Printable | Taste of Home

Pear-Cranberry Lattice Pie

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

Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl,

Printed from tasteofhome.com Oct 6, 2008

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Pear-Cranberry Lattice Pie cont.

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.