Pear-Cranberry Lattice Pie
Taste of Home
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Celebrate with this flavorful treat from Marian Platt, a Sequim, Washington field editor. It’s a delightful choice for Thanksgiving, Christmas or any fall occasion.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 55 min. + cooling
Ingredients:
- Pastry for double-crust pie (9 inches)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 5 cups sliced peeled fresh pears
- 2 cups fresh or frozen cranberries, thawed
- 2 tablespoons butter
- 1 egg
- 1 tablespoon milk
- Additional sugar
Directions:
Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter.
With a fluted pastry wheel, pizza cutter or sharp knife, cut remaining pastry into eight 1-in. strips. Twist strips; position parallel to each other and about 1/2 in. to 3/4 in. apart over filling. Trim strips evenly with pastry edge. Seal and flute edges.
In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning.
Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.