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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, 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

Printed from tasteofhome.com Oct 6, 2008

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Pear-Cranberry Lattice Pie cont.

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.