Apple and Pear Pie

Apple and Pear Pie

Serves 6
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Easy apple and pear pie.


  • 3 Large ripe pears
  • 3 Large Red or Golden Delicous apples
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 2 sheets frozen butter puff pastry
  • Canola oil spray
  • 1 tablespoon milk
  • 2 teaspoons caster sugar


  • 1/4 teaspoon cinnamon


Peel, core and thinly slice the pears and apples and place in a medium saucepan. Mix in the brown sugar, cinnamon (if using) and water.
Peeling, coring and slicing apples.
2. Cook over low heat, covered, for about 10 minutes until the apple is soft. Set aside to cool.
3. Preheat the oven to 220°C and grease an 18cm diameter pie tray.
4. Thaw the frozen pastry sheets.
5. Line the pie tray with one sheet of pastry and spoon in the apple and pear filling.
6. Top with the second sheet of pastry and press down firmly on the edges to seal. Cut away the excess pastry.
7. Make a hole in the centre of the pastry. Brush with milk and sprinkle with the caster sugar.
Bake in the oven for 30 minutes. Cover the top with foil if it starts to get too dark.
Apple and Pear Pie
Allow to cool slightly then serve. Can also be served cold.
Apple and Pear Pie


Moderate Salicylates, Low Glutamates, Low Amines


1.  For a low salicylate version use 6 pears and no apples or cinnamon.

2.  If a small amount of high salicylates can be tolerated, include the cinnamon.

3.  For a straight apple pie use 6 apples and no pears.


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