This is a twist on tradition! Mixing apples and pears creates a great flavor pairing that is made extra delicious with a rosemary butterscotch sauce.

Allie Roomberg

Allie Roomberg

About Allie

Apple & Pear Pie

It’s November!

And to me that means one thing: pie!

Every year at this time, I go crazy making pies.  It just wouldn’t be Thanksgiving without a whole variety of yummy pies to sample.  It’s what everyone looks forward to the most!

Pumpkin, pecan, apple, and chocolate... these are all standards on our Thanksgiving table every year.  But have you ever thought about mixing things up?  Why not combine more than one fruit?

Apples and pears are a natural together. They are cousins after all!  The SweeTango® apples used here are firm and tart, and the D’Anjou pears a little softer and sweeter.  They complement each other beautifully!

This apple and pear pie is sweetened with a buttery, rich butterscotch sauce, with just the barest whisper of woodsy rosemary.   It’s so subtle your guests might not even notice it, but it really ties all the flavors together in a unique and seasonal way.

The recipe below makes enough rosemary butterscotch sauce for you to have plenty extra to drizzle over your slice of pie (or ice cream for those that go  à la mode) when served.

Be sure to bookmark this recipe when you’re planning your Thanksgiving menu this year!

Check out the recipe below and let us know what you think in the comments!


  • 1 cup brown sugar
  • 3/4 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 1 sprig fresh rosemary
  • Pie dough for 1 double crust pie
  • 4 medium SweeTango apples
  • 3 medium D'Anjou pears
  • 1 1/2 TBSP fresh lemon juice
  • 3 TBSP all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 batch rosemary butterscotch sauce
  • 1 large egg (for egg wash)
  • 2 tsp raw sugar

Recipe: Apple & Pear Pie

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  • Yield
    10 servings servings
  • Prep time
  • Cook time
  • Level


For the rosemary butterscotch sauce:

  • 1 cup dark brown sugar (loosely packed)
  • 3/4 cup heavy cream
  • ½ cup unsalted butter
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 sprig fresh rosemary

For the apple pear pie:

  • Pie dough for 1 double crust pie, prepared and chilled
  • 4 medium SweeTango apples, peeled, cored, and cut into thin slices
  • 3 medium D’Anjou pears, peeled, cored, and cut into thicker slices
  • Juice of 1 lemon (about 1 ½ tablespoons)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ batch rosemary butterscotch sauce
  • Egg wash (1 large egg beaten with 1 ½ tablespoons water
  • About 2 teaspoons raw sugar, for garnish


To make the rosemary butterscotch sauce:

  1. Place the brown sugar, cream, butter, and salt in a medium (heavy-bottomed) pot and whisk together.
  2. Simmer over medium low heat until the sauce reaches 235 degrees F. Whisk the sauce as often as it cooks.
  3. Transfer to a heat safe container and stir in the vanilla.
  4. Add the fresh rosemary, allowing it to steep in the sauce until the sauce is completely cool.

To make the pie:

  1. Preheat the oven to 425 degrees F.
  2. Roll out half the pie crust to about 2 inches larger than the width of the pie pan, and refrigerate.
  3. Place the apples and pears in a large bowl and toss together with the lemon juice.
  4. Add the flour, cinnamon, and salt, and toss to coat.
  5. Transfer the filling to the prepared pie shell, and top with half the rosemary butterscotch sauce.
  6. Roll out the remaining pie crust, cut into strips, and arrange in a lattice pattern over the pie.
  7. Trim away any excess dough, roll and crimp the edge, and brush with egg wash.
  8. Sprinkle raw sugar over the pie for garnish, and bake for 50 to 70 minutes, or until the crust is golden brown, the filling is bubbling, and the fruit is tender.
  9. Cool for at least 1 hour before slicing.
  10. Serve with remaining rosemary butterscotch sauce.