Pear Cranberry Pie

Total time:1 Hours.
Active time:1 Hours.
Difficulty: 3
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Ingredients:

for
Serves

For the crust:

  • unsalted butter6 Ounce6Ounce
    (cut into 1/2-inch pieces)
  • vegetable shortening2 Ounce2Ounce
    (cut into 1/2-inch pieces)
  • cranberry juice5 Tablespoon5Tablespoon
    (5 to 7 tablespoons)
  • all-purpose flour12 Ounce12Ounce
    (about 2 3/4 cups, plus extra for dusting)
  • salt1 Teaspoon1Teaspoon
    (table salt)
  • sugar1 Tablespoon1Tablespoon
    (granulated)

For the filling:

  • pear3 Pound3Pound
    (3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou)
  • sugar0.5 Cup0.5Cup
    (divided)
  • dried cranberries6 Ounce6Ounce
  • tapioca3 Tablespoon3Tablespoon
    (tapioca flour)
  • cranberry jam2 Tablespoon2Tablespoon
  • cranberry juice1 Tablespoon1Tablespoon
  • lemon juice2 Teaspoon2Teaspoon
    (freshly squeezed)
  • Kosher Salt0.25 Teaspoon0.25Teaspoon
  • nutmeg0.25 Teaspoon0.25Teaspoon
    (fresh ground)

Directions:

You've changed the number of portions - include changes in directions!

For the crust;

  • 1.

    Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.

  • 2.

    In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times.

  • 3.

    Add the butter and pulse 5 to 6 times until the texture looks mealy.

  • 4.

    Add the shortening and pulse another 3 to 4 times until incorporated.

  • 5.

    Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice.

  • 6.

    Replace the lid and pulse 5 times.

  • 7.

    Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed.

  • 8.

    Weight the dough and divide in half.

  • 9.

    Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the filling:

  • 1.

    Peel and core the pears.

  • 2.

    Slice into 1/4 to 1/2-inch thick wedges.

  • 3.

    Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

  • 4.

    Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons.

  • 5.

    Set aside to cool.

  • 6.

    Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.

For assembling and baking the pie:

  • 1.

    Preheat oven to 425°F.

  • 2.

    Remove 1 disk of dough from the refrigerator.

  • 3.

    Place the dough onto a lightly floured piece of waxed paper.

  • 4.

    Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle.

  • 5.

    Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep.

  • 6.

    Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.

  • 7.

    Set a pie bird in the center of the bottom of the pan.

  • 8.

    Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie.

  • 9.

    Sprinkle the cranberries a little at a time as you go.

  • 10.

    Pour over any liquid that remains in the bowl.

  • 11.

    Roll out the second pie dough as the first.

  • 12.

    Place this dough over the apples, pressing the pie bird through the top crust.

  • 13.

    Press together the edges of the dough around the rim of the pie.

  • 14.

    Brush the top crust with the reduced juice everywhere except around the edge of the pie.

  • 15.

    Trim excess dough.

  • 16.

    Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes.

  • 17.

    Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy.

  • 18.

    Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

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