Cranberry-Pecan Pear Pie

By carvalhohm

Ingredients

• FILLING:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup cold butter, cubed
• 6 tablespoons cold water
• 4 cups sliced peeled fresh pears (about 5 medium)
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped Pecans
• 1/2 cup honey
• 1/4 cup butter, melted
• 3 tablespoons cornstarch
• 2 tablespoons grated lemon peel
• 1 teaspoon ground cinnamon
• 1 tablespoon milk
• 1-1/2 teaspoons sugar

Preparation

Step 1

In large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with fork until dough forms ball. Roll out half of pastry to fit 9-in. pie plate; transfer pastry to pie plate.

In large bowl, combine pears, cranberries, pecans, honey, butter, cornstarch, lemon peel and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar.

Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.