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Pear Cranberry Deep Dish Pie
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Brief Description
Ripe pears and cranberries fill this delicious deep dish pie.
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Main Ingredient
pears
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Category: Pies
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarradmin
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Posted On: Jan 08, 2018
Number of Servings:
Ingredients:
- 2 1/2 cups - all-purpose flour
- 1 teaspoons - salt
- 1/2 cups - shortening
- 1/4 cups - butter cut up into pieces
- - ice cold water
- 1/3 cups - sugar
- 2 tablespoons - all-purpose flour
- 1/4 teaspoons - ground nutmeg
- 1/4 teaspoons - ground ginger
- 6 - ripe, still firm, pears cored and sliced
- 1 cups - fresh or thawed frozen cranberries
- 1 tablespoons - milk
- - coarse sugar for sprinkling on top
- - sugared cranberries optional, for garnish
Directions:
For Crust:
In a large bowl stir together flour and salt. Use a pastry blender or fork to cut in the shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl.
Repeat with additional ice water, 1 tablespoon at a time, until all flour mixture is moistened (about 8 to 10 tablespoons of water).
Gather mixture into a ball, kneading gently until it holds together. Divide dough in half; shape each portion into a ball.
For Pie:
Preheat oven to 375 degrees F. In an extra-large bowl, combine sugar, flour, nutmeg and ginger. Add pear slices and cranberries; toss gently to coat.
On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle about 13 inches in diameter. Fold pastry into quarters, then unfold pastry into a 9-inch deep-dish pie plate (ease the pastry into the plate without stretching it).
Transfer pear mixture to the pastry-lined pie plate. Trim pastry even with pie plate rim.
Roll remaining ball into a 12-inch diameter circle. If desired, use cookie cutters to cut a few small shapes from center of pastry. Set shapes aside. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate.
Fold top pastry under bottom pastry. Crimp edge as desired. Brush top of pastry and dough cutouts with milk. Place cutouts on pastry, being careful not to cover openings.
Sprinkle with coarse sugar. Place pie plate on a foil-lined baking sheet.
Bake 65 to 70 minutes or until filling is bubbly. (If top starts to brown too quickly, lay a sheet of aluminum foil gently over top to prevent further browning).
Cool on a wire rack. Serve warm. If desired, garnish with sugared cranberries.
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