Cranberry Pear Pie
 
 
Cranberry pear pie combines the tart flavor of fresh cranberries with sweet seasonal pears and warm fall spices.
Yield: 8-12 servings
Ingredients
For the crust
  • 2½ cups all purpose flour
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 cup unsalted European-style butter, cut into ½-inch cubes
  • ½ cup ice
  • 1 cup ice water
  • 2 tbsp apple cider vinegar
For the filling
  • 2 lb firm, ripe pears
  • 1½ cups cranberries, fresh or frozen
  • ½ cup (100 g) brown sugar
  • ¼ cup (30 g) all purpose flour
  • 1¼ tsp cardamom
  • ½ tsp cinnamon
  • ½ tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
To assemble
  • 1 tbsp unsalted butter
  • 1 large egg, beaten
  • demerara sugar, for sprinkling
Instructions
For the crust
  1. Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss so that they are coated with the flour. Using a pastry blender, cut the butter into the flour until the largest butter pieces are the size of peas. The rest of the mixture should look and feel like Parmesan cheese.
  2. Place the ice in a liquid measuring cup. Add ice water until it reaches the 1 cup mark, then stir in the apple cider vinegar.
  3. Add the ice water-vinegar mixture to the pie crust mixture by the tablespoon, mixing with your hands, until the dough comes together. Remove it from the bowl and cut it into two equal pieces. Pat each piece into a 2-inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  4. Once chilled, roll one disc of dough into a 13-inch round and the second into a 10-inch round on a floured surface. Fit the larger one into a pie plate, letting the extra dough hang over the edge. Place in the refrigerator. For the second disc of dough, cut into strips as desired for making the lattice topping. Place on a baking sheet, wrap with plastic wrap, and transfer to the fridge until you're ready to assemble the pie.
For the filling
  1. Peel, core, and slice the pears into ⅛-inch thick slices. Place into a big bowl. Add in the cranberries and mix to combine.
  2. In a small bowl whisk together the sugar, flour, cardamom, cinnamon, and salt. Pour over the pear mixture and stir until just combined. Add in the lemon juice and vanilla. Mix until evenly coated.
To assemble
  1. Pour the filling into the lined pie pan, mounding it in the center. Cut the butter into small dice and dot the top of the pie with it.
  2. Arrange the lattice strips over the top of the filling and crimp, as desired.
  3. Refrigerate for 1 hour before baking.
  4. When ready to bake, heat oven to 425F with a rack in the lower third of the oven.
  5. Remove the pie from the fridge and brush the top crust with the beaten egg. Sprinkle the demerara sugar over the top.
  6. Place the pie on a baking sheet and bake for 15 minutes or until the crust is golden. Lower the oven temperature to 350F and bake for another 45-60 minutes, or until the filling is bubbling in the center.
  7. Remove from the oven and allow to cool for at least 1 hour before serving.
Notes
Crust from Sister Pie
Filling adapted from Ovenly
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/10/cranberry-pear-pie.html