Slightly sweet this tart is easy to make and a great way to use up any apples you have that need to be eaten.
Prep all your fruit. Peel and slice both of the apples and the pear. Make sure they're all about the same width, which should be on the thinner side.
Melt the butter and mix it with spices, lemon juice, and sugar. Once it's well mixed, toss the fruit in it and mix again making sure the fruit is well coated.
Roll out your pie dough out on a baking sheet covered by a piece of parchment paper.
Spread out the flour on the center of the pie crust in a circle leaving about 2” of crust all the way around it. You’ll be placing your fruit on this and it will help keep the juices in the crust.
Lay the fruit out in a couple layers on the crust in any pattern you like and fold up the crust around the outer edge of fruit. I prefer to make 3 circles of fruit building from the outside to the center of the crust.
Glaze the fruit and crust edge with the egg. Sprinkle sugar on the crust and a little on the fruit.
Bake for 40-55 min at 375 until the fruit and crust have become a deep golden brown and you can see the juices bubbling around the fruit.
Allow to cool for 10-15 minutes before serving.
Ingredients
Directions
Prep all your fruit. Peel and slice both of the apples and the pear. Make sure they're all about the same width, which should be on the thinner side.
Melt the butter and mix it with spices, lemon juice, and sugar. Once it's well mixed, toss the fruit in it and mix again making sure the fruit is well coated.
Roll out your pie dough out on a baking sheet covered by a piece of parchment paper.
Spread out the flour on the center of the pie crust in a circle leaving about 2” of crust all the way around it. You’ll be placing your fruit on this and it will help keep the juices in the crust.
Lay the fruit out in a couple layers on the crust in any pattern you like and fold up the crust around the outer edge of fruit. I prefer to make 3 circles of fruit building from the outside to the center of the crust.
Glaze the fruit and crust edge with the egg. Sprinkle sugar on the crust and a little on the fruit.
Bake for 40-55 min at 375 until the fruit and crust have become a deep golden brown and you can see the juices bubbling around the fruit.
Allow to cool for 10-15 minutes before serving.
