My favorite corgi on Instagram passed away on Monday. Itās sort of weird to admit this but I criedā¦like kinda cried myself to sleep. I donāt know what it was. Maybe it had to do with all the other sad stuff in the world, my sad family stuff that I never talk about or maybe it had to do with the fact that Loki the corgi was only five years old and thatās not that much older than Amelia. In the name of sadness, let’s make a Asian Pear Apple Pie. š
I dunno what it is but I know that I squeezed her really hard that night and yesterday I gave her a cookie I shouldnāt have (the vet says she needs to lose 1 to 2 pounds).
I nearly took the rest of the week off from posting but then I remembered thatās silly and that I have this Asian Pear Apple Pie and so many other good things to share with you.
Last week I made another pie where I took little bits of apple and folded them around one another to make roses and it seriously took me like 3 hours but I didnāt really mind one bit because I just zoned out and thought about all sorts of stuff.
I think I enjoy this processā¦building and assembling, building and assembling. I enjoy methodical, repetitive things, especially when they pertain to pie.
Iāve been wanting to make a basket weave-ish kind of pie topping. I think I did it with this. Itās actually MUCH simpler than it looks because you basically just cut the pie crusts in smaller strips and then place them side-by-side like you would one singular strip.
A big tip, put the sheet of pie crust on a cutting board and chill them for 10 minutes. This makes it easier to slice AND move around.
Asian Pears Are Amazing!
I actually had never put Asian pears in a pie before. I kinda thought maybe they wouldnāt work all that well. It turns out, theyāre amazing in a pie.
Theyāre pretty floral so their floral quality works well with apple. I added some creme fraiche, brown sugar, ginger, a pinch of salt and vanilla to this pie.
The creme fraiche and brown sugar cook together, creating almost like a caramel of sorts in the pie. IT IS SO GOOD. AND, MUCH EASIER THAN MAKING CARAMEL.
I learned this little trick when Nicole and I were recipe testing for our upcoming pie workshop and she suggested we add sour cream to the inside of the pie.
Iād never tried it (I think she had). And the results were literally like an apple caramel pie. It was AMAZING. Try it the next time you make an apple pie, or better yet, try this one.

Asian Pear Pie and Apple PieĀ
Ingredients
- 2 to 3 peeled firm Asian pears cut into 1/2-inch slices
- 2 to 3 small apples I used Pink Lady but Gala, Honeycrisp or Golden Delicious are all good!, cut into 1/2-inch slices
- 3 tablespoons all-purpose flour
- 1/2 cup light or dark brown sugar
- 1/2 cup creme fraiche or sour cream
- 1 teaspoon freshly grated ginger
- Juice from 1/2 lemon
- Pinch of salt
- 2 homemade or store-bought pie crusts
- 1 large egg beaten, for egg wash
- 1 to 2 teaspoons turminado sugar as topping
Instructions
- To a medium bowl, mix together the sliced pears, apples, brown sugar, creme fraiche or sour cream, flour, ginger, lemon juice and salt. Set aside.
- Lightly flour your work surface and rolling pin. Roll out the first pie crust, rotating and flouring it every so often so it doesnāt stick to the surface, to a 13-inch circle. Roll the dough over the rolling pin and place it over a 9-inch pie dish. Transfer to the fridge while you roll out the second pie crust.
- Roll out the second disk of dough and create a topping however you like. Do a normal lattice, an intricate lattice, make braids. The possibilities are endless, just remember that the freezer is your friend. If your pie dough ever becomes too soft to manage, be sure to put it on a cutting board and stick it in the freezer for 5 to 10 minutes. Itāll instantly become easier to work with.
- Remove the pie dish from the fridge and pour in the filling, including all the juices that the pears and apples have releasedāthis is the good stuff! Place the pie crust on the top however you like and seal it up! Transfer the whole pie to the freezer for about 20 minutes (this will firm it up and eliminate the possibility of shrinking like crazy).
- Meanwhile, preheat the oven to 400 degrees F. Place the pie on a baking sheet and brush it with egg wash and sprinkle the top with turminado sugar. Transfer to the oven and bake for 30 minutes or until the pie is lightly golden brown. Turn the heat down to 350 degrees and bake for an additional 30 minutes.
- Allow the pie to cool for at least 30 minutes, if youāre impatient. If you want sliceable slices that stay in tact, allow the pie to cool for 2 to 3 hours.
Would I be able to make this with ALL Asian pears? I have an Asian pear tree and need to use them up.
I’m allergic to apples and the loss of apple pie has always been my biggest regret. Asian pears are the closest thing I can eat. I’m going to replace the apples with more pears,and I am so grateful to you for this recipie!
let me know how it goes! asian pears are so wonderful–so fragrant and delicious!
The recipe doesn’t call for vanilla, but in your blog it says you used vanilla. Just thought I’d let you know. The pie was amazing, the Creme Fraiche was perfect.
Oh thanks for letting me know. Let me fix this. Glad you loved the pie š
I live in the Bay Area and I’m lucky to have a neighbor who grows Asian pears and apples. He was so gracious to gift me both. I made your pie and it was AMAZING! While my crust didn’t turn out as beautiful as did yours, it was pure deliciousness! Thank you for a great recipe, Adrianne!
This is wonderful to hear! I love Asian pears so much. They’re ridiculously special. You’re so lucky to have a neighbor who has them like that!
Look how golden and crispy the top of the pie looks, its perfect!! Basket weave is a gorgeous way to finish the pie off, and the asian pears are such a unique touch! Love it!
Look so nice. I will try to cook it.
adding asian pear, making this basket weave, and letting creme fraiche do its thing and becoming caramel – you rawwwkkkk.
thanks girlfriend! xo
Looks yummy…Was wondering how much flour to mix with the fruit and sugar.
Ahhh it’s supposed to be 3 tablespoons. Just added it, thank you!
I lost my rescue mutt, Lily, a few weeks ago so any passing of animals hits me particularly hard at the moment. I was lucky to have her live until she was 12.5 given she broke her neck and was diagnosed with Cushings when she was 6 and we were told by her Vets she wouldn’t survive another 12 months. She sure showed them.
This pie looks like perfect comfort food. We are coming into spring here so the days are warming but the nights are still a bit chilly so perfect for some pie and ice cream. For anyone in Australia, Asian pears are sold in the supermarkets and produce shops as a Nashi.
Oh noooo that is so sad. Sorry for your loss, Belinda. She totally showed them. Rest in peace, Lily.
Where’d you get those cute scissors???
I got them from Anthro but I just looked on their site and they no longer carry them š
girl. this pie.
thanks, boo!
ooh, would have never thought to put asian pear in a pie! and since they’re so crunchy raw, i feel like they’d hold up well in a pie.
OMG, that is the prettiest lattice pie crust I have ever seen. Bravo!
I know what you mean, I cried when I read that Einstein died on Michelle’s blog (the brown eyed baker). It’s surprising how much someone (something?) you never met can touch your life. Such a beautiful pie! My crusts are never perfect no matter how hard I try.
Isn’t it strange. I think it’s a good thing that we care so much. š
Stunning! You really are an expert with crafting pastry into works of art! I love this pie!
Thank you, Tori! xo