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Author Notes: 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
ounces AP flour
tablespoons sugar (natural cane)
Zest from 1/2 an orange (navel or similar)
teaspoon fine sea salt or kosher salt
ounces unsalted butter
ounces ice cold water
splashes milk for brushing on top
handfuls turbinado sugar for sprinkling on top
bosc pears, smallish, cored and sliced thin
cup brown sugar (or natural cane)
cup fresh or frozen whole cranberries
Zest from 1/4 an orange (navel or similar)
Zest from 1/4 of a lemon
teaspoon vanilla extract
teaspoon ground cinnamon
tablespoons AP flour
tablespoons unsalted butter, 1/2" cubes for dotting top of pie
pinches 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.