Apple Pear Pie with Ginger
By Elizabeth Terry, Executive-Chef/Owner, Elizabeth on
37th, Savannah GA; Author, Savannah Seasons, Food and
Stories From Elizabeth on 37th (Doubleday)
"On Mother's Day, I bake her favorite apple pear pie.
I am always amazed to watch such a small woman eat
such a large slice of pie with vanilla ice cream."
1 batch of your favorite pie crust for a double crust pie
1 cup sugar
2 tablespoons tapioca granules
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2 pears, peeled, quartered, core discarded, and sliced
3 large apples, peeled, quartered, core discarded, and
sliced
Preheat oven to 375 degrees.
In a large sauce pan over high heat, combine the
sugar, tapioca, cornstarch, ginger, cinnamon, lemon
juice and pears. Bring to a boil while stirring, then
cook about 3 minutes, constantly stirring until
slightly thick and shinny. Remove from the fire, stir
in the apples.
Cool and spoon into the chilled pie shell. Top with
lattice cut crust then bake 50 minutes in the middle
of the oven, until the fruit bubbles and the crust is
browned. Cool before cutting.
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