Pear Cranberry Pie
Makes one 10-inch (25-cm) pie (serves 8)

It's time to give pears their due. For some reason they are passed over in favor of apples in so many recipes, when pears can have so much to offer. The amazing color, fragrance, and mellow flavor of a perfectly ripe pear is the stuff of poetry. In this pie the intense tartness and vivid color of cranberries is a perfect match for the subtle sweetness and tender texture of pears. A hint of orange and a sweet crumbly streusel topping make this a perfect fall pie.

Ingredients

• 1 Recipe Double Crust Pastry (page 32 in Wanda's Cookbook)
• 5 cups (1.2 L) peeled and cored pears, cut into 1-inch (2.5-cm) pieces
• 1 ½ cups (360 mL) cranberries
• ¾ cup (180 mL) granulated sugar
• 3 Tbsp. (45 mL) cornstarch
• 1 Tbsp. (15 mL) lemon juice
• 1 Tbsp. (15 mL) orange zest

• 1 egg beaten with 1 Tbsp. (15 mL) cold water
• ¼ cup (60 mL) butter, cut into ½-inch (1.2-cm) pieces
• ½ cup (120 mL) granulated sugar
• ½ cup (120 mL) all-purpose flour

Directions
Prepare the pastry as directed, setting aside the smaller disk. Preheat the oven to 400°F (200°C).

In a large bowl, combine the pears, cranberries, the ¾ cup (180 mL) sugar, cornstarch, lemon juice, and orange zest. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.

On a lightly floured board, roll out the remaining disk of dough in a circle 1.8-inch (.3-cm) thick. Cut it into ten ¾-inch (1.8-cm) strips using a knife or decorative crimper. Weave a lattice, beginning at the center of the pie, trim the strips, seal and flute the edges. Brush with the egg wash. In a small bowl, combine the butter, the ½ cup (120 mL) sugar, and flour. Use your fingertips to crumble the mixture until it resembles coarse meal (or combine with a food processor). Sprinkle the topping over the pie.

If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the oven temperature to 350°F (175°C) and bake for 50 to 60 minutes, or until it's bubbly in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to 2 days.

See more of Wanda's recipes...