![]() Adhere to the top of the lattice pie with egg wash.īake according to recipe instructions for your pie filling and crust. Roll them from one end like a cinnamon roll. Cut out 3 discs with a 1 1/2-to 2-inch round cutter. Overlap the 3 discs slightly end to end like a caterpillar, adhering them with egg wash. Beat the egg and brush over the top of the pie.Īfter the pie is covered with the lattice design, roll out the remaining pie dough scraps to 1/4-inch-thick. Repeat until you have 5 braids to cover the entire pie. To make the braided lattice, cut the crust with a pastry wheel or chef's knife into 15 strips 1/4-inch to 1/2-inch thick. Take 3 strips of the dough and braid them, pinching the top slightly to adhere the strips together. Use a chef's knife to trim the edges of each braid. Remove the rolled crust from the refrigerator. To make the ruffled bottom crust, use your fingers to pinch the overhanging dough by putting your thumb on the dough and pushing up on either side to pleat all the way around. Roll together the remaining 2 pie dough discs into one 1/2-inch-thick crust and chill. Place in a 9-inch pie plate with a 1/2-inch overhang and fill with your favorite filling. If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.On a lightly dusted surface, roll out 1 pie dough disc to 1/2-inch thick. I haven’t tried it, but I have a feeling you could make this into a cranberry apple pie by swapping the pears for apples and the pear reduction for apple cider reduction. If you’re already thinking about the holidays (I know I’m not the only one…?) and want a dessert recipe that will really WOW, this cranberry pear pie is for you! Make this pie first thing in the morning if you plan on serving it for dessert – it needs at least 6 hours to set! The filling is juicy but not soupy.If you don’t own one, you can make one using tin foil. If you’re concerned about over-browning, you can place a pie crust shield over the pie after 30 minutes of baking.I recommend chopping your pears into bite-sized chunks instead of slices.For a gorgeously golden crust, brush the top of the pie with egg wash then sprinkle with turbinado sugar.No matter what brand you use, just be sure you reduce it to exactly 1/4 cup. For the best flavor, I suggest using a brand that’s 100% juice, like THIS ONE. This ingredient enhances the pear flavor and makes the filling nice and juicy. To make clean up even easier, line the baking sheet with parchment paper. This cranberry pear pie is very juicy and may bubble over while it’s baking, so be sure you place it on a large baking sheet before popping it in the oven.I did a test run using them and they got so soggy I couldn’t even slice the pie □ I’ve included instructions for a braided top, but feel free to do a lattice pattern or something even simpler! Due to the amount of pie filling in this recipe, I don’t recommend using frozen store bought pie shells. You’ll need 2 crusts to cover the top and bottom. I used my foolproof all butter pie crust for this recipe and highly recommend you do the same! That said, feel free to use your favorite pie crust recipe.Especially if you’re a cranberry lover like me. With a smooth and easy-to-work-with dough on hand, the possibilities are nearly endless braided pastry edges, lattice-woven pie crust and prettily crimped edges are just the beginning. If you bake one pie this season, make it this one. ![]() The tart cranberries balance out the sweet pears and the color combination is simply stunning! Big words… but this may be the best pie I’ve made all Fall. It would have been unfair to keep it from you for another moment. I mean, how could I?! This cranberry pear pie is just SO good. I was originally planning to share this post with you later in November, but I just couldn’t wait. I have PIE for you today! Am I a girl who keeps her promises or what?! You’ll impress everyone with this downright delicious Cranberry Pear Pie! It’s loaded with juicy pears, tart cranberries, sugar, and spices! Serve with vanilla ice cream this holiday season!
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