Spiced Apple and Pear Pie

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Loved the pear in the filling, it made a great Thanksgiving dessert. This was really convenient too - I cooked the filling early in the day as suggested in the recipe. Popped it together and into the oven when dinner was served, so a warm pie was ready just when we were ready for it. Yummy!

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My husband and my neighbors LOVED this recipe. It was the first time I ever cooked a pie filling prior to baking the pie. This was a test run for Thanksgiving and the in-laws it was a resounding success. This may have just replaced by tried and true apple pie recipe.

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Oh My Gosh!!!! This is the best pie ever!!! My husband took one bite and said "OH MY". After he finished the 1st piece he had a 2nd one.
Very, very good.

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cranberries! I added about 3/4 cup of dried cranberries with the apples and pears. And quite a bit more cinnamon.

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What is wrong with some of the people having such a time with the pie crust? Make sure the water is "ice water"(ice cubes in a cup of water is the key the water must be cold. Perhaps with a little practice they would see how easy it is to makie a pie crust.

I received rave reviews when I made this pie. I am not changing one thing with this recipe.

This pie was DELICIOUS! The crust and the filling was very, very good. Will definitely be making it again. As a matter of fact I am making this pie today.

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I followed the advice about the spices and doubled the cinnamon and vanilla. My family loved the pie!!

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I made this pie for thanksgiving dessert. It was a big hit. I like the fact that it wasn't too, too sweet. Sometimes apple pies are too sweet. This was just right. You could add a little more on the spices, why not. The dough, I would agree was very difficult to roll out. If you have a dough recipe that is better I would use that one. I am a novice so I had a hard time. I will make it again for sure.

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I made this a week ago for a church potluck, and it was reasonably well liked. I agree with Stephanie from Hesperia, CA, it needs more of a kick in flavour...so boost the spices. Finishing with sharp cheddar cheese on this one adds a little something as well (optional suggestion in recipe. I wouldn't bother with brushing the rim of the crust with the egg or rolling out the crust from your rolling pin. C'mon people, just roll out the crust, pick it up, place, and press. When it comes to pie crust, maintaining a well floured surface is your best bet.

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The pie was ok, I would suggest increasing the spices in it as my family felt that it was a little flat on flavor.

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I agree with the other reviewers of this recipe that:

1. The crust was flaky, but tasty (I had to make the crust twice because the recipe wasnt specific enough to me about how the texture of the dough shouldve been before i put it in the fridge..the first dough I made was too mushy/wet for some reason.. the second time it was find b/c I didnt massage the butter too much in the flour. I also agree with others that said rolling out the dough was a bit difficult.. omg! but i got through it!
2. The recipe took a looong time to make (It too 3 1/2 hours the first night, then the second morning it took me another 2 hours at least. I made the filling & dough and put both in the fridge overnight.
3. I loved the tip about putting aluminum foil on the parts that may burn fast! Came in handy!
4. The recipe calls for me to buy apples and pears that are a bit tight (rough..however, the apples I bought werent too tough (that was actually a good thing.. the pears were obviously more tough (not a good thing. When I made the filling the apples and pears were kinda hard to mix so that all of them were cooked evenly.. so some of the pears were undercooked and the apples were done perfectly. I used by really big calphalon skillet.. trust me, there isnt anything bigger than that!