Pear & Cranberry Pie
Impress your family and friends with this from-scratch pear and cranberry pie! The flavor and texture of homemade pie crust is unbeatable.
- 5 cups pears, peeled and cut into 1-inch pieces
- 1 1/2 cups cranberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon orange zest
- 1 egg beaten with 1 tablespoon water
- 1/4 cup butter, cut into 1/2-inch pieces
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 2 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into 1/2 inch pieces
- 1/2 cup trans-fat-free non-hydrogenated shortening, cut into 1/2 inch pieces and frozen for 15 minutes
- 1/3 cup cold water
Adapted from lcbo.ca
Prepare the pastry as directed below, setting aside the smaller disk.
Preheat the oven to 400°F.
In a large bowl, combine the pears, cranberries, the 3/4 cup sugar, cornstarch, lemon juice and orange zest. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough into a circle 1/8 inch thick. Cut it onto 10 3/4-inch strips using a knife or decorative crimper. Weave a lattice, beginning at the center of the pie. Trim the strips, and seal and flute the edges. Brush with the egg wash.
In a small bowl, combine the butter, the ½ cup (100 mL) sugar and flour. Using your fingertips crumble until the mixture resembles coarse meal (or combine with a food processor). Sprinkle the topping over the pie.
If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the oven temperature to 350°F and bake for 50 to 60 minutes or until it’s bubbly in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature up to 2 days.
Make sure all the ingredients are as cold as possible.
Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together.
Sprinkle with water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.
Turn onto a lightly floured work surface and press together to form a short cylinder. Divide into 2/3 and 1/3 and press into disks.
Wrap in plastic and chill for at least 20 minutes. Allow the dough to warm slightly at room temperature if it is too hard to roll.
On a lightly floured board roll the larger disk to a thickness of 1/8 inch. Cut a circle about 1 1/2 inches larger than the pie plate and transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs about 1/2 inch over the plate. Roll the second disk as directed by recipe.
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