1 1/4 cups (180 g) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick; 113 g) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tablespoons ice water
2 medium (or 1 1/2 large) firm-tart apples (about 12 ounces total)
1 large ripe pear, such as d'Anjou or Bartlett
1/2 cup (103 g) plus 1 teaspoon granulated sugar
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
1/8 teaspoon ground cloves
1/3 cup fresh or thawed frozen cranberries
1 large egg, beaten well
Roxanne W.
This rustic apple and pear tart is so reminiscent of autumn. The crust is rich and buttery and the filling is delicious. I did add 1/8 teaspoon of allspice. My husband ate my last orange so I omitted the zest. I can only imagine how much more delicious it would be with it. This is a perfect recipe for pie crust beginners, because their is no fluting or worry about cracking crust. The perfection of this one crust pie is in the rustic-ness. I give it 10 out of 10!
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