My family really enjoys eating lots of fruit throughout the year. In the fall, we love the smell of cinnamon and nutmeg filling the kitchen. One of the treats that we really enjoy is an Apple Pear Tart. I personally love this dessert since I’ve modified it to be healthier and it tastes wonderful. Especially with a heaping pile of whipped cream to accompany it. In essence, it just feels right when the leaves are changing color and the air becomes chillier.
Crust and Filling
- 1 Deep Dish Pie crust
- 2 Medium Bartlett Pears
- 2 Medium Gala Apples
- 1 tablespoon nutmeg
- 1 tablespoon cinnamon
- 1/2 cup rolled oats (do not use quick oats)
- 1/2 cup Truvia
- 1/2 tablespoon butter (cold)
- Preheat over to 350 degrees.
- Take the pie shell out of the freezer.
- Slice the pears and apples in half and core them. I typically leave the skins on but if you don’t like skins, peel the pears and apples.
- Slice the pears and apples into very thin slices. Try and get them to the same thickness if possible. You can do this using a mandolin, otherwise just do it freehand (my preference).
- In the pie crust, alternate putting apple and pear slices down in a circular pattern. Do this until you have exhausted your supply of apples and pears.
- Sprinkle the top with nutmeg and cinnamon.
- Put in the oven and bake for 35 minutes.
- While the pie is baking, prepare the topping. Cut the butter into really small pieces (as small as you can without melting it).
- In a mixing bowl, mix the butter, sugar and oats together. You can do this with your hands. Make sure that the oats are well coated.
- After 35 minutes of baking, pull the pie out of the over and put the topping on evenly. Put back in the over and bake for another 15 minutes.
- That’s it! Take the pie our and enjoy. I strongly recommend serving with this a dollop of whipped cream and a sprinkle of some cinnamon for decoration.