Pear Cranberry Pie Recipe 435 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 CRANBERRY PIE

Steps:

• Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.
• Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.
• Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.
• Place the pears and 2 tablespoons of sugar in a large bowl.
• Mix to combine.
• Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)
• Remove the pears from the microwave and allow to cool for about 30 minutes.
• While the pears cool, make the cranberry portion of the filling.
• Place the cranberries in the work bowl of a food processor.
• Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.
• Pulse the cranberries about 5 times until roughly chopped.
• Mix the cranberries with the now cool pear mixture.
• Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.
• Place the second rolled out pie dough over the filling.
• Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
• Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.
• In a small bowl, whisk together the egg and water.
• Brush the crust with egg wash and sprinkle with coarse sugar.
• Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.
• Allow the pie to cool for about 4 hours until serving.
• Once the pie is cooled, store in an airtight container at room temperature.

VERY CRANBERRY-PEAR PIE

Steps:

• In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
• Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
• In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
• Add to the fruit and mix well.
• Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
• Place pie in a 400° oven, center rack; bake for 35 minutes.
• To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
• Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and lower temperature to 375°.
• Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
• Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
• Bake 30-35 more minutes or until the juices bubble thickly around the edge.
• May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
• Place pie on wire rack and let cool at least 1 hour before serving.

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.

FRESH PEAR AND CRANBERRY PIE

Steps:

• Prepare and roll out Pastry for Single-Crust Pie (below). Preheat oven to 375°F.
• Arrange half of pears in prepared pastry; sprinkle with 1/2 cup of cranberries. Arrange remaining pears atop cranberries. In bowl stir together 1/4 cup sugar, cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover pie with foil.
• Bake 40 minutes. Remove foil; sprinkle with 1 tablespoon sugar. Bake, uncovered, 30 to 35 minutes more or until pears are tender and juices are bubbly. Remove from oven and place on wire rack.
• Meanwhile, in small saucepan combine remaining cranberries and 2 tablespoons caramel topping. Bring to boiling. Cook 1 minute. Remove from heat. Spoon over hot pie.
• Serve warm. Drizzle with additional caramel topping. Make 8 servings.
• Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/2 cup shortening 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 side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total), until flour mixture is moistened. Form dough into ball. On floured surface flatten with hands. Roll dough from center to edges into a 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch deep-dish pie pan. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.

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.

PEAR-CRANBERRY PIE WITH FAUX LATTICE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch deep-dish pie plate; trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• On lightly floured parchment, roll out remaining disk of dough as in step 1. Top with an inverted 9-inch pie plate, and gently press to make a light indentation. Using a 1-inch square cutter, cut lattice pattern out of round, leaving at least 1/2 inch between cutouts and edge of indented round. Transfer squares to a parchment-lined rimmed baking sheet. For partial squares where lattice meets edge, make a very light indentation with cutter, then cut out portion inside round with a paring knife.
• Using a paring knife, cut out the round, leaving an additional 1/2 inch dough beyond indented circle. Reroll scraps; cut out as many additional squares as possible, and transfer to baking sheet. Transfer parchment with cutout top to another baking sheet. Refrigerate both 30 minutes.
• Preheat oven to 375°F, with rack in lower position. Peel and core pears. Very thinly slice 2 pears lengthwise; cut remaining 2 pears into 8 wedges each.
• In a bowl, toss together pears, cranberries, brown sugar, cornstarch, and salt. Pour into pie shell; gently press to make level. Dot with butter. Whisk together egg yolk and cream; lightly brush over edge of pie shell. Gently place another baking sheet on top of chilled lattice (still on parchment); carefully invert. Slide lattice on top of filling, centering; remove parchment. Gently press edges of crust to seal; trim dough, if necessary.
• Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping slightly. Lightly brush top of each square with egg wash as you work. Refrigerate 15 minutes. Bake pie on a parchment-lined baking sheet until crust is golden brown and juices are bubbling, about 90 minutes. (Tent with foil if crust browns too quickly.) Let cool on a wire rack 5 minutes.
• Meanwhile, heat preserves in a saucepan over medium until loose. Pass through a fine sieve into a bowl. Brush warm pie all over with glaze. Let pie cool completely on wire rack.