Pear Cranberry Almond Pie

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Cranberries, fresh or frozen
  • 4 Pears, ripe

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 3 tbsp Cornstarch
  • 3/4 cup Granulated sugar

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 2 tbsp Butter, salted

Found on icecreaminspiration.com

Description

Ingredients

• Two recipes for your favorite pie crust dough--one to go in the bottom of the pie plate, and one to form the lattice on top.
• 4-6 ripe pears, peeled, cored, and sliced (you should have about 6 cups of sliced pears)
• 1 1/2 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 3 Tbsp. cornstarch
• 2 tsp. ground cinnamon
• 1/4 cup slivered almonds
• 2 Tbsp. salted butter, cut into small squares
• egg wash: 1 beaten egg with 1 Tbsp. milk

Directions

• Prepare the pie crust dough. Press one recipe into the bottom and up the sides of a 9 pie plate. Keep the other dough in the refrigerator until ready to use.
• Mix the sliced pears, cranberries, slivered almonds, sugar, cornstarch and cinnamon together.
• Pour into your pie plate atop your pie crust.
• Drop the small squares of butter randomly atop your filling.
• Remove other recipe of pie crust dough from the fridge. Roll out onto a floured surface. Using a pastry wheel, cut into 1 strips.
• Arrange the lattice on the pie, weaving the strips over and under each other, folding the strips back as necessary to place other strips underneath.
• Crimp the edges of the crust, making sure that the lattice pieces are crimped well with the dough in the pie plate.
• Using a pastry brush, brush the top with your egg wash. Sprinkle with sugar if desired.
• If freezing, cover tightly with plastic wrap and put inside a large Ziploc bag.
• To bake the pie straight from the freezer, remove all plastic wrap and put the pie on top of a cookie sheet.
• Place inside an oven preheated to 425 degrees.
• Bake for 20 minutes, and then turn down your oven to 350 degrees.
• Bake for another 60-70 minutes, covering the edges with foil or a pie shield as necessary to keep the edges from browning.
• Remove from the oven and let cool at room temperature for at least three hours.
• If baking this pie fresh (without freezing), place on a cookie sheet and put in a 425-degree oven for 15 minutes. Then turn the heat down to 350 degrees and bake for another 30-35 minutes, covering the edges as needed.
• Remove from the oven and let cool at room temperature for at least three hours.