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REC: Pear-Cranberry Pie With Crumb Topping...

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Joined: Dec 16, 2005

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Posted to Thread #173 at 1:40 pm on Dec 20, 2005

Pear-Cranberry Pie With Crumb Topping

Recipe By :Melissa Murphy
Serving Size : 8

1/2 recipe Sweet Melissa Flaky Pie Dough -- (See Recipe)
1 large egg -- beaten with
1 tablespoon milk -- or cream
***TOPPING***
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar -- (packed)
1/4 recipe Gingersnaps -- (12 cookies) crushed (or use 4-oz of spicy store bought cookies)-I just use store-bought
1/8 teaspoon ginger
1/8 teaspoon salt
1 stick unsalted butter -- melted and cooled
***FILLING***
2 pounds Anjou pears -- (about 5) ripe, peeled, halved, cored and sliced 1/4-inch thick
1 1/2 cups fresh cranberries
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/4 cup sugar
2 tablespoons cornstarch

1. On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch glass pie plate. Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pieshell until chilled.

2. MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

3. MAKE THE FILLING: Preheat the oven to 350 degrees. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.

4. Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.


Sweet Melissa Flaky Pie Dough

2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
6 tablespoons unsalted butter -- cold, cut into small pieces
1/4 cup vegetable shortening -- cut into small pieces and chilled
5 tablespoons ice water -- up to 6

In a food processor, combine the flour, salt, lemon zest and cinnamon. Add the butter and shortening and pulse until the butter is the size of small peas. Transfer the mixture to a large bowl. Add the ice water and stir with a fork until the dough comes together. Divide the dough in half and pat each piece into a 6-inch disk. Wrap the disks in plastic and refrigerate 1 of them for at least 1 hour before rolling out. Put the second disk of dough in a sturdy resealable plastic bag or wrap it again in foil and freeze for later use. Thaw the dough without unwrapping it.


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