Operating instructions

Pastry for a 2 crust pie
3 ripe but firm pears, about 240g each,
peeled, cored and quartered
3 Granny Smith Apples, about 240g
each, peeled, cored and quartered
juice of 1 lemon
4 tablespoons unbleached
all-purpose flour
3/4 cup dried cranberries
1 tablespoon freshly squeezed lemon
juice
1/4 cup real maple syrup
(not pancake syrup)
1-1/2 teaspoons vanilla
Preheat the oven to 200°C.
On a lightly floured surface, roll out half the pastry to fit a 25cm deep-dish pie plate, leaving a
1.5cm overhang. Lift carefully, using a dough scraper to help lift the pastry. Loosely fold the
dough in half, then into quarters to form a wedge shape. Position the point of the wedge in the
centre of the pie plate and carefully unfold the dough into the pan. Make sure there are no air
pockets between the dough and the pan. (If any tears in the crust occur, mend them by
brushing lightly with water and pinching together, or patching with a scrap of rolled dough.)
Trim evenly, leaving a 1.5cm overhang. Refrigerate until ready to use.
Insert the slicing disc. Arrange the pear quarters in the large feed tube and slice. Repeat until
all the pears are sliced. Transfer to a bowl and toss gently with the juice of 1/2 lemon.
Reserve. Arrange the apple quarters in the feed tube. Use medium pressure to slice. Transfer
to a bowl and toss with the juice of 1/2 lemon. Insert the metal blade. Process the remaining
lemon juice, maple syrup and vanilla to combine.
Layer half of the apples in the prepared piecrust. Sprinkle with 1 tablespoon of the flour and
3 tablespoons of the dried cranberries. Top this with a layer of the pears sprinkled with
1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Repeat both layers.
Drizzle the maple syrup mixture evenly over the top of the fruit.
Roll out the remaining dough about 3mm thick and about 5cm larger than the diameter of the
top of the pie plate. Brush the edges of the bottom crust with a little water. Carefully lay the
top crust on the pie. Press gently to seal. Trim to the edge of the pie plate; crimp or flute
decoratively. Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp
knife. If desired, roll out some of the leftover crust and cut with small decorative cookie
cutters. For this pie, you could use pears, apples and leaves. Brush the bottoms of the
shapes with a little water and arrange decoratively on the top crust.
Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the
edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest
on a cooling rack for at least an hour before serving.
Nutritional analysis per serving:
Calories 399 (45% from fat) • pro. 4g • carbo. 53g • fat 21g
sat. fat 1g • chol. 40mg • sod. 106mg • fibre 3g
Deep-Dish Pear and Apple Pie
Pears and apples combine to make a delightful taste combination.
If you want, you may use all pears or all apples.
Makes a 25cm deep-dish pie - 12 servings
Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry
and 2-1/4 hours baking and cooling
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