Pear Cranberry Pie

Name: Pear Cranberry Pie
Prep time: 9 h 45 min
Cook time: 9 h 45 min
Total time: 9 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp cranberry juice; 5 Tbsps cranberry juice; 170 grams dried cranberries; 340 grams all-purpose flour, about 2 3/4 cups, plus extra for dusting; 1 Tbsp granulated sugar; 0 teaspoons fresh ground nutmeg; 2 Tbsps cranberry jam; 0 teaspoons kosher salt; 2 teaspoons freshly squeezed lemon juice; 5 kgs to pears, a mixture of Bartlett, Bosc and/or Anjou; 118 milliliters sugar, divided; 1 teaspoon table salt; 3 Tbsps tapioca flour; 170 grams unsalted butter, cut into 1/2-inch pieces; 57 grams vegetable shortening, cut into 1/2-inch pieces

Pear Cranberry Pie takes approximately 9 hours and 45 minutes from beginning to end. For $2.15 per serving, you get If you like this recipe, you might also like recipes such as Cranberry Pear Pie, Cranberry Pear Pie, and Pear and Cranberry Pie.

Instructions

Watch how to make this recipe.

For the crust

Ingredients you will need

Crust

Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.

Ingredients you will need

Cranberry Juice

Shortening

Butter

In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the butter and pulse 5 to 6 times until the texture looks mealy.

Ingredients you will need

Butter

Add the shortening and pulse another 3 to 4 times until incorporated.

Ingredients you will need

Shortening

Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times.

Ingredients you will need

Cranberry Juice

Equipment you will use

Food Processor

Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

Ingredients you will need

Cranberry Juice

Dough

Wrap

Equipment you will use

Plastic Wrap

Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

Ingredients you will need

Pear

Sugar

Equipment you will use

Colander

Bowl

Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.

Ingredients you will need

Cranberry Juice

Tapioca Starch

Cranberries

Lemon Juice

Nutmeg

Pear

Sugar

Salt

Jam

Equipment you will use

Sauce Pan

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Remove 1 disk of dough from the refrigerator.

Ingredients you will need

Dough

Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle.

Ingredients you will need

Dough

All Purpose Flour

Roll

Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie.

Ingredients you will need

Unbaked Pie Crust

Pear

Sprinkle the cranberries a little at a time as you go.

Ingredients you will need

Cranberries

Pour over any liquid that remains in the bowl.

Equipment you will use

Bowl

Roll out the second pie dough as the first.

Ingredients you will need

Pie Dough

Roll

Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie.

Ingredients you will need

Apple

Crust

Dough

Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough.

Ingredients you will need

Crust

Dough

Juice

Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes.

Equipment you will use

Baking Paper

Oven

Frying Pan

Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy.

Ingredients you will need

Pear

Equipment you will use

Oven

Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

Equipment

Ingredients

Servings:

1Tbsp

cranberry juice 5Tbsps

cranberry juice 170grams

dried cranberries 340grams

all-purpose flour, about 2 3/4 cups, plus extra for dusting 1Tbsp

granulated sugar 0teaspoons

fresh ground nutmeg 2Tbsps

cranberry jam 0teaspoons

kosher salt 2teaspoons

freshly squeezed lemon juice 5kgs

to pears, a mixture of Bartlett, Bosc and/or Anjou 118milliliters

sugar, divided 1teaspoon

table salt 3Tbsps

tapioca flour 170grams

unsalted butter, cut into 1/2-inch pieces 57grams

vegetable shortening, cut into 1/2-inch pieces

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Vineyards Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Vineyards Late Harvest Riesling

Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.