These days it seems like everything is all about pumpkin spice. Latte, cheesecake, Oreos. Now I love pumpkin, but I thought I'd share my very favorite autumn pie recipe with you. It's one of OG's favorites, too. Last year I made it for Thanksgiving and I plan to do the same this year. I challenge you to give it a try. You won't be disappointed!
Divine Pear and Cranberry Pie
2 unbaked 9-inch pie crusts, pierced with a fork
6 half-ripe pears, peeled, cored, and cut into chunks
2 tbsp fresh lemon juice
1/2 tsp grated fresh lemon zest
3/4 cup dried cranberries
1/2 cup sugar
3 tbsp all-purpose flour
Pinch of salt
2-3 tbsp milk
Sprinkling of sugar
- Gently toss pears with lemon juice, zest, and cranberries.
- Mix together sugar, flour, and salt. Combine with pear and berry mixture.
- Layer pear and berry mixture into first pie crust.
- Place second pie crust on top, seal edges, and cut small vents in the top with a knife.
- Gently brush the top pie crust with milk. Sprinkle with sugar.
- Bake in preheated 375-degree oven for 50-55 minutes.
- Let pie cool for 1 hour before slicing.
Happy Holidays!
Alison
www.alisonhenderson.com
11 comments:
Sounds really yummy!
Thanks, Alison. My fav. is the sweet/sour mix, which this seems to have. Would the dried cranberries be sweetened? Thanks for the recipe...it's a new one for me!
I try to avoid the kitchen but love pies. I just might have to give it a try. Sounds wonderful.
It is, Jannine! BTW, it's blustery here today, so I'm making your broccoli cheddar soup for dinner. We won't have sandwiches, so I'm thinking of crumbling some bacon on top.
Rolynn, I use Craisins. I've never checked, but I think they may be sweetened.
Brenda, you'll love it - I promise!
I just ate lunch but if I could pull that pie from your kitchen into my office, I'd be eating it right now. :-)
Leah, it's always a perfect time for pie!
Thanks for the recipe, Alison. It does sound good. Something even I might be able to pull off.
Margo, as far as I can tell it's foolproof. I've made it many times without a failure.
Sounds great, Alison. Thanks for sharing the recipe.
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