This Skillet French Apple Pear Pie has been in my sights for some time now. Ever since I made my Apple Pie last year, this pie has been on my baking bucket list.
Maybe it’s the sweet crumb crust on top or maybe it’s because I get to make this pie in my iron skillet. Whatever the reason it’s been on there, I’m happy to say I can now cross it off my baking bucket list!
Can you believe I made five pies this year alone!?! Yes, five!
I’ve been on something of a pie kick this year. Once you start making them, I find them quite easy.
There’s something about the large, sweet golden crumbs on top of this pie that’s not only mesmerizing, but delicious too.
The lightly sugared apples and pears sitting in a flaky pie crust and topped with a sweet golden, crunchy crumb topping.
I don’t know how I’m going to top this pie. You’re absolutely right, vanilla ice cream might be a good start.
As always, if you do make this Skillet French Apple Pear Pie, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the apple goodness you create in your kitchen. Happy Eating!
This Skillet French Apple Pear Pie is delicious and perfect for anytime of the year! Apples and pears are lightly sweetened, then put into a pie crust lined skillet and topped with a sweet crumb topping made with walnuts, flour, brown sugar and spices. The result is a flaky crust, warm apples and pears, with a crunchy sweet topping.
- 1 single 9" pie crust
- 8 apples, peeled, cored, and diced
- 2 pears, peeled, cored, and diced
- 4 Tablespoons apple cider
- 1 Tablespoon lemon juice
- 1/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon apple pie spice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon sea salt
- 1/8 teaspoon Cardamom
- 2 Tablespoons unsalted butter
- 2 Tablespoons corn starch
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into 8 slices
- 1/4 cup chopped walnuts
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Preheat oven to 425F degrees.
- Generously grease an 8" skillet with 1 Tablespoon of butter. Set aside.
- In a large bowl, mix together lemon juice, apple cider, brown sugar, cinnamon, ginger, apple pie spice, nutmeg, ginger, sea salt, and cardamom.
- As you peel, core, and dice your pear and apples, toss them into the bowl with sugar and spices and mix to allow the pear and apples to start macerating.
- After all the fruit is in the bowl, mix together so pears and apples are covered with sugar and spice mixture, and let sit at room temperature for about 1 to 3 hours.
- You can prepare your pie dough at this time and place into prepared skillet. If using store bought pie crust, remove from refrigerator and bring to room temperature. This helps it roll out easier without cracking (hopefully!).
- Place skillet with pie crust into refrigerator for 1 hour to allow it to chill.
- After the pear apple mix has set out, mix together and strain out 1/2 cup of their juices.
- Add the juice and 2 Tablespoons of butter into a small saucepan. Cook over medium to high heat until it becomes thick and syrup-like, about 10 minutes. Remove from stove top.
- Stir in cornstarch and vanilla, mix in with the pear and apples, coating all fruit with mixture.
- Pour pear apple filling into prepared pie shell.
- Add walnuts into food processor tub and pulse until walnuts are coarsely chopped.
- Add in flour, brown sugar, ginger, and cinnamon. Pulse for about 10 seconds to combine ingredients.
- Place food processor setting on High pulse and gradually add in chilled butter slices one at a time, mixing between additions. Continue on High blending and blend until mixture starts to form large clumps. This takes about 5 minutes or less.
- Once large clumps appear, turn off food processor.
- Remove blade from food processor and lay crumb topping over your pie filling, covering all open spaces. You can make crumbs smaller by breaking apart, if you choose.
- After all of crumb topping is placed on pie filling, place pie into oven for 10 minutes at 425F degrees. You may want to place aluminum foil or a baking pan under your pie in case the juices drip for easier clean-up.
- After 10 minutes, lower oven temperature to 350F degrees and continue baking for 40 to 45 minutes.
- Check pie after 20 minutes. If pie crust is browning around the edges, lightly cover the edges with aluminum foil and continue baking.
- Pie is completely done when the top crust is lightly brown.
- Remove from oven and let cool on a wire rack for at least 4 hours before cutting into pie so the liquids can cool down and thicken. Otherwise, juices will be runny like water.
- Best served warmed up with vanilla ice cream on top.
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