FRESH PEAR AND CRANBERRY PIE
For the handful of you that were interested in the recipe for that Pear and Cranberry Pie Ann made for my Thanksgiving feast, you can find that recipe below. She swears it is the easiest recipe in the world, and, folks, was it ever good!!!! I think we're partaking again at Christmas!
Fresh Pear and Cranberry Pie
* 1 recipe Single-Crust Pie
* 8 cups sliced red and/or green ripe pears (7 to 8 pears; 3 to 3-1/2 lb. total)
* 1 cup fresh cranberries
* 1/4 cup sugar (or Splenda)
* 3 Tbsp. cornstarch
* 2 Tbsp. apple cider or water
* 1/4 tsp. ground nutmeg
* 1 Tbsp. sugar (or Splenda)
1. Prepare and roll out Pastry for Single-Crust Pie. Preheat oven to 375F.
2. Arrange half of pears in prepared pastry; sprinkle with 1/2 cup of cranberries. Arrange remaining pears atop cranberries. Repeat layers. In bowl stir together 1/4 cup sugar, cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover pie with foil.
3. Bake 40 minutes. Remove foil; sprinkle with 1 tablespoon sugar. Bake, uncovered, 30 to 35 minutes more or until pears are tender and juices are bubbly.
4. Remove from oven and place on wire rack.
5. Serve warm. Drizzle with additional caramel topping. Make 8 servings.
Fresh Pear and Cranberry Pie
* 1 recipe Single-Crust Pie
* 8 cups sliced red and/or green ripe pears (7 to 8 pears; 3 to 3-1/2 lb. total)
* 1 cup fresh cranberries
* 1/4 cup sugar (or Splenda)
* 3 Tbsp. cornstarch
* 2 Tbsp. apple cider or water
* 1/4 tsp. ground nutmeg
* 1 Tbsp. sugar (or Splenda)
1. Prepare and roll out Pastry for Single-Crust Pie. Preheat oven to 375F.
2. Arrange half of pears in prepared pastry; sprinkle with 1/2 cup of cranberries. Arrange remaining pears atop cranberries. Repeat layers. In bowl stir together 1/4 cup sugar, cornstarch, cider, and nutmeg; drizzle evenly over pears. Cover pie with foil.
3. Bake 40 minutes. Remove foil; sprinkle with 1 tablespoon sugar. Bake, uncovered, 30 to 35 minutes more or until pears are tender and juices are bubbly.
4. Remove from oven and place on wire rack.
5. Serve warm. Drizzle with additional caramel topping. Make 8 servings.
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