Pear Cranberry Pie

Post image for Pear Cranberry Pie

January 13, 2015 · 0 comments

in Eat

I have a bucket list I created a couple years back. It is as follows:

1. Hang with Three Toed Sloths in Costa Rica
2. Go to Memphis and sit in on the Reverend Al Green’s Sunday service.
3. Drive a Cadillac Coupe deVille on hydraulics
4. Get a hug from Action Bronson
5. Chill in a cranberry bog

I have completed #2 and #4 at least.

My Aunt Ann lives in Cape Cod and brought me a big great bag of fresh cranberries from the bogs near her home. I squealed with joy upon receiving and then continued to ask away about the bogs, how one may go about a visit and do they allow floaty chairs in said bogs. I mean, sitting in a floaty chair in a bog filled with cranberries sipping a Cape Cod seems pretty great to me. And go figure, the state I hail from, Washington, is one of the country’s leading cranberry suppliers.

So with a bounty of fresh cranberries on my hands I made this pie for New Years Eve dinner. As you could imagine it’s a tart pie, sweetened slightly by the brown sugar and vanilla bean. Goes great with a scoop of vanilla bean ice cream.

Cranberry and Pear Pie
Adapted, barely, from Martha Stewart
Pate Brisee
2 ½ lbs Barlett pears (about 4-5 pears)
6 C (24 ounces) fresh or frozen cranberries
1 C packed dark brown sugar
3 TB cornstarch
1 ½ tsp coarse salt
1 vanilla bean
3 TB cold unsalted butter, cut into small pieces
1 large egg yolk
1 TB heavy cream

Make the Pate Brisee. It will need to chill in the fridge for at least an hour or overnight before being rolled out.

On a lightly floured surface, roll out 1 disk of the Pate Brisee to 1/8” thick.

To transport the rolled out dough onto the 9” deep dish pie plate with out tearing the crust use the rolling pin method.

Roll the dough up around the rolling pin.

Lift the rolling pin on top of the pie plate and set on the side of the plate. Roll the dough over the plate. Gently press the dough into the dish so it fits snuggly.

Using a small paring knife, run the knife along the edges of the pie plate and remove excess dough. Discard dough.

Refrigerate dough for 1 hour.

Preheat oven to 375 degrees. Set rack at middle position.

Peel and halve pears.

Use a metal spoon to scoop out pear cores.

Thinly slice pears and toss in a large bowl.

Add in cranberries, cornstarch, sugar and salt.

With a small paring knife carefully slice the vanilla bean down the middle, making sure not the cut it in half entirely.

Using the back of the knife scrape out the vanilla bean ‘caviar’ and add to pear and cranberry mixture. Toss until vanilla seeds are fully incorporated.

Pour filling into chilled piecrust. Dot filling with bits of butter.

 

Take the second disk of dough out of the fridge and roll out into 1/8” thick. Using the rolling pin method transfer dough onto top of pie. Trim excess pie dough, leaving 1” over hang off of pie plate edge. Fold the over hang underneath the bottom layer crust. This will give you a thick piecrust and help from potential burning in the oven.

Time to flute those edges. Form your middle and pointer fingers on your left hand into knuckles. And your right pointer finger into a knuckle as well. With your left knuckles on the inner edge and your right knuckle on the outer, fitting in between your left middle and pointer knuckle, go around the piecrust creating a fluted edge. (if you are left-handed you may have to switch your hands around)

Mix together cream and egg yolk to make an egg wash for the crust. Using a brush cover the entire crust with the wash.

This will leave you with a shiny and golden brown crust.

If you have any left over dough cut out a little shape and attach it to the top of the crust using a little egg wash. Guaranteed to get you that Wow factor.

With a small paring knife make 6 1” slits around the top of the dough to let the filling breath as it cooks.

Place pie on a foil lined baking sheet to catch any drips and prevent and after oven cleaning.

Cook for 90 minutes, until crust is golden brown and filling is bubbling. Make sure to check the pie half way thru to make sure the crust is not burning. I placed strips of foil around the crust after 45 minutes to prevent burning.

Remove from oven once done, let chill completely on a rack and then serve it up. Serve it up.

I’m not going to front and pretend like I can cut and serve a slice of pie without it falling into a million pieces between the pie plate and serving plate. This is what it really looked like. No flex zone.

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