CRANBERRY PEAR PIE RECIPE RECIPES

CRANBERRY-PEAR PIE RECIPE | REAL SIMPLE

Cranberry-Pear Pie Recipe | Real Simple image

Provided by Ken Haedrich

Total Time 2 hours 30 minutes

Yield Serves 6-8

Number Of Ingredients 14

Ingredients

1 prepared piecrust (or, if making from scratch, see next 6 ingredients )
2?¾ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
¾ cup (1 1/2 sticks) cold, unsalted butter, cut into small pieces
¼ cup (4 tablespoons) cold vegetable shortening
½ cup ice-cold water
2?½ cups peeled, quartered, cored pears, sliced crosswise
2 cups fresh or thawed frozen cranberries
1 tablespoon lemon juice
? cup sugar
1?½ tablespoons cornstarch
1 tablespoon milk
1 teaspoon sugar

Steps:

If using prepared piecrust, tuck the bottom crust into a 9-inch pie plate and skip to Step 6.
For homemade crust:Pulse the flour, sugar, and salt in a food processor. Add the butter. Pulse 5 more times. Remove the lid and “fluff” with a fork, lifting the dough up from the bottom of the bowl. Scatter in the shortening in small spoonfuls and pulse 5 more times. Fluff again. Drizzle half the water over the dough and pulse another 5 times. Remove the lid, fluff the pastry, and drizzle in the rest of the water. Pulse until the pastry starts to form clumps.
Dump the dough into a large bowl, then pack the pastry into 2 balls, one slightly larger than the other. Knead each ball once or twice, then flatten into 3/4-inch-thick disks on a floured surface. Wrap the disks in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, roll the larger half of the pastry into a 12-inch circle. Invert the pastry over a 9-inch pie pan. Tuck the pastry into the pan, letting the edges drape over the sides. Refrigerate.
Preheat the oven to 400º F. Roll the other half of the pastry into a 10-inch circle.
For the filling:Mix the pears, cranberries, and lemon juice in a large bowl. Add the sugar and cornstarch and stir them into the fruit. Pour the filling into the pie shell.
Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp with a fork. Poke several steam vents in the top. Lightly brush on the milk and sprinkle the sugar.
Bake for 30 minutes. Reduce the oven temperature to 375º F. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.

Nutrition Facts : Calories 196.1 calories, CarbohydrateContent 37.6 g, CholesterolContent 0.2 mg, FatContent 5.3 g, FiberContent 2.9 g, ProteinContent 1.1 mg, SaturatedFatContent 0.8 g, SodiumContent 104.2 mg

CRANBERRY PEAR PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cranberry Pear Pie Recipe: How to Make It - Taste of Home image

When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. —Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1/2 cup chopped walnuts

Steps:

Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 483 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 59g carbohydrate (28g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

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