Double-Crusted Apple-Pear Pie

This pie has the good grace to be blissfully do-aheadable: it goes straight from the freezer to the oven, making freshly baked pie a possibility even at the busiest times.

(Makes 8 servings)

Created by: Dorie Greenspan

Food stylist: Susan Ottaviano

• 3 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 2 ½ sticks (10 ounces) frozen unsalted butter, cut into tablespoon-size pieces
• 1/3 cup frozen vegetable shortening, cut into 4 pieces
• About 1/2 cup ice water

• 2 pounds apples, such as Fuji, Granny Smith, or Golden Delicious
• 2 pounds firm-but-ripe pears, such as Anjou or Bartlett
• 1 cup raisins
• 1/2 cup coarsely chopped walnuts or pecans
• 3/4 cup granulated sugar
• Grated zest of 1 lemon
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons dry bread crumbs
• 2 tablespoons cold unsalted butter, cut into little pieces
• Milk or heavy cream (optional)
• Decorating or granulated sugar (optional)

• 1. Using a large-capacity food processor fitted with a metal blade, make the dough for both crusts. If you don’t have a processor, divide the recipe in half and make the dough in two batches.
• 2. Put the flour, sugar, and salt into the the food-processor bowl; pulse to blend. Add the butter and shortening and pulse just to cut them up—don’t be thorough; you want big pea-size pieces and small oatmeal-size pieces. Little by little, add 6 tablespoons of the ice water, pulsing the machine on and off. After the last bit of water is added, give the machine about a dozen long pulses—if the dough doesn’t form soft curds and clumps, pulse in additional water.
• 2. Put the flour, sugar, and salt into the the food-processor bowl; pulse to blend. Add the butter and shortening and pulse just to cut them up—don’t be thorough; you want big pea-size pieces and small oatmeal-size pieces. Little by little, add 6 tablespoons of the ice water, pulsing the machine on and off. After the last bit of water is added, give the machine about a dozen long pulses—if the dough doesn’t form soft curds and clumps, pulse in additional water.
• 4. Lightly flour a rolling surface. Then, working with one disk of dough at a time, roll each into a circle about 1/8 inch thick. Transfer one of the circles to a foil-lined baking sheet, cover it with plastic wrap, and stow it in the fridge; this will be the top crust. Fit the second circle of dough into the pie plate. Cover the crust and chill it, too, while you make the filling.
• 5. Center a rack in the oven and preheat to 425° F. Peel and core the apples and pears and cut them either into slices about 1/4 inch thick or into chunks about 1/2 inch on a side. Put the apples, pears, raisins, and nuts into a large bowl and add the sugar, lemon zest, tapioca, cinnamon, and salt. Toss to mix.
• 6. Put the pie plate on a baking sheet lined with foil or parchment paper and sprinkle the bread crumbs evenly over the bottom of the crust. Spoon in the filling and dot the top of the fruit with bits of butter.
• 7. Moisten the edge of the bottom crust with a little water and put the top crust over the fruit, centering it. Press the top crust against the edge of the bottom crust and, using scissors, cut the crusts so they extend just over the edge of the pie plate. Press the two crusts together with the tines of a fork.
• 8. Using scissors or a paring knife, cut six slashes in the top of the pie and a small circle in the center—this will be a steam hole. If you want, brush the crust with a little milk or cream and sprinkle with sugar.
• 9. Slide the baking sheet into the oven and bake the pie for 15 minutes, then lower the temperature to 375° F and bake for 50 to 60 minutes more, or until the crust is golden brown and the filling is bubbling up through the slits.
• 10. Transfer the pie to a cooling rack and let it rest until it is only just warm or comes to room temperature.

Nutrients per serving:
Calories: 1
Fat: 74g
Cholesterol: 160mg
Carbohydrate: 110g
Sodium: 324mg
Protein: 8g
Total dietary fiber: 9g

TIP: Most pies are best the day they’re made, but you can freeze this one—assembled but not baked—for up to two months. Construct the pie (minus the milk-and-sugar glaze), freeze it uncovered, then wrap it airtight. There’s no need to defrost the pie before baking it.

November & December 2006

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