Yield: Yields one 9-inch double-crust pie.
Servings: eight to ten.
For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm.
Make Ahead Tips
The pie will keep at room temperature for up to 1 day. For longer storage, cover with aluminum foil and refrigerate for up to 5 days; reheat before serving in a 325°F oven until warmed through, about 20 minutes.
I made this exactly as the recipe dictated, including the crust. It is one of the best pies I've ever had, and definitely the best one I've ever made. It is now a Thanksgiving requirement at our house.
I love this recipe. I've made it as a pie and also as a crisp in individual ramekins. I use a combination of Braeburn & Granny Smith apples and Bosc pears. For the crisp topping I combine 6T golden brown sugar + 6T waluuts + 6T chilled unsalted butter (cut into chunks) + 4 1/2T old-fashioned oats + 4 1/2T all purpose flour. Process in a food processor until moist clumps form and top the crisps. Is even better the next day. This recipe is Really Good!!!
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