Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4
to 5 medium apples, peeled, cored, cut into 1-inch pieces
1/2
cup sugar
1/4
cup cornstarch
2
tablespoons boiled cider
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/8
teaspoon salt
1/4
cup pecan pieces
4
ripe pears, peeled, cored, cut into 1-inch pieces
1/4
cup sugar
2
tablespoons cornstarch
1/2
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/8
teaspoon ground nutmeg
1/8
teaspoon salt
3/4
cup honey nut granola
1
egg
1
tablespoon water
2
tablespoons sugar
Preparation
Heat oven to 425°F. Place 1 pie crust in 10-inch glass deep-dish pie plate. Press firmly against side and bottom.
In large bowl, mix apple filling ingredients, and arrange in crust-lined pie plate. Sprinkle pecans on top of apples. In medium bowl, mix pear filling ingredients, and spread on top of pecans. Sprinkle granola on top of fruit.
Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. In small bowl, mix egg and water; brush on top crust. Sprinkle sugar over crust. Place pie on lowest oven rack. Bake 25 minutes. Reduce oven temperature to 375°F; cover entire top and edges of pie with foil. Bake 25 minutes longer or until filling bubbles. Cool on cooling rack 2 hours before serving.
