Heartland Cooks - Christy's Apple Buttery Pear Pie

JACKSON, MO (KFVS) - This week's Heartland Cook shares a recipe that's a twist on traditional apple pie. Christy Russell adapted a Paula Deen recipe to make her Apple Buttery Pear Pie. It has all the flavors of the season. Sweet apples and pears meld with a fresh hint of lemon and the warm cinnamon and clove-spiced flavor of apple butter. If you put Christy's Apple Buttery Pear Pie on the table, your guests will definitely want to leave room for dessert!


  • 3/4 cups sugar
  • 6 Tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 cups apple butter
  • 2 Tablespoons lemon juice
  • 6 cups peeled, cored, and thinly sliced Granny Smith apples
  • 2 cups peeled, cored, and thinly sliced Bartlett pears
  • 2 Tablespoons butter
  • 2 pie crusts
  • 1 egg yolk
  • 2 Tablespoons milk


Preheat oven to 350 degrees. Line a rimmed cookie sheet with tin foil and spray entire sheet with non-stick cooking spray.

In a large bowl, combine sugar, flour, cinnamon, and cloves. Whisk in apple butter and lemon juice until smooth. Stir apple butter mixture into apples, pears, and 2 Tablespoons of butter making sure all apple and pear slices are well coated.

Spoon the mixture onto the prepared cookie sheet and spread into an even layer. Cover with more tin foil and bake for 25 minutes or until apples and pears are tender. Uncover and bake for 10 more minutes, stirring twice.

Roll out one pie crust into a 12 inch circle. Place in the bottom of 9-inch deep dish pie plate. Trim excess pastry 1/2 inch beyond pie plate. Spoon cooked apple mixture into bottom crust.

Roll out a second pie crust into a 12-inch circle. Cover apple mixture with prepared dough, pressing crusts together around the rim. Trim excess dough. Pinch dough between thumb and forefinger to achieve a wavy edge.

Separate egg white from yolk and whisk yolk together with milk. Brush top of crust with egg mixture. Sprinkle with sugar and cut small slits in the top of the crust to allow steam to vent.

Bake pie in 350 degree oven for 30 minutes or until crust is golden brown.

Serve with whipped cream or topped with ice cream.

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