Pear Cranberry Deep Dish Pie Food

JOANNA GAINES SHARES THE PIE SHE'LL BE MAKING THIS SEASON

Steps:

• Preheat oven to 375°F. In an extra-large bowl, combine granulated sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat.
• Prepare pastry for double-crust pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 13 inches in diameter. Fold the pastry into quarters. Unfold the pastry into a 9-inch deep-dish pie plate. Ease pastry into plate without stretching it. Transfer pear mixture into the pastry-lined pie plate. Trim pastry even with pie plate rim.
• Roll remaining ball into a 12-inch-diameter circle. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top of pastry and dough cutouts with milk. Place cutouts on pastry, being careful not to cover openings. Sprinkle with coarse sugar.
• Place pie plate on a foil-lined baking sheet. If desired, sprinkle with coarse sugar. Bake 65 to 70 minutes or until filling is bubbly. Cool on a wire rack. Serve warm. If desired, garnish with sugared cranberries.

PEAR-CRANBERRY DEEP-DISH PIE

Steps:

• Preheat oven to 375 degrees F. In a very large bowl combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to an ungreased 2-quart round baking dish or casserole.
• On a lightly floured surface, flatten Pastry dough. Using a rolling pin, roll dough from center to edge into a circle that is about 1 inch wider than the top of the baking dish or casserole. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Transfer the dough circle to the top of the fruit mixture. Trim edge as needed to fit the baking dish or casserole; if desired, crimp edge. Brush top of pastry and dough cutouts with milk. Place dough cutouts on the pastry, leaving openings for air to vent.
• Place baking dish or casserole on a foil-lined baking sheet. If desired, sprinkle with demerara sugar. Bake, uncovered, for 55 to 60 minutes or until pear mixture is bubbly. Cool pie about 30 minutes on a wire rack and serve warm. (Or cool completely before serving.) Pastry
• In a medium bowl stir together cake flour, whole wheat flour, and salt. Using a pastry blender, cut in chilled butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.

DEEP-DISH PEAR/CRANBERRY PIE

Steps:

• 1. In a very large bowl combine sugar, flour, nutmeg and ginger. Add pear slices and cranberries; toss gently to coat.
• 2. Transfer mixture to an ungreased 2-qt. baking dish or casserole.
• 3. Roll out the pastry dough and place on top of baking dish. Crimp edges and make slits in top. May brush top of crust with a little milk and sprinkle with some sugar.
• 4. Bake in a 375-degree oven, uncovered, for 55 to 60 minutes or until pear mixture is bubbly.
• 5. Cool pie about 30 minutes and serve warm.

PEAR CRANBERRY PIE

Steps:

• For the crust
• Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
• In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
• Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
• Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
• For assembling and baking the pie:
• Preheat oven to 425 degrees F.
• Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
• Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

DEEP-DISH PEAR-CRANBERRY PIE

Steps:

• Heat oven to 400°F.
• Mix 1-1/2 cups flour, baking powder and 1/2 tsp. cinnamon in large bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with whisk until blended. Add to flour mixture; stir just until moistened. Stir in cheese. Form dough into ball.
• Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place onto bottom and up sides of 8-inch square baking dish. Turn under edge. Mix sugar, remaining flour and remaining cinnamon in large bowl. Add pears and cranberries; toss lightly. Spoon into pastry shell; dot with remaining butter.
• Roll out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge.
• Bake 35 to 40 min. or until golden brown. Cool on wire rack.

PEAR-CRANBERRY PIE WITH CRUMB TOPPING

Steps:

• On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
• MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
• MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
• Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

CRANBERRY PEAR PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust., For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. , Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.