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Fall Fruit Pie

Source of Recipe


Taste of the South, October/November 2010



List of Ingredients



• 7 cups peeled, cored, and chopped Bartlett pears (about 8 medium)
  
• ¾ cup dried cranberries
  
• ½ cup golden raisins
  
• ½ cup chopped dried apricots
  
• ½ cup firmly packed dark brown sugar
  
• 1 Tbsp orange zest
  
• ½ cup fresh orange juice
  
• ¼ cup honey
  
• ¼ cup bourbon
  
• ¼ cup unsalted butter
  
• 1 tsp ground cinnamon
  
• ½ tsp ground ginger
  
• ¼ tsp ground cloves
  
• ¼ tsp ground nutmeg
  
• ¼ tsp salt
  
• ¼ cup cornstarch
  
• 1 egg white
  
• 2 Tbsp water
  
• 1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
  






Instructions



1. In a 3-quart saucepan, combine pears, cranberries, raisins, apricots, brown sugar, orange zest, orange juice, honey, bourbon, butter, cinnamon, ginger, cloves, nutmeg and salt. Cook over medium heat until pears are tender, 10 to 15 minutes, depending on the ripeness of the fruit. If fruit releases a lot of liquid during cooking, drain excess liquid. (Filling should be moist but not soupy.)
   
   
2. Stir in cornstarch, and continue to cook until mixture thickens, approximately 5 minutes. Transfer to a bowl, and let filling cool completely. (Filling can be prepared up to 1 week ahead. Cover and refrigerate until ready to bake pie.)
   
   
3. Preheat oven to 400° F.
   In a small bowl, combine egg white and water, beating lightly. Set aside. On a lightly floured surface, roll out one sheet of piecrust to a 14-inch circle. Transfer to a 10-inch deep-dish pie plate. Gently press into place. Trim edge of crust flush with edge of pie plate. Spoon filling into prepared pan, mounding in the center, if necessary. Brush edge of crust with egg-white mixture.
   
   
4. Roll out second sheet of piecrust. Using assorted miniature leaf cutters, cut approximately 60 leaf shapes. Score each leaf lightly with the dull side of a paring knife to form a vein pattern. Brush the bottom of each leaf with egg-white mixture, and place along rim of piecrust. Arrange remaining leaves randomly across filling. Brush tops of all leaves with egg-white mixture.
   
   
5. Bake until crust is golden brown and filling is bubbly, approximately 40 minutes. Let cool completely before slicing.
   
   Makes 1 (10-inch) deep-dish pie.