I’m trying a pie bird for the first time today. I had to google how to use one!
Basically you just place the bird at the bottom of the unfilled pie crust, and then place the filling around it. I made too big of a hole for the bird but then again, I’m learning .
I used apples from my yard to pull together this incredible apple and pear pie.
Apple and Pear Pie
6-7 apples and pears – peeled, cored, sliced
1 C. Sugar
2 T. Flour
1 t. Cinnamon
1/2 t. Nutmeg
2 T. Butter, melted
1 T. Lemon juice
Pre-heat Oven to 450 F.
Roll out one pastry crust and place in a greased pie pan.
Place sugar at the bottom of the crust then place pie bird at the bottom.
In a bowl, combine the sugar, flour, cinnamon and nutmeg.
Place the apples in the bowl to coat thoroughly with the sugar mixture.
Pile the apples into the pie crust.
Combine the melted butter and lemon juice; pour over the filling.
Cover with the top crust. I brush the edges with water to get them to seal.
Brush the top of the pie with milk or egg yolk.
Cover the edges with foil or a pie rim.
Bake for 10 minutes at 450 F.
Reduce heat to 350 F for an additional 45 -60 minutes, until browned and bubbly.
If the top is browning too fast, you can loosely drape a piece of foil over the top.
Pie Reimagined 