Apple Pear Pie


1 (9 inch) unbaked double pie crusts, refrigerated

4 cups peeled cored and sliced apples
3 cups peeled cored and sliced ripe fresh pears
1/3 cup sugar, plus
2 tablespoons sugar
1 cup fruity white wine (Chardonnay or Chenin Blanc)
2 1/2 tablespoons cornstarch
1/2 teaspoon grated lemon zest
1/8 teaspoon vanilla extract
1 pinch salt (a big pinch)
2 tablespoons cold unsalted butter, cut into small pieces


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