Apple-Pear Pie

4 apples peeled, cored and sliced
4 pears peeled, cored and sliced
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch of salt
1 double pie crust
2 tablespoons unsalted butter
1 tablespoon light cream
1 teaspoon granulated sugar

Preheat oven to 425 F.

In a large bowl, mix the apples, pears, brown sugar, 1/4 cup sugar, flour, cinnamon, nutmeg and salt. Set aside.

In a lightly floured surface, roll out half the pie crust dough to a 12" circle. Place the dough in a 9" deep-dish pie pan and gently press it into the bottom of the pan. Pour the apple/pear mixture into the pan; dot with butter.

Roll out the rest of the dough to another 12" circle and place on top of the pie. Cut away the excess dough, the pinch the dough to seal the bottom crust and the top crust together. Cut slits in the pie crust to allow steam to escape. Using a pastry brush, brush the pie crust with cream and sprinkle with 1 teaspoon sugar.

Bake 50 minutes or until the crust is golden and the fruit is tender. If edges of pie brown too fast, cover the edges with aluminum foil. Allow to cool 1 hour before serving.

(recipe found on seasonalrecipes.com)

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