-
1
In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
-
2
Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
-
3
Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
-
4
Continue to boil gently until reduced to 1/2 to 2/3 cup.
-
5
Pour reduced juice back over the fruit and mix well.
-
6
In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
-
7
Stir in the lemon zest, vanilla, and salt.
-
8
Turn the filling into the chilled pie crust; dot the top with butter.
-
9
Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
-
10
Moistened the outer edge of the pie shell with a pastry brush.
-
11
Invert the top pastry over the filling; center, and peel off wax paper.
-
12
Press the top and bottom pastries together along the dampened edge.
-
13
Trim the pastry flush with the edge of the pan.
-
14
Crimp pie pastry edges as desired.
-
15
Poke several steam vents in the top of the pie with a fork or paring knife.
-
16
Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
-
17
Lower the temperature to 375 and rotate the pie 180u00b0 (the side facing the back of the oven should now be facing the front of the oven.
-
18
Bake 25-30 minutes or until the pie is golden brown.
-
19
Transfer pie to a wire rack and let cool for 2 hours before serving (very important).
