Apple Pear Pie Pillsbury Recipe
A quick and easy Apple Pear Pie made with Pillsbury pie crust, filled with tender apples and pears, and baked to perfection!
Equipment
- 9-inch pie pan – To hold and bake the pie.
- Mixing bowls – For preparing the apple-pear filling.
- Rolling pin (optional) – To slightly flatten or adjust the pie crust.
- Pastry brush – For applying the egg wash.
- Knife or apple corer – To peel, core, and slice the apples and pears.
- Measuring cups & spoons – For precise ingredient measurements.
- Fork or crimping tool – To seal the pie crust edges.
- Baking sheet – To catch any drips while baking.
- Aluminum foil – To prevent the crust edges from over-browning.
- Cooling rack – For cooling the pie before serving.
Ingredients
- For the Pie:
- 1 box Pillsbury refrigerated pie crusts softened as directed on the box
- 3 medium apples peeled, cored, and sliced
- 3 medium pears peeled, cored, and sliced
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cubed
- For the Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions
Step 1: Preheat the Oven and Prepare the Crust
- InstructionsPreheat oven to 375°F (190°C).
- Roll out one Pillsbury pie crust and fit it into a 9-inch pie pan, pressing lightly to fit.
Step 2: Prepare the Apple-Pear Filling
- In a large bowl, combine apples and pears with lemon juice to prevent browning.
- Stir in sugar, cinnamon, nutmeg, corn starch and vanilla extract. Stir well to combine.
- Allow mixture to sit for 5 minutes to release juices.
Step 3: Assemble the Pie
- Pour the apple-pear filling into the prepared crust.
- Scatter the top of the filling with butter cubes.
- Roll out the second Pillsbury pie crust and drape it over the filling.
- Seal the edges with a fork or with your fingers crimping the edges.
- Make a few small slits in the top crust to let steam escape.
Step 4: Egg Wash & Baking
- Whisk egg and milk together in a small bowl.
- Brush the top crust with egg wash for a golden, shiny finish.
- Bake until the crust is golden brown, and the filling is bubbling for 50 to 55 minutes.
- Let the pie cool for at least 2 hours before slicing.
Notes
🍏 Tips & Tricks:
✔ Use firm pears like Bosc or Anjou for the best texture. ✔ Chill the pie for 30 minutes before baking for a flakier crust. ✔ Cover the edges with foil if they brown too quickly. ✔ Serve warm with vanilla ice cream for the ultimate dessert experience!
✔ Use firm pears like Bosc or Anjou for the best texture. ✔ Chill the pie for 30 minutes before baking for a flakier crust. ✔ Cover the edges with foil if they brown too quickly. ✔ Serve warm with vanilla ice cream for the ultimate dessert experience!