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Double-Crust Pear Pie with Cranberries




Source of Recipe


Internet


List of Ingredients




Flaky Pie Pastry (see recipe)
Candied Cranberries (see recipe)
Cranberry Syrup (see recipe)
3½ lb. firm, ripe pears, such as Bartlett, Anjou or Packham, peeled, cored, and sliced
1/3 cup pure maple syrup
2 tsp. finely shredded lemon peel
½ cup packed brown sugar
3 tbsp. cornstarch
1 tsp. ground ginger
½ tsp. ground cinnamon
1 egg, beaten
1 tbsp. water
1 tbsp. coarse or granulated sugar



Recipe



Prepare Flaky Pie Pastry, Candied Cranberries, and Cranberry Syrup.

Remove the larger disk of pastry from refrigerator and allow to warm at room temperature until just soft enough to roll. On a lightly floured surface, roll pastry to a 13-inch circle. Transfer to a 10-inch deep-dish pie plate. Allow edges to overhang; trim to within ½ inch of edges. Cover; chill at least 1 hour or up to 24 hours. Repeat with other disk, except roll to an 11-inch circle; transfer to a large baking sheet lined with waxed paper. Cover; chill 1 hour or up to 24 hours.

In a very large bowl, combine pears, 1 1/3 cups of the Candied Cranberries, maple syrup, and lemon peel. In a small bowl, whisk together brown sugar, cornstarch, ginger, and cinnamon. Add to pear mixture; toss gently to coat fruit evenly.

Transfer filling to pastry-lined pie plate. Combine beaten egg and water; brush edges with egg mixture. Transfer remaining pastry to top of pie. Press edges to seal; trim excess pastry with knife. Fold edges of pastry under to make a thick rim; crimp decoratively if desired.

Brush egg mixture over surface of pie. Make 3 or 4 slits in the top pastry with the tip of a sharp knife to allow steam to escape. Sprinkle surface with sugar. Place pie on a foil-lined large baking sheet. Cover edge of pie with foil to prevent overbrowning. Bake in a 400° oven for 30 minutes. Remove foil. Bake 30 minutes more or until crust is golden and filling is bubbling through slits. Cool pie for at least 1 hour before serving.

Garnish the top of the pie with a mound of the sugared Candied Cranberries (see Candied Cranberries recipe) in the center. Serve with additional Candied Cranberries and Cranberry Syrup. Makes 8 servings.

FLAKY PIE PASTRY: Combine 2½ cups all-purpose flour and ¼ teaspoon salt in a large bowl. Using a pastry cutter or 2 knives, cut in ½ cup shortening and 5 tablespoons unsalted butter until largest lumps are about the size of fat peas. In a small bowl, combine 1/3 cup cold water and 1 lightly beaten egg. Sprinkle 1 tablespoon of the egg mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon egg mixture at a time, until all of the flour mixture is moistened. Form dough into a ball.

Divide dough into 2 portions, 1 portion slightly larger than the other. Form each portion gently into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days. (Or, freeze up to 3 months. Thaw dough overnight in refrigerator; remove about 30 minutes before rolling it.)


CANDIED CRANBERRIES: Combine 1½ cups sugar and ½ cup water in a medium saucepan. Heat and stir over medium heat until sugar dissolves and mixture boils. Stir in 3 cups fresh or frozen cranberries. Bring to boiling; reduce heat. Cover and cook for 15 minutes. Remove from heat. Drain berries well, reserving liquid (you should have 2 cups cranberries and 1 1/3 cups liquid). Place 1 1/3 cups of drained berries in a small bowl; cool. Or, cover and chill up to 24 hours.

For the sugared candied cranberries, place ¼ cup granulated sugar in a shallow dish. Gently roll the reserved 2/3 cup candied berries, a few at a time, in the sugar to coat. Transfer sugared berries to a sheet of waxed paper. Let stand at room temperature for 1 to 2 hours to dry. If desired, place in a single layer in a shallow container, cover, and chill for up to 24 hours. Chilled berries may need to be coated again with sugar.

CRANBERRY SYRUP: Return 11/3 cups reserved liquid from candied cranberries to the medium saucepan; bring to a gentle boil. Boil gently, uncovered, for 5 minutes. Remove from heat. Cool slightly before serving. Or, cool completely; cover and chill for up to 3 days. Serve warm, chilled, or at room temperature.