This is a great winter fruit pie, as both pears and cranberries are readily available. Looks pretty and tastes delicious, while combining three great flavors. This pie is not overly sweet, so if you want a nice contrast, serve with a scoop of ice cream or whipped cream.
I got the original recipe from Cooks Illustrated and modified just a bit to insure perfection.
Ingredients
1 pre-made pie crust (single crust only)
3 pounds Bartlett or Bosc pears
2 tablespoons lemon juice
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (3 3/4 ounces) all-purpose flour
1/4 cup packed (1 3/4 ounces) light brown sugar
2 teaspoons corn starch
2 tablespoons crystallized ginger, chopped
3/4 teaspoon ground ginger
1/8 teaspoon salt
5 tablespoons unsalted butter, melted and warm
8 ounces fresh cranberries
1 teaspoon grated fresh ginger
Instructions
Adjust oven rack to lowest position and heat oven to 400F degrees. If you have a baking stone or steel place this on the lowest rack and preheat. If not, place a rimmed baking sheet in the oven on the rack to preheat.
Place the pre-made pie crust in the pie pan. Tuck any excess dough under two double the thickness around the edge, and make a fluted edge as shown in the photo using your finger to pinch into place. Cover loosely with plastic wrap and refrigerate.
Peel, halve, core and slice the pears into 1/4 inch thick pieces. Place in large microwave safe bowl and sprinkle with lemon juice and 2 tablespoons granulated sugar. Cover with lid or plastic wrap. Microwave on high until pears turn translucent and release their juices, 4 to 8 minutes depending on how ripe they are. Stir once halfway through microwaving. Transfer to a colander to allow them to drain and let cool completely, about 30 minutes.The juice can be discarded.
Combine flour, brown sugar, corn starch, crystallized ginger, ground ginger, salt, and 2 tablespoons granulated sugar in medium bowl. Add melted butter and stir until mixture is completely moistened. Let cool.
Combine cranberries, fresh ginger, and remaining 1/4 cup granulated sugar in food processor and pulse until cranberries are roughly chopped, about 5-8 pulses. Return pears to now-empty bowl and add cranberry mixture, stirring to combine. Transfer mixture to dough-lined pie plate. Sprinkle topping over pear mixture, breaking apart any large clumps.
Place pie on the baking steel/stone/baking sheet and bake until juices are bubbling and topping is deep golden brown, 45 to 55 minutes, rotating pie plate halfway through baking. Let pie cool completely on wire rack, about 4 hours, before serving.
Can be served at room temperature, and paired with a scoop of vanilla ice cream.
Following these instructions insures you don't have a pie that's too wet, as the pears are pre-cooked in the microwave and their excess juices drained. It also has three types of ginger to make sure that special flavor survives the stronger flavors of the fruits.
I got the original recipe from Cooks Illustrated and modified just a bit to insure perfection.
Ingredients
1 pre-made pie crust (single crust only)
3 pounds Bartlett or Bosc pears
2 tablespoons lemon juice
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (3 3/4 ounces) all-purpose flour
1/4 cup packed (1 3/4 ounces) light brown sugar
2 teaspoons corn starch
2 tablespoons crystallized ginger, chopped
3/4 teaspoon ground ginger
1/8 teaspoon salt
5 tablespoons unsalted butter, melted and warm
8 ounces fresh cranberries
1 teaspoon grated fresh ginger
Instructions
Adjust oven rack to lowest position and heat oven to 400F degrees. If you have a baking stone or steel place this on the lowest rack and preheat. If not, place a rimmed baking sheet in the oven on the rack to preheat.
Place the pre-made pie crust in the pie pan. Tuck any excess dough under two double the thickness around the edge, and make a fluted edge as shown in the photo using your finger to pinch into place. Cover loosely with plastic wrap and refrigerate.
Peel, halve, core and slice the pears into 1/4 inch thick pieces. Place in large microwave safe bowl and sprinkle with lemon juice and 2 tablespoons granulated sugar. Cover with lid or plastic wrap. Microwave on high until pears turn translucent and release their juices, 4 to 8 minutes depending on how ripe they are. Stir once halfway through microwaving. Transfer to a colander to allow them to drain and let cool completely, about 30 minutes.The juice can be discarded.
Combine flour, brown sugar, corn starch, crystallized ginger, ground ginger, salt, and 2 tablespoons granulated sugar in medium bowl. Add melted butter and stir until mixture is completely moistened. Let cool.
Combine cranberries, fresh ginger, and remaining 1/4 cup granulated sugar in food processor and pulse until cranberries are roughly chopped, about 5-8 pulses. Return pears to now-empty bowl and add cranberry mixture, stirring to combine. Transfer mixture to dough-lined pie plate. Sprinkle topping over pear mixture, breaking apart any large clumps.
Place pie on the baking steel/stone/baking sheet and bake until juices are bubbling and topping is deep golden brown, 45 to 55 minutes, rotating pie plate halfway through baking. Let pie cool completely on wire rack, about 4 hours, before serving.
Can be served at room temperature, and paired with a scoop of vanilla ice cream.
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