Cranberry-Pecan Pear Pie

Name: Cranberry-Pecan Pear Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 2 cups 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

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

Ingredients

2 cups 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 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 piece: 518 calories, 29g fat (15g saturated fat), 60mg cholesterol, 312mg sodium, 65g carbohydrate (32g sugars, 5g fiber), 5g protein.

Reviews

Click stars to rate

Average Rating:

arema28

Nov 25, 2014

This is my very first pie. I was worried at first because the dough was so sticky, so I poured some flour to help me. Based on the previous review, I omitted the lemon peel and add some simple syrup that I made for wetting cakes before frosting. I added some baking time to get the buttery, flaky crust. It turned so good! Thanks so much!
minerva_baker

Jul 31, 2011

Filling is not good - far too much lemon peel and not very sweet. If I made it again I'd omit the lemon peel and add some sugar. Crust was yummy and workable though.