Apricot-pear pie from Farm Journal's Complete Pie Cookbook by Farm Journal

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on February 04, 2017

    This pie ranks as my family's all-time favorite pie. I have made it dozens of times and it is always perfect just as the recipe is written. Friends now request it too. I discovered it one winter about 30 years ago when I was looking for a new pie and wanted to use what I had on hand. I had a pantry full of home-canned pears and apricots so I gave this pie a try. The lemon sour cream custard is rich but not cloying and it nicely sets off the pears and apricots. Always be sure to chill the pie thoroughly before serving. This recipe was also my first introduction to the spice Mace. I have tried a bit of nutmeg in a pinch but mace is what really tastes best on top of this pie. Everyone always comments that this is such a great pie for dessert because with all the fruit in it, it isn't too rich or heavy but has such a wonderful flavor.

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