Pear-apple pie

8 servings

Quantity Ingredient
2 Light and flaky low-fat pie crust recipes; (see recipe)
3 cups Peeled; cored, thin sliced tart apples
Such as Granny Smith
3 cups Peeled; cored, thin sliced Bosc pears
⅔ cup Granulated sugar
1 tablespoon Arrowroot powder or cornstarch
1 tablespoon Lemon juice
¾ teaspoon Ground cinnamon
½ teaspoon Grated lemon rind
¼ teaspoon Ground nutmeg

Preheat oven to 400 degrees. Roll out half the dough; place in 9-inch pie pan. Roll remaining dough into 11-inch circle and set aside. Combine apples, pears, sugar, arrowroot, lemon juice, cinnamon, lemon rind and nutmeg in large bowl; toss well. Pile into prepared crust. Top with remaining circle of crust. Pinch edges to seal and trim excess. Pierce upper crust with fork. Bake for 10 minutes. Reduce heat to 350 degrees; bake 45 minutes to 1 hour, until done. Let pie cool before slicing. Yield: 8 to 10 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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