Cranberry-Pear Pie with a Cinnamon Spice Crust
A delightfully wonderful Fall pie, perfect for Thanksgiving. A little bit of tart from the cranberries, and sweetness from the pears, with an extra kick from a cinnamon spiced crust - this pie will be a perfect addition to your Thanksgiving table!
Servings: 1 9 inch pie
Cinnamon Spice Pie Dough
- 3 cup flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- ⅛ tsp cloves
- 1 cup unsalted butter
- ⅓ cup vegetable shortening
- ½ cup cold water
- 1 egg +1 tbsp water, for egg wash
- 1 tbsp turbinado sugar for topping
- 1 lb cranberries
- 5 pears peeled, sliced thinly
- juice of 1 orange
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp cornstarch + 2 tbsp cold water
Cut the cold butter into cubes, and then place the butter and shortening in the refrigerator to make sure it's cold before you add it into the dough. In the bowl of your stand mixer, with the paddle attachment, mix the flour, granulated sugar, salt, cinnamon, nutmeg, ginger, and cloves.
Add the butter and shortening into the dry ingredients, 1-2 cubes at a time, while mixing on low, until the dough begins to clump together. You want the butter to end up in about pea size pieces. Next add in the cold water, 1/8 cup at a time. One the dough comes together, divide it into two balls, flatten into disks, and wrap in plastic wrap. Refrigerate at least two hours or overnight.
Add the cranberries, juice of one orange, granulated and brown sugars to a medium sized saucepan. Cook for about 5-6 minutes on medium, while stirring, until the cranberries soften and may begin to pop.
Mix together the corn starch and cold water in a separate glass, then add it into the mixture and let it boil. Lower to a simmer, and let cook 5 minutes, before adding in the thinly sliced pears. Mix until pears are incorporated, but don't break apart too much. Simmer another 5 minutes. Remove from heat and let cool.
Assembly and Baking
Use extra flour to roll out your pie dough. Place the bottom layer into your pie pan and cut off the excess, leaving one inch overhanging. Place dish in refrigerator as you prepare the top layer, and now preheat your oven to 425F.
Roll out another pie dough layer and you can cut any type of lattice or fall leaf design you would like. Place this cut dough into the refrigerator for about 15 minutes to let it get cold. Pour the filling into your bottom pie layer in the pie dish. Create your lattice and design and crimp the edges of the pie. Brush with egg wash (egg mixed with water) and cover with turbinado sugar.
Bake pie at 425F for 20 minutes, then reduce heat to 375F and cover top of pie with foil. Bake for 40 minutes. Uncover pie, and bake another 10-15 minutes, until filling is bubbling. Remove, let cool, and enjoy!