Thursday, November 20, 2014

Cranberry Pear Pie

I have a pear tree in my yard and to this day I have never used my pears... I didn't realize pears don't ripen on the tree! I think of the past years I threw my pears away and feel way sad. But this year I figured out how to pick them and let them ripen. So of course when I found this recipe in my Food Network magazine I had to give it a try. It's amazing!! I did tweak it just a bit and I used a prepared refrigerated crust. For some reason I just can't seem to make a very good pie crust and it's quicker to use the prepared ones and they are good if you ask me. I added a few more pears and less cranberries than the original recipe too. It was awesome served warm with vanilla bean ice cream . Enjoy!

Cranberry Pear Pie
recipe adapted from Food Network magazine
Ingredients:
For the filling:
1 tablespoon unsalted butter
6 ripe but firm medium Anjou or Bosc pears, peeled and diced (about 8 cups)
1 (12 -ounce) bag fresh cranberries
1 1/2 cups sugar
1 tablespoon cornstarch
1 tablespoon light corn syrup
1/4 teaspoon ground cloves
Juice of 1 lemon (about 3 tablespoons)
Grated zest of 1 orange (about 2 teaspoons) (I had dried orange peel and used that and it was good)
Prepared pie crust dough (enough for a double crust pie)
1 egg, slightly beaten

Make the filling: 
Heat a medium skillet over high heat until it begins to smoke lightly. Remove the pan from the heat, add the butter and toss in the pears and cranberries. Return to high heat and cook until the fruit is slightly tender, about 5 minutes. Add the sugar, cornstarch, corn syrup,  ground cloves, lemon juice and orange zest. Mix to blend and cook over high heat until the syrup thickens, about 5 minutes. Remove from the heat and scoop into a bowl; refrigerate until cool. 

Preheat the oven to 425 degrees F. Assemble the pie: Place your bottom crust into a deep dish pie plate. Pour the filling into the crust. Brush the edge of the crust with the beaten egg; cover with the top crust. Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife. Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough. Put the pie on a rimmed baking sheet. Brush the top of the pie with more of the beaten egg or a little milk. Sprinkle the top with sugar.

Bake the pie, 10 minutes. Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes. Let cool completely on a rack. 
Serve with a scoop of vanilla bean ice cream or whipped cream. Enjoy!

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