Side Pannel
Cranberry Orange Pear Pie
- Prep Time: 30 minutes
- Cooking Time: 1 hour, 15 minutes
- Serves: 8
Cranberry Orange Pear Pie
- Recipe Submitted by maryjosh on 11/03/2016
Ingredients List
- 10 cups pears, pealed, diced (about 7 pears. I used D’Anjou, Bartlett and Comice)
- 1 cup fresh cranberries
- 2 tablespoons orange zest, from 1 large orange (bright orange parts only!)
- Juice from 1 large orange
- 1 cup light brown sugar, loosely packed
- 1 cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons Grand Marnier
- ¼ cup cornstarch
- Pie Crust for a double crust pie [my favorite flakey crust recipe & videos here]
- Heavy cream
- Turbinado or sanding sugar
Directions
Roll out half the pie dough and line a 9 or 10 inch deep-dish pie dish; refrigerate. Roll out the second half of the pie dough for the top crust, place on a baking sheet and refrigerate.
In a large bowl mix together the pears, cranberries (if you are not precooking them. See Notes.), orange zest, orange juice, light brown sugar, granulated sugar, salt, Grand Marnier and cornstarch.
Pour the filling into the lined pie dish.
Cover the pie with your second crust and decoratively crimp the edges. Refrigerate the pie on a parchment lined baking sheet for 20 minutes.
Remove pie from the refrigerator and cut some vent holes near the top. Lightly brush the pastry with heavy cream, making sure it doesn’t pool anywhere because this will make your crust soggy, and then sprinkle generously with sanding sugar.
Bake 20 minutes at 425, then lower the oven temperature to 350 and continue baking for 1 hour or until the filling is soft and bubbly and the crust is brown. You can test the filling by inserting a knife into one of the vent holes. There should be no resistance from the pears! Let cool before cutting or serving. I know, the agony!
In a large bowl mix together the pears, cranberries (if you are not precooking them. See Notes.), orange zest, orange juice, light brown sugar, granulated sugar, salt, Grand Marnier and cornstarch.
Pour the filling into the lined pie dish.
Cover the pie with your second crust and decoratively crimp the edges. Refrigerate the pie on a parchment lined baking sheet for 20 minutes.
Remove pie from the refrigerator and cut some vent holes near the top. Lightly brush the pastry with heavy cream, making sure it doesn’t pool anywhere because this will make your crust soggy, and then sprinkle generously with sanding sugar.
Bake 20 minutes at 425, then lower the oven temperature to 350 and continue baking for 1 hour or until the filling is soft and bubbly and the crust is brown. You can test the filling by inserting a knife into one of the vent holes. There should be no resistance from the pears! Let cool before cutting or serving. I know, the agony!
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