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Cranberry-Pecan Pear Pie

 Cranberry-Pecan Pear Pie
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
8 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 6 tablespoons cold water
  • FILLING:
  • 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

Directions

  • 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

2 of 2

Cranberry-Pecan Pear Pie (continued)

Directions (continued)

  • minutes longer or until crust is golden brown and filling is bubbly.
  • Cool on a wire rack. Yield: 8 servings.
Nutritional Facts: 1 piece equals 518 calories, 29 g fat (15 g saturated fat), 60 mg cholesterol, 312 mg sodium, 65 g carbohydrate, 5 g fiber, 5 g protein.