Rather than making my homemade cranberry sauce this year, I decided to make a cranberry pie. I was inspired by a recipe I found in Martha Stewart’s New Pies and Tarts, which is a little different than the recipe on the website. Whatever. I put my own spin on it and now I’m sharing it with you. It is tart, but not too tart. I served the pie warm with vanilla ice cream and it was really, really good.
Cranberry Pear Pie
4 pears, Bosc is best
24 oz (6 cups) fresh cranberries
2/3 cup dark brown sugar, firmly packed
3 tbs cornstarch or tapioca
1 tsp salt
1 tsp vanilla
¼ tsp fresh cracked black pepper
1 tbs port wine
3 tbs cold butter, cut into bits
Preheat oven to 375° with rack in lowest position.
Peel and core pears, slicing 2 into eighths, the other into chunks. In a large bowl, toss pears, cranberries, brown sugar, cornstarch, and spices until fruit is evenly coated. Add vanilla and port, and stir until combined. Pour into pie shell and gently press fruit until evenly dispersed. Your pie will be high. Dot with butter. Top with pie pastry vented as you desire. You can simply cut slits for steam if you aren’t up for the challenge of cut-outs or lattice work. Need ideas? Martha has some for you, or be creative. I’ve spelled out words, cutout leaves and hearts, and made my own fake lattice. I like to make cutouts by hand, but you can use cookie cutters.
Bake on lowest rack for 15 minutes. Reduce temperature to 350°, move to middle rack, and bake for 40-45 minutes longer, or until crust is golden brown and filling is bubbling. Cool on wire rack.
Let’s look at pretty pictures now.