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Cranberry Pear Pie

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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 servings

Prep

10 min

Cook

85 min

Ready

95 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Pastry
2 ¼ cups all-purpose flour
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1 tablespoon sugar
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1 teaspoon salt
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10 tablespoons butter
cold
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3 tablespoons vegetable shortening
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8 tablespoons water
ice cold
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Filling
½ teaspoon lemon zest
grated
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¼ teaspoon salt
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3 tablespoons cornstarch
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1 tablespoon butter
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½ teaspoon vanilla extract
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cup sugar
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1 x water
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3 pounds pears
diced
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1 ½ cups cranberries
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Ingredients

Amount Measure Ingredient Features
Pastry
532 ml all-purpose flour
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15 ml sugar
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5 ml salt
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1.5E+2 ml butter
cold
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45 ml vegetable shortening
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1.2E+2 ml water
ice cold
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Filling
2.5 ml lemon zest
grated
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1.3 ml salt
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45 ml cornstarch
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15 ml butter
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2.5 ml vanilla extract
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158 ml sugar
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1 x water
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1.4 kg pears
diced
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355 ml cranberries
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 49538% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 483mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 29%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 17%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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