Pear Cranberry Hand Pies Food

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.

PEAR AND GRUYERE HAND PIES

Steps:

• In a large skillet, melt the butter over medium heat. Add the pears and the thyme and cook until the pears are tender and any juice has evaporated, 4 to 6 minutes. Season to taste with salt and pepper. Transfer to a plate to cool completely.
• Working with 1 sheet of puff pastry at a time, on a lightly floured surface, roll the dough out to a 10-by-15-inch rectangle. Trim about 1/8 inch off of each edge. Cut the dough into 6 equal squares. Transfer the squares to a parchment-lined baking sheet. Repeat with the remaining dough.
• Brush a 1-inch border of egg on each square. Divide the cheese among the 12 squares. Then divide the pear mixture among the squares. Fold the squares over into triangles and press to seal with a fork. Transfer the pies to the freezer for 15 minutes.
• Preheat the oven to 400 degrees F.
• Brush the tops and sides of the pies with the egg. Cut a slit in each pie to allow steam to escape. Bake the pies until deep golden brown and puffed, 20 to 25 minutes, rotating halfway through. Transfer to a rack to cool slightly and serve warm.

CRANBERRY HAND PIES

Steps:

• For dough:
• Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
• Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
• For filling and assembly:
• Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.
• Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16" thick. Using cookie cutter, cut out 16 circles.
• Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4" around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
• Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
• Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
• Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.

CRANBERRY & PEAR PIES

Steps:

• To make the pastry, tip the flour, almonds and sugar into a food processor then pulse in the butter until the mixture resembles breadcrumbs. Pulse in up to 5 tbsp cold water until mixture comes together as a dough. Wrap in cling film and chill for 1 hr.
• To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. Stir in the orange curd, then cook for a few mins until thickened. Add the pears and cook a few mins more, stirring frequently. Cool.
• Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins (or 10cm individual tart tins). Spoon in the cooled filling. Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. Cut out the centres with a medium star cutter.
• Carefully cover half the pies with the pastry lids and place the stars on a baking tray. Crimp the edges of each pie (if using straight edged tins) with your finger and thumb, brush the pies and stars with the egg then dredge with sugar. Bake the stars for 8-10 mins and the pies for 15-20 mins until golden. Dredge with more sugar once out of the oven. Place a star on the open pies and serve with cream or ice cream.

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.

PEAR-CRANBERRY PIE WITH FAUX LATTICE

Steps:

• On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
• On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
• Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
• Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
• To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
• Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
• Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
• Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.

PEAR-CRANBERRY LATTICE PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning. , Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a 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.

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 HAND PIES

Steps:

• Preheat oven to 350*F In a medium sized bowl, combine sugar, flour, salt, cinnamon, and lemon zest. Mix well Add diced pears to sugar mixture and mix gently until well coated. Roll pie crust out. Using a bowl as a pattern that is approximately 4 - 5 inches in diameter, cut out round circles for your hand pies. Reroll excess dough to create more crusts. Place crusts onto a lined baking sheet. Place a small amount of pears in the center of one cut pie crust - leaving approximately 1/2 inch space around sides. Dot pear mixture with a small amount of butter. Sprinkle with few drops of lemon juice. In a small bowl beat egg with 1 tablespoon of water. Brush egg around the edge of the circle. This will act as a glue. Fold circle in half enclosing the pear filling. Crimp edges with a fork to ensure a good seal. Brush egg mixture on top of each hand pie. Slice slits on top and dust with course sugar if desired. Place on a lined cookie sheet. Bake for 20 minutes or until golden.

CRANBERRY PEAR CLAFOUTI

Steps:

• Preheat oven to 375. Butter a 9 inch glass pie plate.
• In a medium bowl, whisk together eggs and sugar till lightly colored.
• Whisk in the flour and half and half. Stir in the melted butter.
• Pour the mixture into the prepared pie plate.
• Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
• If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
• Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
• Cool slightly and serve.
• (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).