Cranberry Pear PieCranberry Pear Pie
Cranberry Pear Pie
Cranberry Pear Pie
@the_wellth
@the_wellth
Logo
Recipe - Winfield
600x360-cranberry-pear-tart.jpg
Cranberry Pear Pie
000
Ingredients
2 ½ cups (325g) all-purpose flour
1 tsp kosher salt or use 1/2 tsp fine sea salt
1 tbsp sugar, optional
1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tbsp ice water
6 cups 1/2-inch chunks of cored & peeled pears
1 cup fresh or frozen cranberries
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/8 cup cornstarch
1 tsp ground cinnamon
1/8 tsp cloves
1 tbsp lemon juice
1 tbsp orange juice
1 tsp grated orange zest
2 tbsp salted butter
1 egg yolk beaten with 1 tbsp water
2 tsp turbinado sugar, optional
Directions

FOR THE PIE CRUST

You can follow which ever recipe you prefer, I followed the All-Butter Flaky Pie Crust recipe from Inspired Taste, you can follow these steps.

Ingredients

  • 2 ½ cups (325g) all-purpose flour
  • 1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
  • 1 tablespoon sugar, optional
  • 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 4 to 8 tablespoons ice water

Directions - Crust, Making by hand

  1. Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
  2. Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
  3. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
  4. Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Rolling Out Dough

  1. Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
  2. Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
  3. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
  4. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  5. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
  6. If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

How to Make a Double Crust Pie

  1. Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. For this recipe I set it to 350.
  2. Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
  3. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust. Roll out second half of dough then top pie. Use small seasonal cookie cutters to make snowflakes in the crust.
  4. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
  5. Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Use the cookie cutouts to line the edge of the pie crust. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.

FOR THE FILLING

Ingredients

  • 6 cups 1/2-inch chunks of cored & peeled pears
  • 1 cup fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/8 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cloves
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tsp. grated orange zest
  • 2 tbsp salted butter

FOR THE EGG WASH

Ingredients

  • 1 egg yolk beaten with 1 tbsp water
  • 2 tsp. turbinado sugar, optional

Directions - for the filling

  1. Preheat oven to 350.
  2. To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, cloves, salt, lemon juice, orange juice & zest and cornstarch. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 10- 15 minutes, depending on their ripeness. Let cool to room temperature.
  3. Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish.
  4. Before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust.
  5. Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, approximately 1 hr 15 min to 1 hr 30 min.
  6. Check the pie after 45 minutes and cover the top and edges with foil if they become too dark.
  7. Let the pie cool before serving.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
2 ½ cups (325g) all-purpose flour
an image
Western Family - All Purpose Flour, White, 2.5 Kilogram
$5.59 was $6.29$0.22/100g
1 tsp kosher salt or use 1/2 tsp fine sea salt
an image
Windsor - Coarse Kosher Salt, 1.36 Kilogram
$6.99$0.51/100g
1 tbsp sugar, optional
an image
Rogers - Sugar - Fine Granulated, 2 Kilogram
rewards logoFree with 3000 Points Redeemed
$5.79$0.29/100g
1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
an image
Western Family - Unsalted Butter, 454 Gram
rewards logoFree with 3700 Points Redeemed
$6.49$1.43/100g
4 to 8 tbsp ice water
Not Available
6 cups 1/2-inch chunks of cored & peeled pears
an image
Pears - Bartlett, Fresh, 190 Gram
$1.25 avg/ea was $1.34 avg/ea$0.66/100g
1 cup fresh or frozen cranberries
an image
Western Family - Cranberries, Frozen, 340 Gram
2 for $5
$4.29$1.26/100g
1/4 cup granulated sugar
an image
Rogers - Sugar - Fine Granulated, 2 Kilogram
rewards logoFree with 3000 Points Redeemed
$5.79$0.29/100g
1/4 cup firmly packed light brown sugar
an image
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$5.19$0.52/100g
1/8 cup cornstarch
an image
Western Family - Cornstarch, 454 Gram
$4.29$0.94/100g
1 tsp ground cinnamon
an image
Western Family - Cinnamon - Ground, 145 Gram
$7.49$5.17/100g
1/8 tsp cloves
an image
Mccormick - Cloves Ground, 33 Gram
$10.99$33.30/100g
1 tbsp lemon juice
an image
Western Family - Lemon Juice from Concentrate, 946 Millilitre
$3.99$0.42/100ml
1 tbsp orange juice
an image
Western Family - Orange Juice Unsweetened, 1 Litre
$1.99$0.20/100ml
1 tsp grated orange zest
an image
Large - Navel Oranges, 400 Gram
$1.75 avg/ea was $1.93 avg/ea$0.44/100g
2 tbsp salted butter
an image
Western Family - Salted Creamery Butter, 454 Gram
rewards logoFree with 3700 Points Redeemed
$6.49$1.43/100g
1 egg yolk beaten with 1 tbsp water
an image
Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 2500 Points Redeemed
$3.99$0.33 each
2 tsp turbinado sugar, optional
an image
Sugar in the Raw - Natural Turbinado Sugar, 500 Gram
$4.99$1.00/100g

Directions

FOR THE PIE CRUST

You can follow which ever recipe you prefer, I followed the All-Butter Flaky Pie Crust recipe from Inspired Taste, you can follow these steps.

Ingredients

  • 2 ½ cups (325g) all-purpose flour
  • 1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
  • 1 tablespoon sugar, optional
  • 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 4 to 8 tablespoons ice water

Directions - Crust, Making by hand

  1. Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
  2. Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
  3. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
  4. Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Rolling Out Dough

  1. Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
  2. Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
  3. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
  4. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  5. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
  6. If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

How to Make a Double Crust Pie

  1. Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. For this recipe I set it to 350.
  2. Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
  3. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust. Roll out second half of dough then top pie. Use small seasonal cookie cutters to make snowflakes in the crust.
  4. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
  5. Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Use the cookie cutouts to line the edge of the pie crust. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.

FOR THE FILLING

Ingredients

  • 6 cups 1/2-inch chunks of cored & peeled pears
  • 1 cup fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/8 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cloves
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tsp. grated orange zest
  • 2 tbsp salted butter

FOR THE EGG WASH

Ingredients

  • 1 egg yolk beaten with 1 tbsp water
  • 2 tsp. turbinado sugar, optional

Directions - for the filling

  1. Preheat oven to 350.
  2. To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, cloves, salt, lemon juice, orange juice & zest and cornstarch. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 10- 15 minutes, depending on their ripeness. Let cool to room temperature.
  3. Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish.
  4. Before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust.
  5. Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, approximately 1 hr 15 min to 1 hr 30 min.
  6. Check the pie after 45 minutes and cover the top and edges with foil if they become too dark.
  7. Let the pie cool before serving.