Pear Cranberry Pie Recipe
1 double crust pastry
5 cups peeled and cored pears, cut into 1″ pieces
1-1/2 cups cranberries
3/4 cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tbsp orange zest
1 egg beaten with 1 tbsp cold water
1/4 cup butter, cut into 1/2″ pieces
1/2 cup granulated sugar
1/2 cup all-purpose flour
Step 1: Prepare the pastry as directed on the packaging, setting aside the smaller disk. Preheat the oven to 400ºF.
Step 2: 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.
Step 3: On a lightly floured boared, roll out the remaining disk of dough into a circle 1/8″ thick. Cut it into ten 3/4″ strips using a knife or decorative crimper. Weave a lattice, beginning at the centre of the pie. Trim the strips, seal and flute the edges. Brush with the egg wash.
Step 4: In a small bowl, combine the butter, the 1/2 cup sugar and flour. Use your fingertips to crumble the mixture until it resembles coarse meal (or combine with a food processor). Sprinkle the topping over the pie.
Step 5: If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the oven temperature to 350ºF and bake for 50-60 minutes or until it’s bubbly in the centre. Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to 2 days.
Reprinted with permission from Wanda’s Pie in the Sky by Wanda Beaver (2002 Whitecap Books).