Cranberry Pear Pie
December 21, 2001 Helen B. - Baking Tester
About
This pie is tart but delicious! A great option for the Christmas season. Click here for a pie crust recipe that serves both vegan and gluten-free dietary needs.
Serves 8.
Ingredients
| Cranberries (fresh or frozen) | 3 cups | |
| Maple syrup | 1 cup | |
| Pears (peeled, cored and cut into 1/4 inch pieces) | 1 lb | |
| Corn starch | 4 1/2 tsp | |
| Cold water | 2 Tbsp | |
| Walnuts or pecans, chopped | 1/2 cup | |
| Salt | pinch | |
| Cinnamon | 1 tsp | |
| Unbaked pie crust | 1 ea | |
| Strips of dough for lattice top | as needed |
Directions
- Combine cranberries, syrup and pears in saucepan and bring to a boil.
- Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop.
- Dissolve cornstarch in the 2 Tbsp water. Stir into cranberry mixture and simmer for 1 minute, or until thickened.
- Stir in nuts.
- Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie pastry on top.
- Bake in the upper third of a preheated 425 deg. F. oven for 40 minutes, or until pastry is golden and filling is bubbling.
Folks wanting something a bit sweeter without using more maple syrup could add a small amount of liquid stevia extract.
This recipe is categorized as both plant-based and gluten-free. These labels assume an appropriate pie crust will be used.