Monday, December 1, 2008
Pear and Cranberry Pie
I got this recipe from the Good Things Catered blog. It's a great blog, and a great recipe! As soon as I saw it, I knew I wanted to make that for Thanksgiving because it's different from the traditional "pumpkin pie". This was a great pie! The directions were very clear and easy to follow and the pears with the cranberries worked out very well together. Plus, it made me a pear convert. I hated pears until I made this pie! And not only does it taste great, it's just too pretty!
1 recipe sweet pie dough
5 large, ripe green or red skinned pears
1 1/4 c. fresh cranberries
1/3 c. granulated sugar
3 Tbsp cornstarch
1/4 tsp fresh grated nutmeg
1 tsp zest of orange
2 Tbsp water
1 Tbsp raw sugar (I used granulated)
1 Tbsp beaten egg
-Preheat oven to 375 degrees.
-Roll out 1/2 recipe of pie dough and place into deep pie dish, trimming edges.
-Place prepared pie dish into fridge
-Core and slice pears thin and place into large bowl with cranberries.
-In small bowl, combine sugar, cornstarch, nutmeg, orange zest, and water.
-Stir to combine well and pour over pear and cranberries.
-Toss mixture until all pieces are coated well.
-Remove pie dish from fridge and fill with fruit mixture (you can pour half in and then use remaining half to form a decorative top, as shown.)
-With remaining pie dough, cut out decorative edge and place around edge of pie.
-Brush edges with egg mixture and cover pie loosely with foil.
-Place into the oven and bake for 40 minutes.
-Remove foil from top, sprinkle with raw sugar and continue to bake, uncovered, for an additional 20 minutes.
-Remove from oven and let cool completely before serving.