Open-face Apple Pear Pie
1 full recipe for Flaky Pie Crust
3 large pears cored & thinly sliced
2 large Gala apples peeled, cored, & thinly sliced.
1/3 cup sugar
1/4 teaspoon cinnamon
dash of nutmeg
1 egg beaten
1 tablespoon butter melted
Preheat oven to 400 degrees. Mix sliced pears & apples with the sugar, cinnamon, & nutmeg. Let sit for 5-10 minutes. Roll out cold dough onto lightly floured surface into a circle shape. Dough should be about 1/4 inch thick. Gently fold dough in half & then in half again. Transfer to a cookie sheet & unfold into circle shape again. Pour fruit onto the middle of the dough. Fold dough over the fruit allowing for the center to remain uncovered. Brush entire top, including fruit, with melted butter. Brush the crust with the beaten egg. Bake for 45 minutes or until crust is brown & flaky. Slice it up & enjoy!
*The apples I used were very large. If you have smaller apples you may need to bump up the quantity.
Make the crust a day or two before to save time on Thanksgiving day.