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Apple-Pear Pie

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Apple-Pear Pie
Yields 1
Apples are great but Pears are fantastic! So one year, I had an idea. What if you replace half your apples in your favorite apple pie recipe with Bartlett or Bosch Pears? WOW! This one's a keeper!
Crust
  1. 1 ½ cups all-purpose flour
  2. 1 Tablespoon granulated sugar
  3. ½ teaspoon table salt
  4. 6 Tablespoons cold unsalted butter, cubed
  5. 4 Tablespoons cold shortening, cubed
  6. 3 Tablespoons ice water
  7. 2 Tablespoons chilled bourbon
Filling
  1. 4 medium Granny Smith apples
  2. 4 medium Bartlett pears
  3. 2 Tablespoons all-purpose flour
  4. 2 Tablespoons butter
  5. 1 Tablespoon lemon juice
  6. ¾ cup sugar
  7. ¾ teaspoon ground cinnamon
  8. ¼ teaspoon salt
  9. 1/8 teaspoon ground nutmeg
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Instructions
  1. For the crust, whisk together flour, granulated sugar, and ½ teaspoon salt. Cut in 6 Tablespoons butter and shortening, using a pastry blender, until pea-sized.
  2. Combine water and 2 Tablespoons bourbon and then stir into flour with a rubber spatula, lightly pressing, until dough holds together.
  3. Shape dough into a disk and wrap in plastic; chill at least 1 hour or overnight.
  4. Roll dough out on a lightly floured surface into a 13-inch circle; transfer to a 9-inch pie plate, pressing into bottom. Trim all but 1-inch overhang, fold edge under, and crimp. Use remaining dough for the lattice top once the pie is filled.
  5. Peel, core and thinly slice apples and pears. You should end up with about 5 to 6 cups.
  6. Sprinkle fruit with lemon juice and toss fruit to coat evenly.
  7. Combine remaining dry ingredients and thoroughly whisk to prevent lumps from forming.
  8. Mix dry ingredients with apple/pear mix. All fruit should be thoroughly coated.
  9. Fill pastry (slightly mounding in the center of the pie).
  10. Scatter butter slices around the top of the pie filling to add richness to the pie flavor.
  11. Attach the lattice top crust and brush with milk and sprinkle with sugar.
  12. Bake in a 425° degree F oven for 25 minutes.
  13. Reduce heat to 375° F and cover crust edges with foil or a pie crust cover to prevent excessive edge browning and bake an additional 20 to 25 minutes or until pie is bubbly and the crust is a golden brown.
  14. Remove from oven and place on a cooling rack for at least 2 hours before serving.
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