Easy Lattice Pear Pie

By yollymg

This pie is easier than a traditional lattice because it calls for simply cutting out the top with cookie cutters — no laborious weaving required!

Ingredients

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Details

Servings 12
Preparation time 60mins
Cooking time 145mins
Adapted from goodhousekeeping.com

Preparation

Step 1

All-purpose flour, for rolling dough
2 recipes Pastry for 9-Inch Pie
1 lemon
3 pounds firm but ripe pears, peeled, cored, and cut into 1/2-inch chunks
1 cup fresh cranberries, finely chopped
3 tablespoons cornstarch
1/4 teaspoons nutmeg
1 pinch salt
3/4 cup granulated sugar
1 tablespoon granulated sugar
1 tablespoon butter or margarine, cut up
1 tablespoon heavy cream or milk



Preheat oven to 425 degrees F.

On lightly floured surface, with floured rolling pin, roll 1 disk of dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate; gently press against bottom and up side of plate without stretching. Trim edge, leaving 1-inch overhang. Fold overhang under. Freeze until firm.

Roll remaining disk of dough to 1/8-inch thickness. With 1- to 2-inch cookie or pie cutters, cut out as many shapes as possible. Freeze on waxed paper-lined cookie sheet until firm. Reserve scraps for another use.

Into large bowl, finely grate 1/2 teaspoon lemon peel and squeeze 2 tablespoons juice. Add pears, cranberries, cornstarch, nutmeg, salt, and 3/4 cup sugar. Gently fold until well combined. Spread into even layer in chilled pie shell. Dot with butter.

Arrange chilled cutouts in lines over filling and in circle over rim, overlapping slightly. With pastry brush, lightly brush cutouts with cream. Sprinkle remaining sugar on cutouts.

Place pie on jelly-roll pan. Bake 20 minutes.

Reset oven control to 350 degrees F. Bake 1 hour to 1 hour 10 minutes longer or until golden brown, covering rim with foil if browning too quickly. Cool on wire rack 4 hours to serve warm, or cool completely.