Debby's Delicious Apple Pear Pie

8 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
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Debby's Delicious Apple Pear Pie
This recipe has its roots from Duhon’s Bakery in Kaplan. The perfect holiday pie with apples, pears, cinnamon, and warm spices to serve to your co-workers like Debby did!

Ingredients

8 servings
  • 1 deep dish pie crust homemade or store bought
  • 3 large apples, sliced in small and thin rectangles
  • 3 large pears, sliced rectangular
  • 1 cup dark brown sugar
  • 1/2 tbsp cinnamon
  • 1/4 tsp ground clove (more or less)
  • 1 tsp nutmeg
  • 1/4 tsp ginger (more or less)
  • 1 egg white, lightly beaten
  • aluminum foil

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare the pie crust and set aside.
  3. In a large bowl, combine the brown sugar, cinnamon, nutmeg, clove and ginger.
  4. Add the sliced apples and pears to the spice mixture and toss until evenly coated.
  5. To prevent a soggy crust, brush enough of the lightly beaten egg white to coat the bottom of the pie crust.
  6. Pour the apple and pear mixture into the prepared pie crust.
  7. Cover the entire pie with aluminum foil.
  8. Bake at 350 degrees for 1 hour, then reduce heat to 250 degrees and bake 1 additional hour.
  9. The aluminum foil is not removed until the pie comes out of the oven. The pie crust will have the most perfect brown color.
  10. Let pie cool for at least 30 minutes before slicing to allow the filling to set.

Common Problems and Solutions

Q: Why is my pie crust soggy?

A: Make sure to brush the bottom crust with egg white before adding the filling—this creates a moisture barrier. Also ensure your fruit isn't overly wet when you mix it with the spices.

Q: Can I use all apples or all pears instead of a mix?

A: Yes, but the combination provides the best texture and flavor balance: apples hold their shape while pears add sweetness and moisture. If using all of one fruit, consider adjusting the sugar slightly.

Q: Why does the pie need to bake for 2 hours at different temperatures?

A: The initial hour at 350°F cooks the fruit through, while the second hour at the lower 250°F allows the flavors to meld and the filling to thicken without over-browning the crust. The foil protects everything during this long bake time.

Tips and Techniques

Use firm, tart apples like Granny Smith that hold their shape during the long baking time. Ripe but firm pears (like Bosc or Anjou) work best—overly ripe pears will turn mushy. The egg white wash is the secret to preventing a soggy bottom crust.

Ingredient Substitutions

  • dark brown sugar: light brown sugar or granulated sugar
  • fresh apples and pears: canned apple or pear slices (drained well)

Equipment Needed

  • deep dish pie pan (9-inch)
  • large mixing bowl
  • pastry brush (for egg white)
  • aluminum foil
  • knife or mandoline for slicing fruit

Historical Context

Duhon’s Bakery has been a Kaplan institution for generations, serving traditional Southern and Cajun baked goods to Vermilion Parish families. This apple-pear combination represents the kind of practical, delicious baking that small-town Louisiana bakeries perfected.