This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies—one is never enough. —Frances Benthin, Scio, Oregon
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 6 tablespoons cold water
- 4 cups sliced peeled fresh pears (about 5 medium)
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup honey
- 1/4 cup butter, melted
- 3 tablespoons cornstarch
- 2 tablespoons grated lemon peel
- 1 teaspoon ground cinnamon
- 1 tablespoon milk
- 1-1/2 teaspoons sugar
- In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate.
- In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon peel and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar.
- Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry-Pecan Pear Pie in Country October/November 2008, p51
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