Make this pie first thing in the morning if you plan on serving it for dessert – it needs at least 6 hours to set! The filling is juicy but not soupy.If you don’t own one, you can make one using tin foil. If you’re concerned about over-browning, you can place a pie crust shield over the pie after 30 minutes of baking.I recommend chopping your pears into bite-sized chunks instead of slices.For a gorgeously golden crust, brush the top of the pie with egg wash then sprinkle with turbinado sugar.No matter what brand you use, just be sure you reduce it to exactly 1/4 cup. For the best flavor, I suggest using a brand that’s 100% juice, like THIS ONE. This ingredient enhances the pear flavor and makes the filling nice and juicy. To make clean up even easier, line the baking sheet with parchment paper. This cranberry pear pie is very juicy and may bubble over while it’s baking, so be sure you place it on a large baking sheet before popping it in the oven.I did a test run using them and they got so soggy I couldn’t even slice the pie 🙁
#Braided lattice pie crust free
I’ve included instructions for a braided top, but feel free to do a lattice pattern or something even simpler! Due to the amount of pie filling in this recipe, I don’t recommend using frozen store bought pie shells. You’ll need 2 crusts to cover the top and bottom. I used my foolproof all butter pie crust for this recipe and highly recommend you do the same! That said, feel free to use your favorite pie crust recipe.Especially if you’re a cranberry lover like me. If you bake one pie this season, make it this one. The tart cranberries balance out the sweet pears and the color combination is simply stunning! Big words… but this may be the best pie I’ve made all Fall. It would have been unfair to keep it from you for another moment.
I mean, how could I?! This cranberry pear pie is just SO good. I was originally planning to share this post with you later in November, but I just couldn’t wait. I have PIE for you today! Am I a girl who keeps her promises or what?! Wrap in plastic and refrigerate for 1 to 2 hours before rolling. Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage.You’ll impress everyone with this downright delicious Cranberry Pear Pie! It’s loaded with juicy pears, tart cranberries, sugar, and spices! Serve with vanilla ice cream this holiday season! Gently knead once or twice, then flatten into a 1/2-inch-thick disk. Turn the dough out onto a lightly floured work surface and pack it into a ball. Sprinkle water with a fork, one teaspoon at a time. The dough should have small bits of butter this makes the crust flaky.Ĭool off hands under cold water, pat dry, gather the crumbs into a flattened ball. Some cooks recommend adding the water by hand or the dough gets overworked. Continue to pulse until the dough forms large, clumpy crumbs. Using the feed tube, add the water in an 8- to 10-second-long stream, while pulsing. Cover and pulse eight to ten times more in 1-second bursts to break the fat into very small pieces. Scatter the chilled butter and shortening on top. Chill the UNSALTED butter and shortening in the freezer for 15 minutes.Ĭombine the flour and salt in the processor, cover, and pulse four or five times, to mix. Skip now to Finishing Steps below.Īll ingredients MUST be cold. Sprinkle with half of the water using a fork, one teaspoon at a time, and gently stir until the dough pulls together. Using a pastry blender, cut the fat into the flour mixture until it becomes small, split pea–size pieces that resemble course crumbs. Scatter the butter and shortening on top. Chill the UNSALTED butter and shortening in the refrigerator for 15 minutes.Ĭombine the flour and salt in a large bowl and whisk to blend.
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