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Pear Cranberry Ginger Pie
Melissa Hart

Pear Cranberry Ginger Pie

Pears bring honeyed softness, cranberries bring sharp little bursts and ginger keeps the combination from tasting like canned holiday sauce. Use pears that yield slightly at the neck but are not soft. Overripe fruit turns the bottom crust wet before the cranberries finish popping.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 5 cups peeled sliced firm-ripe pears
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp ground ginger
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
  2. Toss the pears, cranberries, sugar, cornstarch, ginger and lemon juice.
  3. Fit one rolled dough disk into a 9-inch pie plate, add the filling, and dot with butter.
  4. Cover with the second rolled crust, trim and crimp, cut steam vents, and brush with egg wash.
  5. Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until the cranberries burst and thick juice bubbles through the vents.
  6. Cool for 3 hours before cutting.