Cranberry Pear Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR CRANBERRY PIE



Pear Cranberry Pie image

This Pear Cranberry Pie is the perfect balance of sweet, tender pears and tart, fresh cranberries encased in an all-butter, flaky, crisp crust. Plus, there's a touch of fresh ginger that gives this fruit pie a bright, fresh taste. It's the perfect non-traditional pie to celebrate Thanksgiving.

Provided by Aida

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

Pastry for double pie crust
1 large egg (beaten)
1 teaspoon water
3 lbs Bosc pears ((peeled, halved, cored and sliced))
1/2 cup granulated sugar ((divided))
8 ounces fresh cranberries
1/4 cup brown sugar
1 teaspoon fresh grated ginger*
1/4 teaspoon ground cinnamon
2 tablespoons cubed salted butter
course sugar

Steps:

  • Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.
  • Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.
  • Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.
  • Place the pears and 2 tablespoons of sugar in a large bowl.
  • Mix to combine.
  • Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)
  • Remove the pears from the microwave and allow to cool for about 30 minutes.
  • While the pears cool, make the cranberry portion of the filling.
  • Place the cranberries in the work bowl of a food processor.
  • Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.
  • Pulse the cranberries about 5 times until roughly chopped.
  • Mix the cranberries with the now cool pear mixture.
  • Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.
  • Place the second rolled out pie dough over the filling.
  • Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
  • Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.
  • In a small bowl, whisk together the egg and water.
  • Brush the crust with egg wash and sprinkle with coarse sugar.
  • Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.
  • Allow the pie to cool for about 4 hours until serving.
  • Once the pie is cooled, store in an airtight container at room temperature.

Nutrition Facts : Calories 559 kcal, Carbohydrate 78 g, Protein 5 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 90 mg, Sodium 529 mg, Fiber 7 g, Sugar 40 g, ServingSize 1 serving

PEAR-CRANBERRY-GINGER CUTIE PIES



Pear-Cranberry-Ginger Cutie Pies image

This recipe will be your new holiday favorite. Bring these Cutie Pies to your next holiday party and wow 'em! Festive cranberries and the freshness of fall- harvested pears make a tasty combination, and a little kick of ginger makes the flavor unique.

Provided by Food Network

Yield Makes 16 Cutie Pies

Number Of Ingredients 21

3/4 cup water
1 1/2 cups granulated sugar
1 (16-ounce) bag fresh or thawed frozen cranberries
4 medium-sized Bosc pears
1/2 teaspoon fresh minced ginger
1 teaspoon cornstarch
All-Butter Crust, recipe follows
Crumb Top, optional, recipe follows
Whipped cream lightly flavored with vanilla and a hint of ginger, optional
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
3/4 cup ice water
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
1/4 cup rolled oats

Steps:

  • Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
  • To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
  • Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
  • Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
  • To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
  • Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
  • Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
  • Spoon the filling evenly into the Cutie Pie shells, and set aside.
  • If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
  • Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
  • Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
  • In a large bowl, combine the flour, salt, and sugar, and mix well.
  • Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
  • Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
  • With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
  • Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
  • When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
  • 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
  • In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
  • Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
  • Add the rolled oats, and mix to create a crumbly consistency.
  • Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
  • Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s

APPLE, PEAR AND CRANBERRY PIE



Apple, Pear and Cranberry Pie image

Take good old apple pie a step further with fresh pears and dried cranberries. The filling's tart sweetness it nicely offset by a crumbly brown-sugar-and-walnut topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups thinly sliced, peeled tart apples
3 cups thinly sliced, peeled ripe pears
1/2 cup sweetened dried cranberries
1/2 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped walnuts

Steps:

  • Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
  • In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
  • Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

Nutrition Facts : Calories 440, Carbohydrate 69 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 41 g, TransFat 0 g

PEAR CRANBERRY SLAB PIE



Pear Cranberry Slab Pie image

Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Number Of Ingredients 20

3 3/4 cups all-purpose flour, plus more for rolling
2 1/2 teaspoons coarse salt
1 1/2 teaspoons granulated sugar
3 sticks cold unsalted butter, cut into small pieces
1/2 cup ice water, plus more if needed
1 1/2 cups pecan halves, toasted and chopped (about 1 1/2 cups)
1 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons coarse salt
2 sticks unsalted butter, softened
1/2 cup packed light-brown sugar
1 cup granulated sugar
5 1/4 pounds firm-ripe Bosc or Anjou pears (about 12), peeled, cored, and cut into 1/2-inch wedges
4 teaspoons fresh lemon juice
1 vanilla bean, seeds scraped
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
1 1/4 teaspoons ground cinnamon
2 cups fresh or unthawed frozen cranberries

Steps:

  • Piecrust: Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. Add ice water and pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Turn out dough onto a piece of plastic wrap. Bring edges of wrap together to gather dough and form into a flat rectangle. Refrigerate at least 1 hour and up to 2 days. Let dough stand at room temperature until pliable, then roll out to a 14-by-19-inch rectangle on a lightly floured surface. Fit into a 12-by-17-inch rimmed baking sheet, tucking overhang under all around pan. Refrigerate at least 1 hour and up to 8 hours.
  • Crumble topping: Stir together pecans, flour, oats, and salt. Beat together butter and sugars in a bowl with a mixer on medium-high speed until creamy. Add pecan mixture and beat just until combined. Work mixture with your fingers until it forms clumps. Refrigerate until ready to use or up to 1 week.
  • Filling: Preheat oven to 400 degrees. Combine pears, lemon juice, and vanilla-bean seeds. Stir in sugar, flour, salt, and cinnamon. Spread mixture evenly in crust; top with cranberries.
  • Crumble large clumps of topping evenly over filling. Bake pie until crumble is golden brown (check after about 20 minutes and tent with foil if browning too quickly) and filling is bubbling, about 1 hour. Let cool on a wire rack at least 1 hour before cutting into squares.

CRANBERRY PEAR CRISP PIE



Cranberry Pear Crisp Pie image

Filled with a bubbling combination of cranberries and pears, this crumb-topped dessert is a wonderful change of pace from traditional pies. - Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

5 cups sliced peeled fresh pears
1 tablespoon lemon juice
1 teaspoon vanilla extract
1-2/3 cups fresh or frozen cranberries
1/2 cup packed brown sugar
1/3 cup all-purpose flour
Pastry for single-crust pie (9 inches)
TOPPING:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons packed brown sugar
3/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 332 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 3g protein.

CRANBERRY PEAR PIE



Cranberry Pear Pie 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

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

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, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 244mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 5g fiber), Protein 5g protein.

PEAR CRANBERRY PIE



Pear Cranberry Pie image

Provided by Alton Brown

Categories     dessert

Time 9h45m

Yield 10 servings

Number Of Ingredients 15

6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons cranberry juice
12 ounces all-purpose flour, about 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou
1/2 cup sugar, divided
6 ounces dried cranberries
3 tablespoons tapioca flour
2 tablespoons cranberry jam
1 tablespoon cranberry juice
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground nutmeg

Steps:

  • For the crust
  • Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
  • In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
  • Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. 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.
  • Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
  • For assembling and baking the pie:
  • Preheat oven to 425 degrees F.
  • Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. 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. Sprinkle the cranberries a little at a time as you go.
  • Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. 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. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

PEAR-CRANBERRY PIE WITH FAUX LATTICE



Pear-Cranberry Pie with Faux Lattice image

Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
Pate Brisee for Spiced Apple Pie
5 ripe Bartlett pears (2 1/2 pounds; Bosc or Anjou can be substituted)
6 2/3 cups (24 ounces) fresh or frozen cranberries
1 cup packed dark-brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1 vanilla bean, halved lengthwise
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
1/2 cup apricot preserves

Steps:

  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
  • On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
  • Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
  • Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
  • To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
  • Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
  • Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
  • Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.

PEAR-CRANBERRY PIE WITH CRUMB TOPPING



Pear-Cranberry Pie With Crumb Topping image

Make and share this Pear-Cranberry Pie With Crumb Topping recipe from Food.com.

Provided by MarraMamba

Categories     Pie

Time 1h50m

Yield 1 pie

Number Of Ingredients 17

1 flaky pie dough
1 large egg, beaten with
1 tablespoon milk or 1 tablespoon cream
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
12 gingersnaps, crushed
1/8 teaspoon ginger
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 lbs ripe Anjou pears (about 5, peeled, halved, cored and sliced 1/4 inch thick)
1 1/2 cups fresh cranberries
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup sugar
2 tablespoons cornstarch

Steps:

  • On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
  • MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
  • MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
  • Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

Nutrition Facts : Calories 4394.1, Fat 168.1, SaturatedFat 77.4, Cholesterol 457.7, Sodium 1910.2, Carbohydrate 706.7, Fiber 47, Sugar 400.5, Protein 40.6

PEAR-CRANBERRY PIE WITH FAUX LATTICE



Pear-Cranberry Pie with Faux Lattice image

Rather than weaving strips of dough under and over one another, the latticelike design for this pie is formed by cutting squares from a round of rolled-out pâte brisée. The cutouts are arranged around the edge of the pie plate, in overlapping fashion, for a striking frame.

Yield Makes one 9-inch pie

Number Of Ingredients 11

All-purpose flour, for dusting
Pâte Brisée (page 322)
4 ripe, firm Bartlett, Bosc, or Anjou pears (about 1 3/4 pounds)
16 ounces (4 1/3 cups) fresh or frozen (thawed) cranberries
2/3 cup packed dark brown sugar
2 tablespoons cornstarch
1 teaspoon coarse salt
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
1/2 cup apricot preserves

Steps:

  • On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch deep-dish pie plate; trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
  • On lightly floured parchment, roll out remaining disk of dough as in step 1. Top with an inverted 9-inch pie plate, and gently press to make a light indentation. Using a 1-inch square cutter, cut lattice pattern out of round, leaving at least 1/2 inch between cutouts and edge of indented round. Transfer squares to a parchment-lined rimmed baking sheet. For partial squares where lattice meets edge, make a very light indentation with cutter, then cut out portion inside round with a paring knife.
  • Using a paring knife, cut out the round, leaving an additional 1/2 inch dough beyond indented circle. Reroll scraps; cut out as many additional squares as possible, and transfer to baking sheet. Transfer parchment with cutout top to another baking sheet. Refrigerate both 30 minutes.
  • Preheat oven to 375°F, with rack in lower position. Peel and core pears. Very thinly slice 2 pears lengthwise; cut remaining 2 pears into 8 wedges each.
  • In a bowl, toss together pears, cranberries, brown sugar, cornstarch, and salt. Pour into pie shell; gently press to make level. Dot with butter. Whisk together egg yolk and cream; lightly brush over edge of pie shell. Gently place another baking sheet on top of chilled lattice (still on parchment); carefully invert. Slide lattice on top of filling, centering; remove parchment. Gently press edges of crust to seal; trim dough, if necessary.
  • Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping slightly. Lightly brush top of each square with egg wash as you work. Refrigerate 15 minutes. Bake pie on a parchment-lined baking sheet until crust is golden brown and juices are bubbling, about 90 minutes. (Tent with foil if crust browns too quickly.) Let cool on a wire rack 5 minutes.
  • Meanwhile, heat preserves in a saucepan over medium until loose. Pass through a fine sieve into a bowl. Brush warm pie all over with glaze. Let pie cool completely on wire rack.

CRANBERRY & PEAR PIES



Cranberry & pear pies image

These cute and festive pies make a good warm dessert or a tangy alternative to mince pies

Provided by Good Food team

Categories     Dessert, Treat

Time 1h

Yield Makes 8

Number Of Ingredients 10

350g plain flour
85g ground almonds
140g caster sugar , plus extra to decorate
225g butter , chopped
1 egg , beaten
400g cranberries , fresh or frozen
50g caster sugar
25g cornflour
325g jar orange curd (we used Waitrose Jaffa orange curd)
450g just-ripe pears , peeled, cored and chopped

Steps:

  • To make the pastry, tip the flour, almonds and sugar into a food processor then pulse in the butter until the mixture resembles breadcrumbs. Pulse in up to 5 tbsp cold water until mixture comes together as a dough. Wrap in cling film and chill for 1 hr.
  • To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. Stir in the orange curd, then cook for a few mins until thickened. Add the pears and cook a few mins more, stirring frequently. Cool.
  • Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins (or 10cm individual tart tins). Spoon in the cooled filling. Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. Cut out the centres with a medium star cutter.
  • Carefully cover half the pies with the pastry lids and place the stars on a baking tray. Crimp the edges of each pie (if using straight edged tins) with your finger and thumb, brush the pies and stars with the egg then dredge with sugar. Bake the stars for 8-10 mins and the pies for 15-20 mins until golden. Dredge with more sugar once out of the oven. Place a star on the open pies and serve with cream or ice cream.

Nutrition Facts : Calories 709 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 59 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.45 milligram of sodium

More about "cranberry pear pie recipes"

PEAR AND CRANBERRY CRUMBLE PIE | MCCORMICK
pear-and-cranberry-crumble-pie-mccormick image
1 Preheat oven to 375°F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate. 2 Mix granulated sugar, cornstarch, 1/2 teaspoon of the cinnamon and 1/8 teaspoon of the allspice in large bowl. Add pears and …
From mccormick.com


HOW TO MAKE CRANBERRY-PEAR LATTICE PIE - GOOD …
how-to-make-cranberry-pear-lattice-pie-good image
2017-10-30 Make Pie: Peel and core pears, then cut into 1⁄2-inch-thick slices; transfer to large bowl. Toss with cranberries, orange zest and juice, cornstarch, cinnamon, nutmeg and 1⁄2 cup sugar. On ...
From goodhousekeeping.com


CRANBERRY-PEAR PIE | RECIPE - KOSHER.COM
cranberry-pear-pie-recipe-koshercom image
Cook at medium heat, stirring frequently, until the cranberries begin to pop. When you start to hear or see cranberries popping, gently press down with your spoon to urge out their juice and pop more of the berries. When most of the …
From kosher.com


CRANBERRY PEAR PIE - BAKER BY NATURE
2016-10-30 In the meantime, preheat the oven to 425 degrees (F). Make an egg wash by whisking together the egg and milk until well combined. Brush the egg wash over the braids and crust of the unbaked pie, then sprinkle with the turbinado sugar, if …
From bakerbynature.com
5/5 (4)
Category Dessert
Cuisine American
Total Time 7 hrs 50 mins


PEAR-CRANBERRY PIE - JAMIE GELLER
2019-02-19 1 Pareve Pie Crust; 3 ripe pears, peeled, cored, and sliced; 2 cups frozen cranberries; 3 tablespoons corn starch or tapioca flour; ⅔ cup sugar; Zest and juice of 1 orange
From jamiegeller.com


PEAR-CRANBERRY PIE | WILLIAMS SONOMA
2021-10-11 Using a ruler as a guide, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 1/4 inches (3 cm) wide, from the remaining dough round. Place on a parchment-lined baking sheet and refrigerate until ready to use. Preheat an oven to 400°F (200°C). To prepare the filling, in a large Dutch oven over medium heat, stir ...
From williams-sonoma.com


CHERRY CRANBERRY PEAR PIE RECIPE | GOOD. FOOD. STORIES.
2019-10-21 Whisk the sugar, cornstarch, allspice, ginger, cinnamon, and salt together in a mixing bowl to dissolve any lumps. Core the pears and cut into 1/4-inch thick slices. Toss the pears, sour cherries, and cranberries together in a large bowl, and stir in the sugar mixture. Pour into the chilled pie crust.
From goodfoodstories.com


CRANBERRY PEAR CRISP RECIPE - SIZZLING EATS
2022-01-08 Instructions. Preheat the oven to 375 degrees F. Spray an 11×7 inch baking dish with nonstick spray or run it with a tablespoon of melted butter on a clean paper towel; set aside. Peel your pears with a vegetable peeler and cut the pears into 1/4 inch thick slices excluding the core. 5-6 large pears.
From sizzlingeats.com


CRANBERRY PEAR PIE RECIPE - BAKERRECIPES.COM
2009-05-31 What Makes This Cranberry Pear Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Pear Pie. Ready to make this Cranberry Pear Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then …
From bakerrecipes.com


CRANBERRY PEAR CRUMBLE PIE - SALLY'S BAKING ADDICTION
2018-11-02 The filling: Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. The crumble topping: Combine the brown sugar, cinnamon, and flour together. Pour the melted butter on top and, using a fork, gently mix until crumbles form.
From sallysbakingaddiction.com


CRANBERRY-PEAR CRUMBLE PIE - FORKS OVER KNIVES
2021-11-09 Preheat oven to 350°F. In a food processor combine 1¼ cups flour and the walnuts, dates, oats, flaxseed meal, baking soda, and salt. Pulse until crumbly. Add ¼ cup of water and pulse a couple more times, until mixture binds. Reserve 1¼ cups of the mixture for the crumble topping. For crust, pour the remaining flour mixture into a 9-inch pie ...
From forksoverknives.com


CRANBERRY-PEAR PIE RECIPE | MYRECIPES
Divide dough into halves; shape each into a disk. Wrap in waxed paper; chill for at least 30 minutes. Advertisement. Step 2. Preheat oven to 425°F; line a baking sheet with foil. On a lightly floured surface, roll out one disk to a 121/ 2-inch round. Ease dough into a 9-inch pie plate and trim to edge; chill at least 30 minutes.
From myrecipes.com


PEAR-AND-CRANBERRY SLAB PIE RECIPE - JUSTIN CHAPPLE | FOOD & WINE
Drizzle the ice water over the mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather …
From foodandwine.com


CRANBERRY PEAR PIE - COMPLETELY DELICIOUS
2017-11-05 Preheat oven to 400 degrees F. Roll out first dough disk and transfer to an 8 or 9-inch pie dish. In a small bowl combine the flour, sugar, cinnamon, and orange zest. In a large bowl, combine the pears and cranberries. Add the dry ingredients and toss to coat. Dump into the prepared bottom crust.
From completelydelicious.com


BEST FLOURLESS PEAR AND CRANBERRY PIE RECIPES - FOOD NETWORK
2012-06-28 Step 2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice. Step 3. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper.
From foodnetwork.ca


PEAR CRANBERRY PIE (WITH OATMEAL CRUMBLE) - BOSTON GIRL BAKES
2019-11-25 In a large bowl using a spatula, stir the pears, lemon juice, flour, sugar, cinnamon, and cranberries until combined and the fruit is coated in flour. Set the filling aside as the oven preheats. Roll out the chilled pie dough. On a floured work surface, roll …
From bostongirlbakes.com


PEAR CRANBERRY PIE RECIPE - HOUSE & HOME
2009-07-09 Step 1: Prepare the pastry as directed on the packaging, setting aside the smaller disk. Preheat the oven to 400ºF. Step 2: In a large bowl, combine the pears, cranberries, the 3/4 cup sugar, cornstarch, lemon juice and orange zest. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry. Step 3: On a lightly …
From houseandhome.com


CRANBERRY PEAR PIE RECIPE | RECIPELAND
Cover and refrigerate one hour or overnight. Filling: Combine sugar and ½ cup water. Bring to a boil. Reduce heat and simmer 5 minutes. Add pears, cranberries, lemon peel and salt. Simmer until cranberries have popped, about 10 minutes. Dissolve cornstarch in ¼ cup water; stir in fruit mixture. Bring to a boil.
From recipeland.com


PEAR 'N CRANBERRY PIE RECIPE | RECIPELAND
Pear 'N Cranberry Pie recipe. Ready In: 70 min. Makes 8 servings, 1404 calories per serving Ingredients: pie shell (9 inch), pears, cranberries, sugar, cornstarch, cranberry juice, margarine, powdered sugar, cranberry juice
From recipeland.com


CRANBERRY GINGER PEAR PIE - A CLASSIC TWIST
2018-12-07 Drain the cooled pear and discard liquid. Add pears to cranberry mixture and stir to combine. Transfer filling to the pie dish. Sprinkle the topping over the pears, making sure to break up any large clumps. Place pie dish on a baking sheet and bake until juices are bubbling and topping is golden brown, about 45-55 minutes.
From aclassictwist.com


CRANBERRY PEAR PIE RECIPES ALL YOU NEED IS FOOD
More about "cranberry pear pie recipes" 50 BEST PIE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ... Dessert is easy with these delicious pie recipes from Food Network. We've rounded up our best fruit pies, cream pies, custard pies and more. ... Bourbon-Pear Star Pie ... Apple Cranberry Pie. From foodnetwork.com. See details. RECIPES - WHOLE …
From stevehacks.com


CRANBERRY PEAR PIE — CANDIDLY DELICIOUS | FAMILY-TESTED RECIPES
2020-03-09 Pour the cooled cranberry filling into the pie crust. This recipe will make 1 deep dish pie or you can divide into 2 pie plates. Add a top crust and leave some of it open, or slice holes, to allow venting. This is where a lot of bakers have fun decorating. Use a little water to help the pie dough adhere to itself. You can leave a large amount ...
From candidlydelicious.com


CRANBERRY AND PEAR PIE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MINI PEAR-CRANBERRY PIES | SOUTHERN LIVING
Place in 1 layer on a parchment paper-lined baking sheet; brush lightly with egg. Bake in preheated oven until golden brown, 10 to 14 minutes. Cool completely on a wire rack, 20 minutes. Step 3. Meanwhile, combine pears, cranberries, granulated sugar, salt, nutmeg, 4 tablespoons each of the flour and light brown sugar, and 1 teaspoon of the ...
From southernliving.com


PEAR-CRANBERRY DEEP-DISH PIE | BETTER HOMES & GARDENS
Directions. Preheat oven to 375 degrees F. In a very large bowl combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to an ungreased 2-quart round baking dish or casserole. On a lightly floured surface, flatten Pastry dough.
From bhg.com


FLOURLESS PEAR AND CRANBERRY PIE | BAKE WITH ANNA OLSON
Shape the dough into 2 discs, wrap and chill until firm, about an hour. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper.
From bakewithannaolson.com


FRESH PEAR AND CRANBERRY PIE | BETTER HOMES & GARDENS
Preheat oven to 375°F. Prepare Pastry for Deep-Dish Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 13-inch circle.
From bhg.com


VEGAN CRANBERRY AND PEAR HOLIDAY PIE RECIPE - THE SPRUCE EATS
2021-06-30 Remove cranberries from the heat and allow to cool. Gently toss the pears with the cranberries and add sprinkle with cinnamon and nutmeg until evenly coated. Pour filling into prepared pie crust. Prepare a topping by crumbling together the remaining sugar, flour and vegan margarine, mixing until crumbly.
From thespruceeats.com


PEAR AND CRANBERRY PIE | RICARDO
Lattice the top of the pie with 2.5-cm (1-inch) wide strips of dough. Brush the strips with milk. Bake for about 1 hour 10 minutes or until the pie is golden brown. Cool slightly and serve. Keep the remaining pie in the refrigerator.
From ricardocuisine.com


CRANBERRY PEAR PIE MINIS - EVERYDAY PIE
2020-11-21 Stir it into the cranberry filling and cook until it has thickened. Stir in the vanilla extract. Shut off the heat and transfer the filling to a container to cool. For faster cooling, transfer to a shallow container. Preheat oven to 425ºF and place an oven rack in the lower part of the oven. Set aside a muffin tin.
From everydaypie.com


CRANBERRY-PEAR PIE RECIPE | MYRECIPES
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 1 teaspoon sugar.Bake for 30 minutes. Reduce the oven temperature to 375° F. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 ...
From myrecipes.com


SPICED CRANBERRY PEAR HAND PIES RECIPE - SALT AND WIND
Cut an “X” shaped vent in the top of each hand pies. Place pies in the freezer until the oven is heated, at least 15 minutes. Meanwhile, heat the oven to 350°F and arrange two racks in the upper and lower third. Tip. Pies can be made through this step and frozen (stored in an airtight container) up to 1 month ahead.
From saltandwind.com


CRANBERRY PEAR PIE VEGAN STYLE MAY I HAVE THAT RECIPE?
2017-11-21 Preheat the oven to 375F. Place a large baking sheet on the bottom rack of the oven (this will catch any juices that might drip from the pie) Combine the cooked cranberries, diced pears, the remaining ½ cup of sugar and vanilla in a large bowl and mix well. Add the corn starch and toss well, so the fruit is well coated.
From mayihavethatrecipe.com


FLAKY PEAR PIE RECIPE - GRANT ACHATZ | FOOD & WINE
Step 2. Preheat the oven to 350°. In a large bowl, stir together the sugar, flour, cinnamon and cloves. Add the pears and toss to coat. Step 3. On a lightly floured work surface, roll out 1 disk ...
From foodandwine.com


CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
2013-11-21 Finish the Filling & Assemble the Pie: Combine the cranberries, remaining ¼ cup granulated sugar, and fresh ginger in a food processor and pulse until the cranberries are roughly chopped, about 5 pulses. Drain the cooled pears and discard the liquid. Return the pears to the now-empty bowl and add the cranberry mixture, stirring to combine.
From browneyedbaker.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #pies-and-tarts     #desserts     #fruit     #dinner-party     #vegetarian     #pies     #dietary     #low-sodium     #low-in-something     #berries     #pears     #brunch     #4-hours-or-less

Related Search