Ingredients for Fresh Pear And Cranberry Pie
- Pastry For Single Crust Pie
- Red Pears
- Fresh Cranberries
- 1/4 cup granulated sugar + 1 tablespoon granulated sugar
- 2 tablespoons cornstarch
- Apple Cider
- Ground Nutmeg
- Caramel Ice Cream Topping
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How to Make Fresh Pear And Cranberry Pie
- Preheat oven to 375°F (190°C).
- Prepare your pie crust (using the recipe below or your favorite pre-made crust). Roll it out to a 13-inch circle and place it in a 9-inch deep-dish pie plate. Trim and crimp the edges.
- Peel, core, and slice 4 medium pears. Arrange half of the pear slices in the prepared pie crust.
- Sprinkle 1/2 cup fresh or frozen cranberries evenly over the pears.
- Arrange the remaining pear slices on top of the cranberries.
- In a medium bowl, whisk together 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1/4 cup apple cider, and 1/4 teaspoon ground nutmeg.
- Pour the sugar mixture evenly over the pears and cranberries.
- Cover the pie with aluminum foil.
- Bake for 40 minutes.
- Remove the foil.
- Sprinkle 1 tablespoon granulated sugar over the top.
- Bake for an additional 30-35 minutes, or until the pears are tender and the juices are bubbly.
- Remove from oven and let cool on a wire rack for at least 30 minutes before serving.
- While the pie is cooling, prepare the cranberry topping: In a small saucepan, combine 1/2 cup fresh or frozen cranberries and 2 tablespoons caramel topping.
- Bring to a boil over medium heat, then reduce heat and simmer for 1 minute, or until cranberries are softened.
- Remove from heat and let cool slightly.
- Spoon the cranberry topping evenly over the cooled pie.
- Serve warm or at room temperature. Drizzle with additional caramel topping, if desired.
- Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
784g
Fat
79g
Carbs
137g
