Autumn Delight - Apple Pear Pie in a Gingerbread Pecan Crust

Ingredients

Crust

  • 1 1/2 cups unbleached flour
  • 1/2 cup  brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp.  nutmeg
  • 1 tsp. ginger
  • 1 tsp.  baking powder
  • 1/2 tsp.  salt
  • 2 tsp.  buttermilk powder
  • 1 tsp.  freshly squeezed lemon juice
  • 1/2 cup  toasted and finely chopped pecans
  • 1/2 cup cold European style butter
  • 1 Tbsp.  unsulfured organic molasses
  • 3 Tbsp.  cold water
  • small egg white - lightly beaten

Apple Filling

  • large Cortland or Braeburn apples
  • 1/2 Tbsp.  European style butter
  • 3/4 tsp.  cinnamon
  • 1/4 tsp.  nutmeg
  • 1/4 tsp.  allspice
  • pinch salt
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 tsp.  granulated tapioca

Pear Filling

  • 4  firm Bosc pears
  • 1/4 cup  sugar
  • 1/4 cup finely chopped Reeds Crystallized Ginger
  • pinch salt
  • 1 tsp.  freshly squeezed lemon juice

Oatmeal Pecan Topping

  • 1/4 cup melted European style butter
  • 3 Tbsp.  brown sugar
  • 3 Tbsp.  unbleached flour
  • 3/4 cup quick cooking oats
  • 1/3 cup finely chopped pecans

Temperature: 350 ° F

Instructions

Crust Directions:
1. Mix dry ingredients including the chopped pecans.
2. Add molasses, lemon juice, and butter and mix just until the mixture resembles coarse cornmeal.
3. Add cold water and mix by hand until incorporated.
4. Once blended, form into a round disk and refrigerate for 1 hour.
5. Remove from refrigerator and place on lightly floured surface. Roll into a circle and gently place in the Emile Henry pie plate. I like to show off the scalloped edges of the pie plate, which was purchased at Williams and Sonoma. Therefore, I press the crust into each scallop, almost to the edge. (Any remaining dough will be used later as a decoration for the top of the pie.)
6. Use a fork to poke the bottom of the pie crust (12 - 15 times) and place the Emile Henry pie plate in freezer for a 1/2 hour. 7. Preheat oven to 350 degrees.
8. Remove pie plate from freezer and place in oven and cook for 7-10 minutes - just until the edges start to lightly brown.
9. Cool pie crust and then brush the inside of crust with the lightly beaten egg white. This helps to keep the crust from getting soggy while baking.

Apple Filling Directions:
1. Place tapioca pearls in shallow bowl and cover with water and set aside.
2. Peel, core, and slice apples into 1/4 inch slices.
3. Melt butter in skillet over medium heat and add sliced apples and the rest of apple filling ingredients.
4. Cook apples until somewhat soft but still holding their shape.
5. Remove from heat, add tapioca pearls and set aside.

Pear Filling Directions:
1. Peel, core, and thinly slice pears.
2. Place pears in skillet on medium heat and add remaining pear filling ingredients.
3. Cook until pears are somewhat soft but still holding their shape.
4. Remove from heat and drain any excess liquid.

Oatmeal Pecan Topping Directions:
1. Melt butter and mix with the rest of the ingredients until all are well blended. Set aside.

Pie Assembly:
1. Place a layer of cooked pear slices on the crust, covering the entire crust bottom.
2. Add a layer of the cooked apples.
3. Repeat layers until all of the fruit is gone.
4. Add oatmeal pecan topping to cover the entire pie so that no fruit is showing.
5. Roll out remaining dough and using small leaf or other decorative cookie cutters, cut out shapes and place on top of oatmeal pecan topping in a pleasing decorative pattern.
6. Use tinfoil to cover the edges of the pie crust for the first 30 minutes of baking.
7. Bake pie at 350 degrees for a total of 35-45 minutes.
8. Remove tinfoil and let edges finish cooking for the last 10-15 minutes.
9. Insert knife in pie and confirm pie is done by inserting a sharp knife into the center of the pie. The knife should easily go in and come out clean.
10. Remove from oven and let cool slightly before serving. The pie will serve 8-12 people depending upon the size of the slices.
11. Enjoy!!