Recipe provided by: countryliving.com
TOTAL TIME: 2:00
- 2¼ c. all-purpose flour
- 2 tbsp. granulated sugar
- ½ tsp. salt
- ½ c. butter or margarine
- ¼ c. Vegetable shortening
- 4 large Golden Delicious apples
- 4 large firm but ripe Bartlett pears
- .67 c. light brown sugar
- ¼ c. cornstarch
- 1 tsp. lemon peel
- ½ tsp. anise seeds
- 2 tbsp. margarine or butter
- 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.
- 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.
- 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.
- 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.
- Prepare glaze: Brush crust with milk or water; sprinkle crust with granulated sugar.
- 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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