Pear-Cranberry Lattice Pie |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Celebrate with this flavorful treat from Marian Platt, a Sequim, Washington field editor. Itâs a delightful choice for Thanksgiving, Christmas or any fall occasion. 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 |
Directions:
1. 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.
2. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
3. In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning.
4. 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. Yield: 6-8 servings.
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