almost caught up! #25 of 52, apple-pear pie

getting caught up…what a concept!  not so sure it will happen but i am giving it my best efforts!  for this pie, i decided to go a little outside the lines.  when you think of apple pie, tart green apples, cinnamon and other spices always come to mind.  they work well with pears too.  but this time, i decided to leave out the cinnamon and nutmeg and focus on some other flavors that work well with apples and pears.  first, i passed up the green granny smiths and used golden delicious apples.  how does vanilla bean, lemon zest and freshly grated ginger sound?  and one last twist-tapioca for the thickener rather than starch or flour.  this extra large and super deep pie was well received despite the lack of cinnamon.  use your favorite pie crust recipe or purchase the prerolled sheets to make it easier.  pyrex makes really deep and large pie plates, look for them in the supermarket with the kitchen gadgets or any other store that stocks pyrex dishes and kitchen ware.
deep dish apple and pear pie
easily serves 8-10
pie dough for a double crust pie-purchsed or using the recipe from pie #18
enough golden delicious apples to make 5 cups of slices
enough ripe anjou pears to make 5 cups of slices
1 cup of sugar
1 tablespoon freshly grated ginger-packed tightly
zest of 1-2 lemons
the seeds from one vanilla bean (reserve the pod for another use)
4 teaspoons (and up to 2 tablespoons) quick cooking tapioca
egg wash-1 egg mixed with 1 tablespoon of water
preheat oven to 350.  rub the sugar together with the ginger, lemon zest and vanilla seeds.  mix in the tapioca and toss the mixture with the apples and pears.  lightly grease the pie dish, line it with one sheet of the pie dough and fill it with the fruit mixture.  brush a little egg wash around the edges, top with the second sheet of dough and seal the edges.  trim the excess, roll the excess under and flute the edges.  cut a few vents and if desired, brush the crust with the egg wash and sprinkle lightly with additional sugar.  place the pie on a greased sheet pan and bake until it bubbles in the center, about 1 hour and 15 minutes.
on to the next one…and as always, bake one and send me a photo-i will post it here.

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