Pear Cranberry Pie Food

APPLE, PEAR AND CRANBERRY PIE

Steps:

• Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, mix sugar, cornstarch, cinnamon and nutmeg. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
• In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
• Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown.

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at 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.

PEAR-CRANBERRY MINCEMEAT LATTICE PIE

Steps:

• Make mincemeat:
• Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
• Make pie:
• Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
• Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

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 CRISP PIE

Steps:

• Place the pears in a large bowl; sprinkle with lemon juice and vanilla. Add cranberries. Combine the brown sugar and flour; sprinkle over fruit and gently toss to coat. , Roll out crust to fit a 9-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Add filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. , Bake on a lower oven rack at 375° for 55-60 minutes, covering edge loosely with foil if needed to prevent overbrowning, until 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.

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.

CRANBERRY-PEAR CRUMBLE PIE

Steps:

• Heat oven to 450ºF.
• Line 9-inch pie plate with crust. Bake 5 to 6 min. or until lightly browned; cool. Meanwhile, mix wafer crumbs, sugar and butter until blended.
• Reduce oven temperature to 375ºF. Spread cream cheese carefully onto bottom of crust; sprinkle with half the crumb mixture. Combine fruit in large bowl. Add dry pudding mix and cinnamon; toss to coat. Spoon into crust; top with remaining crumb mixture.
• Bake 35 min. or until fruit is tender and crust is golden brown. Cool completely. Serve topped with COOL WHIP.

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 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.

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.