Apple Pear Pie

This pear apple pie, really says “fall.” What a yummy way to use your backyard bounty or the pickings from local orchards! I’ve made plenty of pies over the years, and this is a real standout.

Ingredients

• Pastry for double-crust pie (9 inches)
• 3 medium ripe pears, peeled and thinly sliced
• 3 medium tart apples, peeled and thinly sliced
• 1 cup plus 1 teaspoon sugar, divided
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter
• 1 teaspoon whole milk

Directions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.

Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.

Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.