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Pear-Cranberry Lattice Pie

Celebrate with this flavorful treat! It’s a delightful choice for Thanksgiving, Christmas or any fall occasion. —Marian Platt, Sequim, Washington
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.
  • Roll out remaining pastry; make a lattice crust. Trim, 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 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.
Nutrition Facts
1 piece: 525 calories, 27g fat (17g saturated fat), 91mg cholesterol, 344mg sodium, 68g carbohydrate (29g sugars, 5g fiber), 6g protein.

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