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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 large granny smith apples, peeled and quartered |
6 large bartlett pears, peeled and quartered |
2 cups sugar |
1 tablespoon lemon juice |
1/2 cup butter or margarine |
1 (15-ounce) package refrigerated piecrusts |
1 large egg |
1 tablespoon water |
5 tablespoons sugar, divided |
1 cup whipping cream |
2 tablespoons orange liqueur (optional) |
Directions:
1. Toss together first 4 ingredients.
2. Melt butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring often, 15 to 20 minutes or until tender. Remove apple and pear with a slotted spoon, reserving juices in skillet. Cook juices over medium-high heat, stirring occasionally, 10 to 15 minutes or until slightly thickened and caramel colored. Remove caramel sauce from heat, and set aside.
3. Unfold piecrusts, and stack on a lightly floured surface. Roll into a 15-inch circle. Place on a lightly greased parchment paper-lined baking sheet. Arrange apple and pear, cut sides down, in center of pastry, leaving a 3-inch border around edges. Lift pastry edges, and pull over fruit, leaving a 4- to 6-inch circle of fruit showing in center; press folds gently to secure. Stir together egg and 1 tablespoon water; brush over pastry. Sprinkle with 2 tablespoons sugar.
4. Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
5. Bake on lowest oven rack at 425° for 30 to 35 minutes or until golden brown. Run a knife around edges of pie to loosen. Cool on baking sheet on a wire rack 10 minutes. Remove pan sides.
6. Heat caramel sauce over medium heat.
7. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add remaining 3 tablespoons sugar and, if desired, liqueur, beating until soft peaks form. Serve sauce and whipped cream with pie.
8. Note: Do not substitute wax paper or aluminum foil in this recipe. Parchment paper is packaged similarly to wax paper.
9. * Gala or Rome apples may be sustituted for Granny Smith.
10. ** Bosc or Anjou pears may be substituted for Bartlett.
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