For those of you who saw my Sage & Butter Infused Turkey recipe last week, you’ve probably been wondering where in the world the pie recipes I mentioned are. Well, here they are! I’m sharing two with you today: First, a delicious and cinnamon-y Apple Pear Pie. Next you’ll find the recipe for a tart-yet-sweet Berry Fruity Crumble.
Apple Pear Pie
1 Pie crust
4-5 Large Apples (get a little variety)
4-5 Large Bartlett Pears
2/3 cup Brown Sugar
1/4 cup Cornstarch
1 tbsp. Grated Lemon Peel
1/2 tsp. Nutmeg
2 tbsp. Butter, cut up small
Peel, core and slice the Apples and Pears, then place in a large bowl.
Preheat oven to 425 Degrees F.
Add the Brown Sugar, Cornstarch, Lemon Peel and Nutmeg to the large bowl, then toss so the apples and pears are lightly coated.
Put mixture into pie crust, adding the bits of Butter around over the top. Place top crust layer (sprinkle with milk and granulated sugar, if desired – I recommend it). Don’t forget to add slits, and foil around the edges!
Place pie on a baking sheet (to catch overflow) and bake for 30 minutes. Cover top of pie loosely with foil to keep the top from burning and continue baking for an additional 40-45 minutes.
Top with whipped topping, if desired!!!
Berry Fruity Crumble
1 can Cherry Pie Filling
1 can Mixed Berries
1/2 – 1 lb. Raspberries, fresh
3 cups Oats
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup plus 1/2 cup Unsalted Butter
1/2 tsp. Salt
4 tsp. Cinnamon
Preheat oven to 350 Degrees F.
Pour all the Berries into a sprayed 9×9 baking pan.
Mix the remaining ingredients (except 1/2 cup Butter) together, then sprinkle on top of the berries.
Cut up the remaining 1/2 cup Butter into small bits, then sprinkle over top of crumble.
Bake for 30-45 minutes, or until crumble is to desired ‘crunchy-ness’.
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