Pear Cranberry Pie: Reloaded

Name: Pear Cranberry Pie: Reloaded
Prep time: 60 min
Cook time: 60 min
Total time: 210 min
Yield: 6
Cuisine: American
Ingredients: 2 ¾ cup All-Purpose Flour (2 3/4 cups, approximately all-purpose flour, plus extra for dusting); 1 ½ tsp Kosher Salt (1 teaspoon kosher salt + 1/2 teaspoon kosher salt); 2 tbsp Granulated Sugar (1 tablespoon sugar + 1/4 cup plus 1 tablespoon plus 1 teaspoon sugar, divided); 12 tbsp Unsalted Butter (12 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled); ¼ cup Shortening (1/4 cup plus 2 teaspoons vegetable shortening, cut into 1/2-inch pieces, chilled); 6 tbsp Cranberry Juice (6 tablespoons all-natural cranberry juice (not cocktail), chilled); 3 ½ lb Pear (3 1/2 pounds pears (a mixture of Anjou and Bosc)); 1 cup Cranberry Sauce (1 cup Just Cranberry Sauce, room temperature); ¼ cup Tapioca Starch (1/4 cup tapioca flour); 1 tsp Lemon Juice (1 teaspoon freshly squeezed lemon juice); 1 tsp Thyme (1 teaspoon minced fresh thyme)

A layered American fruit pie featuring pears and cranberry sauce in a double crust, made with a food processor for the dough and a fruit filling reduced for intensity.

210 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

All-Purpose Flour2 ¾ cup · 2 3/4 cups, approximately all-purpose flour, plus extra for dusting
Kosher Salt1 ½ tsp · 1 teaspoon kosher salt + 1/2 teaspoon kosher salt
Granulated Sugar2 tbsp · 1 tablespoon sugar + 1/4 cup plus 1 tablespoon plus 1 teaspoon sugar, divided
Unsalted Butter12 tbsp · 12 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
Shortening¼ cup · 1/4 cup plus 2 teaspoons vegetable shortening, cut into 1/2-inch pieces, chilled
Cranberry Juice6 tbsp · 6 tablespoons all-natural cranberry juice (not cocktail), chilled
Pear3 ½ lb · 3 1/2 pounds pears (a mixture of Anjou and Bosc)
Cranberry Sauce1 cup · 1 cup Just Cranberry Sauce, room temperature
Tapioca Starch¼ cup · 1/4 cup tapioca flour
Lemon Juice1 tsp · 1 teaspoon freshly squeezed lemon juice
Thyme1 tsp · 1 teaspoon minced fresh thyme

Make it mine in the app

Steps

1Combine the flour, salt, and sugar in the bowl of a food processor and pulse 3-4 times.
2Add the butter and pulse until the mixture looks mealy, 5-6 times.
3Then, add the shortening and pulse until incorporated, another 3-5 pulses.
4Remove the lid and drizzle in the cranberry juice. Replace the lid and pulse until the mixture begins to hold together and pull away from the sides of the bowl.
5Dump the mixture onto a clean surface and squeeze together with your hands to form a smooth ball. Divide the ball in half and press each into a disk about 1-inch thick. Wrap each dough in plastic wrap and refrigerate for at least 1 hour. (You can refrigerate longer, even overnight, but the dough will have to sit at room temp for 15 minutes to be malleable enough to roll.)
6Peel, core, and slice pears into 1/8-inch slices and move to a large mixing bowl.
7Add 1/4 cup of the sugar and toss with your hands to thoroughly coat.
8Set aside for 45 minutes, tossing again halfway through, then transfer to a colander set over a large bowl and set aside to drain for 45 minutes.
9Transfer the accumulated juices (you should have about 1/4 cup) to a small saucepan and reduce over medium heat to 2 tablespoons, about 3 minutes. Set aside to cool.
10Stir the remaining sugar into the pear slices along with the Just Cranberry Sauce, tapioca flour, lemon juice, salt, and thyme. Set aside.
11Crank your oven to 400℉ and move a rack to the lowest position.
12Place a 12" x 24" piece of wax paper on a clean work surface and lightly dust with flour.
13Remove the dough disks from the refrigerator and allow them to come to room temp, about 15 minutes. Discard the plastic wrap from one and place the dough on the wax paper. Dust with a bit more flour and roll into a 12" x 12" circle.
14Carefully peel the wax paper off and place the dough into the tart pan, gently pressing it into the edges. (See the note on dough movement below.)
15Pour the pear mixture into the bottom of the pan, then roll out the second dough disk in the same manner as the first. Place this dough over the pears and seal the edges of the pie, trimming any excess dough.
16Make a few slits in the top of the crust with a paring knife to give steam a way out. Park the pie in a foil-lined sheet pan and brush the top of the crust with the reduced juice.
17Bake for 1 hour.
18Transfer the pie to a cooling rack and rest for at least 4 hours before removing from the tart pan and slicing.