Pear-Cranberry Lattice Pie Recipe

Pear-Cranberry Lattice Pie Recipe photo by 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.

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Pear-Cranberry Lattice Pie Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 6-8 Servings

25 55 80

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.
Roll out remaining pastry; make a lattice crust. Trim, 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.

Originally published as Pear-Cranberry Lattice Pie in Taste of Home October/November 2006, p10