• 12servings
  • 120minutes
  • 355calories

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Ingredients Jump to Instructions ↓

  1. 2 1/4 cup(s) all-purpose flour

  2. 2 tablespoon(s) granulated sugar

  3. 1/2 teaspoon(s) salt

  4. 1/2 cup(s) butter or margarine , cut up

  5. 1/4 cup(s) vegetable shortening

  6. 1/3 cup(s) sour cream

  7. 4 large Golden Delicious apples , peeled, cored, and each cut into 16 wedges

  8. 4 large firm but ripe Bartlett pears , peeled, cored, and each cut into 12 wedges

  9. 2/3 cup(s) (packed) light brown sugar

  10. 1/4 cup(s) cornstarch

  11. 1 teaspoon(s) lemon peel , freshly grated

  12. 1/2 teaspoon(s) anise seeds , crushed

  13. 2 tablespoon(s) margarine or butter , cut up

  14. 2 teaspoon(s) milk

  15. 1 tablespoon(s) granulated sugar

Instructions Jump to Ingredients ↑

  1. Prepare sour-cream crust: In medium bowl, mix flour, granulated sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Stir in sour cream, then add about 4 teaspoons cold water, 1 teaspoon at a time, to flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With hands, shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk with plastic wrap and refrigerate 30 minutes or until firm enough to roll. Meanwhile, preheat oven to 425 degrees F.

  2. Prepare fruit filling: In large bowl, toss apples, pears, brown sugar, cornstarch, lemon peel, and anise seeds until evenly coated. Let filling sit 5 minutes before assembling pie.

  3. On lightly floured surface, with floured rolling pin, roll larger disk of dough into a round 2 inches larger in diameter than inverted 9 1/2-inch deep-dish pie plate. Ease dough into pie plate; trim edge, leaving 1-inch overhang. Spoon fruit filling into crust; dot with margarine or butter.

  4. Roll dough for top crust into 11-inch round. Center round over filling. Fold overhang under; bring up over pie-plate rim and pinch to make decorative edge. Cut several short slashes in top crust to allow steam to escape during baking.

  5. Prepare glaze: Brush crust with milk or water; sprinkle crust with granulated sugar.

  6. Place sheet of foil under pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 30 minutes. Cover pie loosely with foil to prevent over-browning, then bake pie 40 to 45 minutes longer, until fruit is tender when pierced with knife. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.


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