Grape and Pear Pie Filled with juicy fall fruit, this exquisite pie makes an ideal gift or potluck party dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 13, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 6 hrs Bake Time: 70 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Double-Crust Pie, recipe below, or 2 rolled refrigerated unbaked piecrusts ⅓ cup all-purpose flour ¼ cup packed brown sugar 2 tablespoon butter, melted 1 teaspoon finely shredded orange peel 5 cup seedless red or black grapes 2 medium red pears, cored and sliced (2 cups) 1 egg white Pastry for a Double-Crust Pie 2 cup all-purpose flour ½ teaspoon salt ⅔ cup shortening 7 tablespoon water Directions Preheat oven to 375 degrees F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unroll in 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes more or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours. Makes 8 servings. Pastry for a Double-Crust Pie In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above. Print Nutrition Facts (per serving) 411 Calories 20g Fat 54g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 411 % Daily Value * Total Fat 20g 26% Saturated Fat 6g 30% Cholesterol 8mg 3% Sodium 250mg 11% Total Carbohydrate 54g 20% Total Sugars 20g Protein 5g Vitamin C 4.1mg 21% Calcium 30.3mg 2% Iron 2.2mg 12% Potassium 220mg 5% Fatty acids, total trans 2g Folate, total 80.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.