I received pears and cranberries with my CSA box this week. I wanted to bake them into a pie but couldn't find a recipe I liked. I made this one up instead and it turned out so well I had to write it down. The pears weren't very sweet, if they had been sweeter i would have used less sugar. I used a scale for the dough and the ratio 3:2:1 for flour:butter:water, this method is advised in the Tartine bakery cookbook and it works great. —re-arranging_jars
- Makes one 9-10" pie
- Pie Dough: for bottom crust and lattice top
sugar (natural cane)
Zest from 1/2 an orange (navel or similar)
fine sea salt or kosher salt
ice cold water
milk for brushing on top
turbinado sugar for sprinkling on top
- Pie Filling
bosc pears, smallish, cored and sliced thin
brown sugar (or natural cane)
fresh or frozen whole cranberries
Zest from 1/4 an orange (navel or similar)
Zest from 1/4 of a lemon
unsalted butter, 1/2" cubes for dotting top of pie
fine sea salt or kosher salt
- Quarter and core pears, slice thinly. Toss with sugar in a large bowl and let sit while you make the dough.
- in a large bowl weigh out the flour, add the sugar, zest and salt, whisk to combine. Cut the butter into small chunks and add to flour. Using a pastry cutter cut the butter into the flour until mixture resembles bread crumbs and no butter pieces are larger than pea size.
- Sprinkle in water a bit at a time and stir after each addition until dough is wet enough to almost hold together when pressed into a ball by hand. Divide into two balls, shape into disks and wrap each tightly with plastic wrap, refrigerate for 30 min or longer, until well chilled.
- To the pears: add cranberries, extract, zests, spice & salt and stir to combine. Sprinkle a bit of the flour at a time, stirring between each addition to avoid clumps.
- Pre-heat oven to 350.
- Lightly dust a work surface in flour. Roll out one of the dough discs to about 1/8 inch thickness. Line a 9-10" pie dish with the round of dough, trimming excess to 3/4"~1" overhang, fold this under and crimp edge a bit. Refrigerate crust to firm up.
- Lightly dust work surface in flour, roll out second dough disc to about 1/8 inch thickness. If it's feeling too soft place it on a baking sheet and chill in fridge to firm up, otherwise cut into 1/2" to 3/4" wide strips. Place back in fridge to firm up.
- Fill the chilled pie shell with pear cranberry mixture. It can be mounded 1 1/2" or so above top of pie dish, it will sink back down in baking. Dot the top with butter cubes.
- Create the lattice top, weaving the strips together or merely placing one layer over the other, depending on how fancy you're feeling. trim the excess length from strips within 3/4"-1" and fold these under, pressing them to crimped edge of pie shell.
- Using a brush or your fingers, lightly coat lattice in milk (or melted butter). Sprinkle with sugar.
- Place pie in oven, place a baking sheet or piece of foil on rack below pie to catch drips. Bake pie for 60-90 min until filling is bubbly and crust is browned. If the top is browning too fast tent a piece of foil over the top. Allow to cool a bit before serving.