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Use Bosc, Bartlett, or Anjou pears in this winning fruit pie.
Presented by:
Prep:
35 min
Cook:
50 min
Carbs:
Carbohydrate 72g
INGREDIENTS
5 medium pears
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon finely shredded orange peel
1 teaspoon ground cinnamon
2 cups cranberries
1 recipe Pastry for a Double-Crust Pie
1 tablespoon margarine or butter, cut up
1 recipe Glazed Nut Topping (see below)
1 cup sweetened whipped cream (optional)
DIRECTIONS
1. Peel, core, and slice pears (should have 5 cups). In a mixing bowl combine sugar, flour, orange peel, and cinnamon. Add pears and cranberries; toss to coat. Set aside.
2. For pie shell, prepare double-crust pastry. Roll out half of the pastry; line a 9-inch pie plate with pastry. Fill the pastry-lined pie plate with pear mixture. Dot filling with margarine or butter. Trim bottom pastry to 1/2-inch beyond edge of plate. Roll out remaining pastry; cut into 1/2-inch-wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil.
3. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until crust is golden. Spoon Glazed Nut Topping evenly over warm pie. Cool pie on wire rack before serving. Serve with sweetened whipped cream, if desired. Makes 8 servings.
Glazed Nut Topping: In a small saucepan combine 1/2 cup chopped walnuts and 2 tablespoons margarine or butter. Cook and stir over medium heat until nuts are lightly browned; stir in 3 tablespoons brown sugar. Heat and stir until sugar is dissolved. Stir in 1 tablespoon milk.
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