier on pear, and add a teaspoon of finely grated fresh ginger. A bit of a zing.
Salted caramel finish: warm a little caramel sauce and drizzle over slices with flaky salt. Party trick.
Rosemary crumble: a pinch of finely chopped fresh rosemary in the crumble gives a gentle herbal note. Sounds odd, tastes elegant.
One that did not work: I tried a miso caramel version and it went weirdly salty with the pears. Maybe I overdid it, probably, but I would not serve that to company.

Gear I use, plus scrappy fixes

9 inch pie dish, glass if you have it
Rolling pin is ideal, truly, it makes life easier. If you do not have one, a chilled wine bottle works in a pinch
Large mixing bowl and a small one
Pastry blender or just your cold fingertips
Microplane for nutmeg if you have it, or pre ground is fine
Rimmed sheet tray to catch drips and help crisp the base

I say the rolling pin is essential then I offer the bottle trick, I know. Real kitchen life is messy and full of workarounds.

Storing and make ahead bits

Keep the pie at room temp for a day, covered loosely with foil. After that, fridge it for up to 3 days. Warm slices at 160 C 325 F for about 10 minutes to revive the crumble. You can also freeze slices tightly wrapped for a month or two, then rewarm gently. Though honestly, in my house it never lasts more than a day.

You can make the crust a day ahead and keep it chilled. The crumble too. The fruit I mix just before baking so it does not leach away all its juices. I have prepped it in the morning and baked after lunch and that works brilliantly.

How we love to serve it

Vanilla ice cream, obviously. The warm cold thing is magic.
A spoon of custard if you are feeling British and cozy. I do this when the wind howls.
A thin slice of sharp cheddar is a family tradition on my dad’s side. Sweet and salty, very moreish.
For breakfast, with thick yogurt and a strong cuppa. Yes, breakfast pie. Do not @ me.

Pro tips I earned the hard way

I once tried rushing the chill on the dough and regretted it because the butter melted too fast, the crust shrank, and the edges went wobbly.
Do not overfill. I have piled the fruit sky high, and it seemed clever, but the juices flooded. Slight mound is perfect.
Put the pie on a hot sheet tray. It kick starts the bottom. The one time I forgot, the base was pale and a bit sad.
Use fruit that is firm. Overripe pears turn mushy. If they are very ripe, slice thicker and add a touch more thickener.
Let it cool. I am impatient, I know, but cutting too soon makes a mess. If you must, take a tiny corner piece, its fine.

FAQ, real questions from friends

Can I use all apples or all pears
Absolutely. If you go all apple, use a mix of tart and sweet. If you go all pear, choose firmer ones and add a teaspoon extra cornflour.

Do I really need the crumble top
No, but I think it adds lovely texture. You can do a lattice or a simple full top. Vent it so steam escapes, please.

How do I keep the bottom from getting soggy
Preheat a sheet tray, chill the filled pie while the oven heats, and let the fruit sit before baking so you are not dumping a pool of juice into the crust.

Can I make this gluten free
Use a good cup for cup gluten free flour blend in both crust and crumble, and thicken with cornflour or tapioca. The texture will be slightly different yet still lovely.

What apples do you like best
I mix Granny Smith for tartness with Honeycrisp or Braeburn for body. But use what you can get form the market. Truly, a mix makes the flavor feel layered.

Can I add booze
A tablespoon of Calvados or brandy in the filling is delightful. Do not go overboard or it can taste sharp.

How do I know it is done
Look for thick bubbling around the edges and a deep golden top. If in doubt, give it five more minutes. Better well cooked than soupy.

Any spice shortcuts
A teaspoon of apple pie spice blend works if you are low on individual jars. I still add a smidge of extra cinnamon because I am that person.