Desserts
Pear-Cranberry-Vanilla Pie
There’s no telling how many slices of apple pie are eaten every November and December. Change things up a bit (while still respecting tradition) with a pear-cranberry-vanilla fruit filling.
Apple pie gets all the glory in the realm of fruit pies, but pears really shine here. And cranberries break out of their predictable position as a side dish.
There’s no need to precook the fruit — just toss the ripest Bartlett or Anjou pears you can find with the other ingredients, and you’re good to go. The pears and cranberries will release juice into the filling, but using tapioca as the thickening agent ensures it stays silky.
Don’t let the lattice top deter you from making this dessert. It’s actually a clever shortcut — no weaving required.
Ingredients
Instructions
Preheat oven to 375°. Line a baking sheet with foil.
Prepare pie dough according to recipe and rolling directions. Refrigerate pie shell while preparing fruit for filling. Cut second dough into twelve 1-inch-wide lattice strips; refrigerate.
Stir together granulated sugar, tapioca, and nutmeg in a large bowl. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife.
Stir seeds into sugar mixture; toss with pears, cranberries, and pear juice until fruit is well coated. Transfer filling into pie shell. Dot top of pie with butter cubes; return to refrigerator while preparing lattice top.
Lay six lattice strips vertically across the pie, starting in the center, ½-inch apart. Lay remaining strips diagonally across those on pie. Place pie on prepared baking sheet.
Trim and crimp dough per photos below. Brush lattice with milk; sprinkle coarse sugar on top.
Bake pie 50 minutes. If edge of crust is golden, cover with a pie shield and return to oven until filling is bubbly and pears are forktender, 20 minutes more. Remove pie from oven; let cool on a rack at least 2 hours before serving.
When placing lattice strips, leave spaces between them so steam can escape, preventing a blowout.
Trim edges of strips just shorter than bottom dough, then fold overhanging dough over the strips.
To crimp edges, pinch dough between your thumb and index finger, spacing evenly around pie.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 409
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 35mg 11%
Sodium 100mg 4%
Carbs 54g 18%
Fiber 4g 16%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.