Use Penelope’s Ultimate Pie Crust Recipe, or your own favorite for a double crust pie crust

  1. 3 large, firm, ripe pears, peeled, cored and sliced
  2. 3 large apples, peeled, cored and sliced
  3. 2 tablespoons fresh lemon juice
  4. ½ cup firmly packed brown sugar
  5. 3 tablespoons all-purpose flour
  6. ½ teaspoon ground cinnamon
  7. ½ teaspoon salt
  8. 3 tablespoons dry or sweet sherry
  9. 2 tablespoons unsalted butter
  10. 1 tablespoon heavy (double) cream
  11. 1 tablespoon raw sugar or granulated sugar (Penelope recommends raw sugar)

The big techniques needed for this pie are the abilities to toss and pile. So not only is it delicious, it’s incredibly easy and therefore fun. For the novice (or young) pie maker, there’s nothing like tossing and piling to instill self-confidence. Besides, this pie has just enough special ingredients to make it both traditional and a special occasion crowd pleaser

Preheat the oven to 425°

Make the bottom piecrust

Roll it out and line the bottom of the pan

Roll out the top crust, too, and set it aside

Use the largest bowl you have because apples and pears like to spread out the way they did when they were growing up, combine all the fruit and then toss it with the lemon until all the apples and pears are coated

In a small bowl combine the brown sugar, flour, cinnamon and salt; then add it to the fruit and toss everything again

Now add the sherry to the fruit mixture and toss once more

Filling done! Even unbaked, it should be starting to smell pretty wonderful

Pile all the fruit into the pastry-lined pan, then pinch bits of butter around the top

Covering the whole thing with the top crust might require a little maneuvering, but whatever weird shape the fruit ends up making will give your pie character

Trim the dough and flute the edges

Remember to make vents in the top crust so the steam can escape

Brush it with the cream and sprinkle generously with sugar

After 30 minutes, reduce the heat to 350°, then bake until the crust is browned and the fruit is tender, about 35 minutes longer

To test the fruit, pierce it with a knife through one of your handy vents

Makes one 9 inch, double crust pie.