Author Notes
Growing up we had pear trees in our yard and often picked them to eat while we played outside. Eventually we picked and stored them for winter. These kind of pies were created that used pears rather than apples which we didn't grow. I love the beautiful blush color of the pie and the lush flavor of the pars bursting forth. Yum! Thi spie is wonderful for fall ! —dmr301
Ingredients
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1 1/4 cups
fresh cranberries, cleaned
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1/2 cup
light brown sugar, packed
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4 tablespoons
butter
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1/2 teaspoon
cinnamon
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1 tablespoon
freshly grated orange rind
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1/3 cup
sugar
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3 tablespoons
cornstarch
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1/4 teaspoon
salt
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3 pounds
almost ripe Bartlett pears, peeled, cored, and cut into 1/2-inch chunks
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1
• Fresh cranberry compote
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1 tablespoon
fresh lemon juice
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1/3 cup
cinnamon chips
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1
• prepared pie dough for 2 crust pie
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1
large egg, lightly beaten
Directions
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Directions
To make cranberry compote: Simmer the compote ingredients ( cranberries thru orange rind ) together in a large saucepan over medium low heat about 10 minutes and cool.
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To prepare pear-cranberry filling: In microwave-safe large bowl, combine sugar, cornstarch, and salt. Add pears and toss to coat. Cover top of bowl with sheet of waxed paper, and microwave on High 5 minutes, stirring halfway through cooking. Stir in cranberry compote; microwave 5 minutes longer. Stir in lemon juice and cinnamon chips. Cool filling completely in refrigerator, about 1 hour 45 minutes
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Preheat oven to 400 degrees. Roll out half of the pie dough and ease dough into 9-inch glass or metal pie plate; gently press against bottom and up side of plate without stretching. Trim dough edge even with rim of pie plate. Fill pie shell with cooled fruit mixture.
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Roll remaining crust into 12-inch round. Using a medium size leaf cookie cutter cut out 3 leaves in center of pie crust. Place top crust centered on pie. Make forked or other decorative edge. Put leaf veins on leaf cutouts with a knife. Brush crust with egg. Place leaf cut-outs in center of leaf openings. Brush again with egg wash. Chill prepared pie 15 minutes before baking.
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Place sheet of foil underneath pie plate; crimp edges to form a rim to catch any drips during baking. Bake pie 50 to 60 minutes or until crust is browned. To prevent edge from over-browning, cover edge with foil after 40 minutes. Cool pie on wire rack 1 1/2 hours to serve warm. Or cool completely to serve later.
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