Pear-Cranberry Deep-Dish Pie
From Shelli McConnell, Magnolia Journal [1]
Notes
Pastry for double-crust pie:
In a large bowl, stir together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening and 1/4 cup butter until pieces are pea size. Sprinkle 1 tablespoon 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 (1/2 to 2/3 cup total), until all the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.
Ingredients
- 1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 ripe, yet still firm pears, cored and sliced (2 to 2 1/2 pounds total)
1 cup fresh or thawed frozen cranberries
See pastry for double-crust pie recipe
1 tablespoon milk
Coarse sugar, for sprinkling
Sugared cranberries, for garnish (optional)
Directions
- Preheat oven to 375°F. In an extra-large bowl, combine granulated sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat.
- Prepare pastry for double-crust pie. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 13 inches in diameter. Fold the pastry into quarters. Unfold the pastry into a 9-inch deep-dish pie plate. Ease pastry into plate without stretching it. Transfer pear mixture into the pastry-lined pie plate. Trim pastry even with pie plate rim.
- Roll remaining ball into a 12-inch-diameter circle. Using cookie cutters, cut a few small shapes from center of the 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 [2] 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. If desired, sprinkle with coarse sugar. Bake 65 to 70 minutes or until filling is bubbly. Cool on a wire rack. Serve warm. If desired, garnish with sugared cranberries.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- 10 servings
- Total Time
- 2 hours, 14 minutes, 59 seconds