Taste of Home
Cranberry Pear Pie
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 8 servings.
When our family is invited to holiday gatherings, this pie usually comes with us. The recipe is very versatile. You can make it with a double crust or replace the pears with baking apples. Serve it with ice cream or whipped topping. —Helen Toulantis, Wantagh, New York
Ingredients
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Pastry for single-crust pie (9 inches)
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2 tablespoons all-purpose flour
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1/2 cup maple syrup
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2 tablespoons butter, melted
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5 cups sliced peeled fresh pears
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1 cup fresh or frozen cranberries
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TOPPING:
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1/2 cup all-purpose flour
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1/4 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/3 cup cold butter, cubed
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1/2 cup chopped walnuts
Directions
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1.
Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add pears and cranberries; toss to coat. Spoon into crust.
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2.
For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.
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3.
Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 slice: 483 calories, 27g fat (14g saturated fat), 58mg cholesterol, 244mg sodium, 59g carbohydrate (28g sugars, 5g fiber), 5g protein.
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