Autumn New England Cranberry Pear Pie
This pie combines pears and cranberries in a delightful and New England inspired autumn pie which is a quintessential all table dessert! So easy to make using local pears and berried cranberry sauce.
Ingredients
- Autumn New England Cranberry Pear Pie
- This pie combines pears and cranberries in a delightful New England inspired autumn pie which is a quintessential fall table dessert! Easy to make with berried cranberry sauce!
- 1/3 cup sugar
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 3 pounds almost ripe pears- pealed,cored and cut into 1/2 inch chunks.
- 1 cup berried cranberry sauce
- 1 tablespoon fresh lemon juice
- 1/3 cup cinnamon baking chips
- Pie dough for 2 crusts
- 1 large egg, beaten
Instructions
- To make pear- cranberry filling
- 1. In a large microwave safe bowl combine the sugar,cornstarch and salt. Add pears and toss to coat.
- 2. Cover bowl with a sheet of wax paper and microwave on high for 5 minutes stirring halfway through.
- 3. Stir in cranberry sauce and microwave 5 minutes longer.
- 4. Stir in lemon juice and cinnamon chips.
- 5. Cool filling completely in refrigerator about 15 minutes.
- 6. Preheat oven to 400 degrees
- 7. Roll out 1 crust dough and line a 9 inch pie plate. ( I prefer metal)
- 8. Trim dough even with edge.
- 9. Fill pie shell with cooled mixture.
- 10. Roll remaining crust to 12 inch round. Using a medium size leaf cookie cutter cut out 3 leaves in the center. Place crust over filled pie and finish edge as desired. Make leaf veins on leaves with a knife.
- 11. Brush crust and leaves with egg wash and place leaves on pie.
- 12. 12. Place foil underneath pie or on pan below to catch drippings.
- 13. Bake 50-60 minutes. Cover edge with foil if getting too brown after 35 minutes.
- 14. Cool pie on wire rack 30 minutes for warm pie
- Yield 1 pie