Pear Cranberry Pie

from Food Network Magazine

Pear Cranberry Pie
Pear Cranberry Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds pears

  • 1/2

    cup cranberries

  • 2/3

    cup granulated sugar

  • 2

    tablespoons fresh orange juice

  • 6

    tablespoons unsalted butter

  • 1

    tablespoon all-purpose flour, plus 2 tablespoon

  • 3/4

    teaspoon orange zest

  • 1/8

    teaspoon salt

  • 2

    disks dough for Basic Crust

  • 1

    large egg, beaten

  • Coarse sugar, for sprinkling

Directions

Peel and core the pears; slice 1/4 inch thick. Toss with the granulated sugar and orange juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the pears and cranberries and cook, stirring, until tender, about 10 minutes. Stir in the flour, zest and salt; cook until thickened, 1 more minute. Let cool. Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the pears, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour. Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

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