Celebrate any season with this flavorful treat from Marian Platt, a Sequim, Washington field editor.
PREP: 25 min.
BAKE: 55 min. + cooling
Yield: 6-8 servings
INGREDIENTS
Pastry for double-crust pie (9 inches)
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
5 cups sliced peeled fresh pears
2 cups fresh or frozen cranberries, thawed
2 tablespoons butter
1 egg
1 tablespoon milk
Additional sugar
PROCEDURE
Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter.
With a fluted pastry wheel, pizza cutter or sharp knife, cut remaining pastry into eight 1-in. strips. Twist strips; position parallel to each other and about 1/2 in. to 3/4 in. apart over filling. Trim strips evenly with pastry edge. Seal and flute edges.
In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning.
Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake for 40- 45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Recipe taken from Taste Of Home magazine October-November 2006
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