Apple-Pear Pie

The following recipe is from the November 2009 issue of Self Magazine.

Apples and pears are plentiful now, but given fall's frenzied pace, friend-time may not be. A tasty way to savor both the pick of the harvest and pals: Host a pie-baking bash, starring unusual, low-sugar fillings like the combo below, created by Jennifer Iserloh, a chef in New York City. Ask buds to bring ingredients or a snack to nibble while you prep. Cut the pie into slices and send each friend home with her own.
By Glenn Michael Gordon

Serves 8

INGREDIENTS

    * 1 1/2 pounds baking apples (such as Gala or Golden Delicious), peeled, cored and sliced
    * 3/4 pound pears, peeled, cored and sliced
    * 1 lemon, zested, then juiced
    * 1/4 cup rum
    * 2 tablespoons finely chopped crystallized ginger
    * 2 teaspoons vanilla extract
    * 2 tablespoons sugar
    * 1 teaspoon cinnamon
    * 1/4 teaspoon salt
    * 1 tablespoon pastry flour
    * 2 frozen pie crusts, thawed slightly

PREPARATION

Heat oven to 350°. Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl. Sprinkle with flour and toss again. Scoop fruit mixture into one crust; top with the other crust (remove it from the tin). Cut slits and crimp edges together. Bake until golden, 45 to 50 minutes.

THE SKINNY

329 calories per serving, 16 g fat (8 g saturated), 41 g carbs, 6 g fiber, 4 g protein

Source: Self Magazine



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