5 pears, peeled and sliced into thin chunks (about 1" inch)
2 cups cranberries, fresh or frozen (if using frozen, do not thaw first)
1 teaspoon lemon juice (fresh squeezed)
1 tablespoon unsalted butter, very cold and cut into tiny pieces
1 large egg
1 teaspoon milk
Turbinado sugar, optional
Lightly spray a 9" pie pan with non-stick spray; set aside. Line a baking sheet with parchment paper; set aside. Roll one piece of pie crust into a 12" round, then carefully place it in the prepared pie pan.
Using your hands, gently fit the dough into the bottom of the pan and up the sides. Sprinkle the bottom of the pie crust with one teaspoon of flour and one teaspoon of granulated sugar, mixing them together so they evenly coat the bottom of the crust. Trim the crust with kitchen sheers, leaving one inch of pie crust overhang. Place pan in the refrigerator until needed.
Roll the second piece of pie crust into a 12" round. Using a ruler and a paring knife, cut 18 strips, each about a 1/2 inch wide. Don't worry if they end up being a little uneven - it happens! In groups of three, gently braid the strips. Carefully transfer the braids onto the prepared baking sheet and place in the refrigerator until needed.
Place the pear juice in a small saucepan and bring to a boil over medium-high heat. Continue cooking, stirring frequently, until you have 1/4 cup of pear juice reduction; about 10 minutes. Remove from heat and set aside until needed.
In medium bowl combine both sugars, cornstarch, and spices; set aside. In a large bowl combine pears, cranberries, pear juice reduction, and lemon juice. Add the dry mixture and toss well to coat.
Using a slotted spoon, fill the chilled pie crust with the cranberry pear filling, leaving excess juices that drip through the spoon behind. Sprinkle the butter pieces on top of the fruit filling. Remove the pie crust braids from the refrigerator and place them on top of the filling. Tuck the excess dough around the edges under itself and crimp the crust using your thumb and index finger. Place the pie in the refrigerator for 20 minutes.
In the meantime, preheat the oven to 425 degrees (F). Make an egg wash by whisking together the egg and milk until well combined. Brush the egg wash over the braids and crust of the unbaked pie, then sprinkle with the turbinado sugar, if using. Place the pie on a large baking sheet. Bake for 15 minutes, then reduce the heat to 350 degrees (F), and continue baking for an additional 55 minutes, or until the crust is golden brown and the filling is bubbling. To avoid over browning, you may want to place a piecrust shield on the pie after 30 minutes of baking. Carefully remove the pie from the oven and place it on a wire rack. Cool completely before cutting, about 6 hours.
This pie will keep, loosely covered, at room temperature for one day. You may also tightly wrap it and store it in the fridge for up to one week.
Serving Size1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/cranberry-pear-pie/