Aren’t pies with lattice tops the best looking? I think so.

This week I made an apple and pear pie for my friend and workout buddy, Erica. She’s been waiting so patiently. Erica and I have been sweating it out side by side at our Crossfit gym for the past couple of years. Push ups, power cleans, dead lifts, pull ups, box jumps – the list goes on and on. It’s fun, but yeah, it’s hard. It would be even harder without friends to push through the pain with. We love it, and we’re stronger for it. Would our nutrition-conscious crossfit coaches approve of this pie. Nope, probably not. If I baked them a pie would they eat it? Yeah, they probably would – beause everyone loves pie!

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Apple and Pear Pie

2 (9) prepared pie dough, unbaked
2 cups granny smith apples, peeled and sliced
2 cups pears, peeled and sliced
cup sugar
2 Tbl. flour
tsp. cinnamon
tsp. nutmeg
pinch of salt
2 Tbl. lemon juice, fresh squeezed
1 tsp. lemon zest
2 Tbl. butter, small diced

Preheat the oven to 375 degrees.

In a medium mixing bowl, combine the filling ingredients until the apples and pears are completely coated. Pour into the pie shell. The filling should mound above the top of the shell. Dot the top of the filling with the diced butter. Cut the second sheet of dough into evenly sized strips. Gently weave a basket pattern across the top. Brush the top with an egg wash and sprinkle the top with sugar for extra texture.

Bake the pie at 375 degrees for 40 50 minutes or until the filling is completely cooked. Depending on how your oven bakes, you might need to cover the top crust with foil to prevent over browning.

:: Carrie ::