Monday, January 28, 2013

Pear-Cranberry Pie


Yes, I’m enamored with cranberries and you will be, too, after you taste this Pear-Cranberry Pie. The sour flavor of the craberries combines beautifully with whatever sweetener you choose. And the color! Who can resist the bright, shiny reds of cranberries. No need to buy canned cranberries or canned cranberry sauce. It’s so easy to cook your own, starting with raw cranberries that can easily be stockpiled in your freezer.

Have you noticed the spot in the right-hand column that says “Looking for a recipe using a certain ingredient? Look here... ?” Well, type in ‘cranberry’ or ‘cranberries’ and you’ll find that Step by Step in the Kitchen already features several recipes using cranberries. Here’s one more to use up those cranberries in your freezer.

PEAR-CRANBERRY PIE
(serves 6-8)


Ingredients...

1/2-cup sugar
11 ounces frozen cranberries
3 tablespoons cornstarch
1/4-cup water
18 ounces Bosc pears
Juice from 1/2 lemon
1 tablespoon white granulated sugar
1-1/2 teaspoons cinnamon powder
1/2-cup chopped walnuts
2 tablespoons butter
double pie crust

Directions...
1. In a 2-quart saucepan, combine sugar, cranberries, cornstarch and water. Bring to a boil over medium heat, stirring constantly. Lower heat if necessary. Stir gently. Boil one minute or until thickened. Set aside to cool.

2. Wash, peel, core and slice pears. Stir in lemon juice. Cover and set aside. Can be refrigerated.

3. Prepare your pie crust. Using a cookie cutter or some other method, cut small designs in the top crust. Or, cut several slits in the top crust after the pie is assembled.

4. Spread thickened cranberry mixture in pie pan on top of bottom crust.

5. Arrange pears on top of cranberry mixture.

6. Sprinkle sugar-cinnamon mixture on top of pears and then sprinkle with walnuts.

7. Divide butter into eight pieces and place on top of pie.

8. Add and attach top crust. Place pie plate on a baking sheet covered with aluminum foil, in case of spillover. Tear off four strips of foil and attach to each other, end to end. Use to cover outer edge of pie crust.

9. Bake in preheated 450-degree Fahrenheit oven for 10 minutes. Lower heat to 350-degrees and bake 30 minutes more. Remove foil and bake approximately 30 minutes more until golden brown and the filling can be seen bubbling through the openings in the top crust.

I chose Bosc Pears for this pie. Brought them home from the supermarket and let them sit on the counter for several days to ripen. At that point, they were just as firm as when I bought them. Peeled, they are lovely with no blemishes. A melon-baller came in handy for removing the core (a grapefruit spoon will work just as well). Although the Bosc Pears were just mildly sweet, I chose not to add any sweetener other than the sugar-cinnamon mixture being sprinkled on top.



I have to declare this my favorite dessert and my favorite overall next to the Scallop and Salmon with a Cranberry and Nut Sauce.


27 comments:

  1. Hmm... it looks so lovely. Do you have the recipe of Apple pie, Kathleen? I would highly appreciate if you would email it at pleisbilongtumi@gmail.com

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    1. Thanks, and your recipe is on its way, Muhammad!

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  2. This really does sound good. It's the its contrast of sweet and tart in the filling that has my attention. :)

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    1. As you now, ChgoJohn, contrasts in tastes and textures can do wonders.

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  3. Look's great Kathleen. Here some other pies you might like to try: There on my Recipes page under pie, but here is a faster link:https://www.dropbox.com/sh/m4l436d3xdslrnt/iqFt_hVXnr . You will see several pies. But the ones I have in mind are "Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel" and the other is "Ginger Spice Cranberry Apple Streusel Pie". I also have on similar to yours but with Peach in place of Pear.

    Thanks for sharing Kathleen and as always thanks for your comments and readership of Savor the Food.

    Chef Randall
    savorthefood.wordpress.com

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    1. Glad you like the pie, Randall, and I appreciate the links to yours.

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  4. Kathleen,
    I have nominated you and your blog for the Versatile Blog Award. Follow the link to except: http://savorthefood.wordpress.com/2013/01/30/something-to-proudly-display/

    Chef Randall
    Savorthefood.wordpress.com

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    1. Thank you, Randall. I have responded at the link you provided. Also, congratulations to you for being nominated for the Versatile Blog Award.

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  5. Hello Kathleen, I always get the munchies when I am working hard at the computer and this little sweet and tart pie sounds like the perfect break from a busy configuration day. Can you send a slice or 2 to Hong kong? Have a super week and take care, BAM

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    1. While I don't think slices of pie would make it through USPS channels or customs, if you're ever in NYS, I invite you and all your guys to stop for pie!

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  6. This looks really delicious and brings to mind a bit of nostalgia. Thank you for sharing the recipe!

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    1. Dear TableofColors ~ Thanks so much for stopping by. My intuition told me that perhaps cranberries and Minnesota go together. A little research showed me they do, thus the nostalgia, I'm assuming. I checked out your blog and will definitely be following it! Kathleen

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  7. What a beautiful pie. I love the vibrant color from the cranberries. I totally agree, the tartness from the cranberries would be lovely with any sweet fruit combination. :) I especially love the heart shaped vents you cut out. Perfect for V-day too.

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    1. Welcome to Step by Step in the Kitchen, Amy, and thank you for your observations on the Pear-Cranberry Pie. I just had to take a look at your blog and besides the wonderful recipes, I love that each post has one outstanding color. Excellent pics.

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  8. Hey Kathleen,

    How are you doing? Been checking to see what you have been posting. Hope everything is fine. I see New England is getting hit with a storm, let's hope it pass's New York this time.

    Thanks for viewing my blog, Savor the Food. I am looking forward to your future post's.

    Chef Randall
    savorthefood.wordpress.com

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    1. Thank you for your concern, Randall. The hardest hit areas are on the coast - NY City, Boston, etc. We're way inland, below NYS's Finger Lakes, and are only expecting 4-6". I just took a walk outside and it's really Christmasy. Love it!

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    2. Glad you are OK. Thanks for viewing my blog and always for your comments Kathleen. I am looking forward to your future posts. Oh and stay tuned I have one of your favorites getting ready to post at Savor the Food.

      Chef Randall
      savorthefood.wordpress.com

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  9. Wonderful recipe & loved those hearts on the pie perfect for the current valentine's atmosphere

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    1. Thanks Shweta. Glad you liked it. Your baked potato fries were delicious! http://shwetainthekitchen.blogspot.com/2013/02/oven-roasted-potato-fries-baked-potato.html

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  10. Pears and cranberries are so good together! Now, I'm wondering how many cranberries I still have stockpiled in my freezer...

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    1. I'm worried because my supply is running low and they won't be available around here till next fall. Hey, is it hot in Texas? I see you included ice cream in your recent post! http://lisaiscooking.blogspot.com/2013/02/lemon-ice-cream-with-citrus-cornmeal.html

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  11. looks scrumptiously tasty..you rock dear..:)
    Tasty Appetite

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    1. Too kind, Jay. Anyone who hasn't seen your blog with its wonderful curries, masalas, etc. is really missing out on a treat!

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  12. Hi Kathleen,
    This is my first visit to your blog,
    great recipes , congrats!
    The pear- cranberry pie looks delicious, perfect with a cup of coffe.

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    1. Welcome Daniela, glad to have you here and so glad I found your food blog. Lucky you, traveling around the world.

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