Cranberry Pear Pie
Cranberries and pears are a great pair. They make this deliciously fruity filling, and it tastes great with the buttery and flakey pastry. It's as delicious as an apple pie.
Yield
8 servingsPrep
10 minCook
85 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 10 | tablespoons |
butter
cold |
|
| 3 | tablespoons |
vegetable shortening
|
|
| 8 | tablespoons |
water
ice cold |
|
| Filling | |||
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
sugar
|
|
| 1 | x |
water
|
*
|
| 3 | pounds |
pears
diced |
|
| 1 ½ | cups |
cranberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 532 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.5E+2 | ml |
butter
cold |
|
| 45 | ml |
vegetable shortening
|
|
| 1.2E+2 | ml |
water
ice cold |
|
| Filling | |||
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
salt
|
|
| 45 | ml |
cornstarch
|
|
| 15 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 158 | ml |
sugar
|
|
| 1 | x |
water
|
*
|
| 1.4 | kg |
pears
diced |
|
| 355 | ml |
cranberries
|
|
Directions
Pastry: Combine flour, sugar and salt.
With two knifes, cut in butter and shortening until mixture resembles coarse crumbs.
Sprinkle in water, 1 tablespoon at a time, tossing with a fork, until pastry is moist enough to hold together.
Shape into two balls (one slightly larger than the other).
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.
Reduce heat and simmer 2 minutes, stirring occasionally.
Remove from heat.
Stir in butter and vanilla.
Cool completely.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the larger ball of pastry into a 12 inch circle.
Line a 9½ inch deep dish pie pan well greased with butter.
Trim pastry to edge.
Roll remaining pastry into a 10 inch circle.
Cut into 8 equal wedges.
Spoon filling into pie crust.
Arrange cut pastry wedges on top.
With tines of a fork, press the edges to seal.
Bake for 15 minutes.
Reduce heat to 375℉ (190℃).
Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.
Cool completely on a wire rack.
