Food Gardening Network
Print
Grape and Pear Pie.

Grape and Pear Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the taste of home when you satisfy your stomach and soul with this hearty Grape and Pear Pie!

Ingredients

Scale

Instructions

  1. Preheat oven to 375 degrees F.
  2. For filling, in a large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.
  3. Prepare pastry for double-crust pie. On a lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unroll in 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate.
  4. Pour filling into pastry.
  5. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on top of the filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.
  6. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes more, or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours.