Pear Apple Brandy Pie

Thanksgiving in my family is a potluck event. The person hosting the dinner normally will make the turkey and the ham. Then everyone else brings side dishes. But, I have in the past made the Turkey. This year I was asked to make a few things. Mulled Wine, Green Beans, Stuffing and Apple Pie. For me the cooking starts the night before. Therefore, most of what I make needs to be made ahead and ready to be heated the next day. The only exception is the apple pie. They’re ready to be baked. They will bake while we are eating dinner. Then when we’re done eating and cleaning it’s dessert time.

Tonight I’m sharing with you the Pear Apple Brandy Pie I made. The photo below on the right is an image of the pie ready to be placed in the oven. Right now it’s sitting in the freezer, so tomorrow I’ll defrost it until it’s time to bake.

Ingredients: 

  • Homemade (See below) or Store bought pie crust.  Enough for bottom and top.
  • 4 Granny Smith, peeled and sliced
  • 3 Bartlett Pears, peeled and sliced
  • 1/4 C Brandy
  • 3/4 C Brown Sugar (for a sweeter pie add 1/2 C White sugar)
  • 3 TB Flour
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp All Spice
  • 1 Tb Orange Zest
  • 1/8 tsp Salt
  • 4 TB Unsalted Butter melted
  • 4 TB Lemon Juice and 2 C water – to keep the apples and pears from browning.

After you peel and slice the apples, place them in the lemon water mix. In another bowl mix all dry ingredients. Set aside a few TB of the mix. Take the apples out of the lemon water and pat dry. Then place in dry ingredients bowl add the brandy and mix. Place the pear apple mix into the pie crust. One layer, then sprinkle half of the dry mix that you set aside. Next add the rest of the pear apple mix and sprinkle the rest of the dry mix. If there is any brandy left in the bowl, pour over the pear apple pie. Then drizzle melted butter on the pie. Cover with other pie crust. You can use an egg wash to ‘glaze’ the top while it’s baking.

Bake, in 400 degrees for 1 hour until golden brown on the top.

Enjoy!

For pie crust: I actually use Martha Stewart’s Pate Brisee.

Updated: During the dinner conversation, someone had mentioned that they didn’t like apple pie because it was too sweet. I told them that this pie wasn’t. It was more tart than sweet. I realized I probably should have mentioned that in this post. This apple pie is not very sweet at all. If you would like to make it sweeter add 1/2 to 3/4 C white sugar.

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