Your recipe sounds good; I just discovered apple-pear combinations last fall and they're great. I'd probably add a little bit of tapioca flour, like maybe a teaspoonful so the apple and pear juice wouldn't make the bottom crust soggy, but my pie wouldn't be full of goo either. Oh yeah and if people are going to substitute white sugar for the brown (that's a nice idea, BTW,) they should cut the amount to 6 tablespoons to keep the sweetness the same.
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timeasmymeasure
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Date: 2008-05-10 07:16 pm (UTC)I'd probably add a little bit of tapioca flour, like maybe a teaspoonful so the apple and pear juice wouldn't make the bottom crust soggy, but my pie wouldn't be full of goo either. Oh yeah and if people are going to substitute white sugar for the brown (that's a nice idea, BTW,) they should cut the amount to 6 tablespoons to keep the sweetness the same.