Pear-Cranberry Pie Recipe
All purpose flour, for dusting
1 recipe Pate Brisee for crust (See Below)
4 ripe Bartlett pears
4 1/3 cups fresh or frozen cranberries
2/3 cup packed dark brown sugar
2 tablespoons cornstarch
1 teaspoon coarse salt
2 tablespoons cold unsalted butter (cut into small pieces)
1 large egg yolk
1 tablespoon heavy cream
½ cup apricot preserves
1. Roll out one disk of dough to 1/8 inch thick. Fit into 9 inch pie plate and trim edges. Chill 1 hour or up to overnight.
2. Roll out second disk of dough to 1/8 inch thick. Cut out pattern with cookie cutters. Use square for lattice effect. Cut around edges so that you have a round pie top.
3. Use leftover dough to cut out additional squares, flowers, (your choice of shape), for the crust of the pie. Chill pie top and cut out shapes in fridge for 1 hour or up to overnight.
4. Preheat oven to 375 degrees.
5. Peel and core pears. Very thinly slice 2 pears lengthwise; cut remaining 2 pears into 8 wedges each.
6. Toss pears, cranberries, brown sugar, cornstarch, and salt. Pour into pie shell; gently press to make level. Dot with butter.
7. Whisk egg yolk and cream to create egg wash.
8. Place pie top design/crust over the top of the pie. Gently press edges of crust togther to seal; trim edges if necessary.
9. Lightly brush egg wash on pie top.
10. Arrange shapes along the edge of the pie to create crust. Lightly glaze each piece as you go. You can make shapes overlap or butt them up next to one another. This depends on the design you wish to create.
11. Put pie in the oven on middle rack. Bake until golden brown and juices bubble – aprox. 1 ½ hours. Pull out and cool when done.
12. Meanwhile, heat preserves in a sauce pan over medium heat till warm. Puree in a food processor till smooth. Press through fine sieve into a bowl. Brush warm pie with generous amounts of apricot glaze.