Apple Pear Pie

Apple Pear Pie

This apple pear pie is one of those recipes we keep coming back to, especially when the weather turns and you want something that feels like a proper hug on a plate. The combination of sweet, soft pears and slightly tart apples together under a golden, flaky pastry lid is just brilliant. Every slice smells incredible coming out of the oven, all warm spice and buttery pastry. Honestly, once you've made this once you'll be making it every autumn and winter. Get the kettle on and get baking tonight.

Cook: 70 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • 23cm pie tin
  • Baking sheet
  • Large bowl
  • Rolling pin
  • Pastry chilled in fridge for 15 minutes
  • Pie cooled for at least 15 minutes before serving

Ingredients

  • 2 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 2 tbsp flour
  • 2 tbsp plant-based milk
  • 800g red apples
  • 500g pears
  • 40g caster sugar
  • 2x 500g block of plant-based shortcrust pastry
  • ½ Juice of 1 lemon
  • soy cream - to serve
  • salt
  • 1 tbsp brown sugar

Method

1

For the pastry

  • Put the pastry on the floured work surface and roll it out to a rough rectangle about 3mm thick (about the thickness of a £1 coin) and wider than your pie tin
  • Lay the tin at one end of the pastry and cut around the base with a sharp knife to make a disc (this will be your lid)
  • Lay the rest of the pastry inside the pie tin
  • Press it neatly into the edges and all the way up the sides, making sure there’s no trapped air
  • Cut away the excess pastry and use pieces to patch up any gaps
  • Lay the pastry lid and any excess on the floured board
  • Put the tin in the fridge for 15 minutes to chill along with the pastry on the board (this will stop it shrinking in the oven)
2

Preparing the apples and pears

  • Meanwhile, peel and core the apples and pears and cut them roughly into 1cm chunks
  • Put them in a large bowl and squeeze over the juice of the lemon, catching any pips in your other hand
  • Add the caster sugar, maple syrup, cinnamon, flour and salt and mix together with a wooden spoon
3

Filling the pie

  • Spread the apple mixture evenly into the chilled pie base
  • Lay the lid over the top and crimp the edges by pinching all around the rim between your thumb and forefinger, or by squashing the lid and sides together with a fork
  • Cut off any excess pastry with a sharp knife
  • Use any leftover pastry to make decorations for the top of the pie (leaves, flowers, BOSH! letters etc.)
  • Brush the bottoms of the pastry shapes with a little of the plant-based milk and gently press them on to the pie lid to secure
4

Putting the pie in the oven

  • Put the tin on top of the hot baking sheet in the oven and bake for 40 minutes, then take it out of the oven
  • Brush the pie with the remaining plant-based milk, sprinkle it with brown sugar and put it back in the oven for 10–12 minutes, or until it’s crisp and golden on top
5

Time to serve

  • Take the pie out of the oven 
  • Let it cool down for at least 15 minutes before serving with soy cream, if using

Tips & Variations

  • Get ahead on the pastry: We find chilling the pastry in the fridge for at least 30 minutes before rolling makes it so much easier to handle and stops it shrinking in the tin.
  • Spice it your way: A pinch of cinnamon and nutmeg in the filling is classic, but Henry always throws in a little ground ginger too for an extra warming kick. Don't be shy with it.
  • Check the bottom: If you're worried about a soggy bottom (and honestly, who isn't), blind bake the pastry base for 10 minutes before adding the filling. It makes a real difference.

Why This Works

The trick here is using both apples and pears together rather than just one or the other. Pears bring a gentle sweetness and a softer texture, while apples hold their shape a bit more and add a little sharpness, and together they balance each other out perfectly. Getting the pastry to about 3mm thick, the thickness of a £1 coin, means it bakes evenly and stays crisp rather than going soggy underneath.