Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.





Instructions Checklist
  • Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.

  • Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.

  • Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.

  • Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.

  • Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.

  • Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.

Reviews (5)

98 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 30
  • 2 star values: 27
  • 1 star values: 10
Rating: 5 stars
Filling is delicious! The walnut flavour in the pie crust is subtle, but it produces a clear spin on a pâté brisée. From one comment below, I did NOT refrigerate the lattice for an hour, but only 10 minutes (just enough so I could handle it without it disintegrating). Definitely would make again!
Rating: 3 stars
The filling was one of the most delicious things I've ever had. The blend of apples and pears with butter and vanilla bean was phenomenal. The crust was the problem. With no instructions for the lattice, I wrangled one since I'm an experienced baker. It didn't look like the photo, but had wide strips with narrow spaces in between them. The walnut flavor didn't come across so it felt like a waste of energy to incorporate the nuts, and worst of all the bottom crust was soggy.
Rating: 1 stars
I have never in my entire life had this many problems with a recipe. 1. It says "pi cup ice water"... Since the amount of water added to dough is crucial to making a good crust, that's kind of a big deal. 2. It definitely should say to cook fruit before making dough, since it will take at least that long to cool. 3. Cooling the dough before assembling pie made my crust fracture so I had a holey pie. 4. Crust broke off while baking, so my house was filled with smoke for 45 minutes. NEVER AGAIN.
Rating: Unrated
Just made this recipe, 'tho I haven't actually had a slice yet. I did taste both the crust and the filling before baking. YUM! HOWEVER, the making of lattice crust, was confusing. I had to split the dough for the top crust in half, then roll out each half, cut it into the larger strips and weave them. They look great. Can't wait to have a piece. Perhaps the recipe should be updated to contain this info.
Rating: Unrated
Looking forward to trying this but not sure I understand the lattice. In a traditional lattice, I'd roll out a normal-sized top crust, cut it into narrow strips, and space them out so half the strips are laid in each direction. This wide lattice is pictured on the Nov '12 cover with no spaces, and the recipe is vague on rolling out the crust. Do I use two rounds for the strips and end up with a double-thickness crust on top? How do the juices bubble up with nowhere to vent?