POACHED-PEAR AND CRANBERRY PIE

Poached-Pear and Cranberry Pie image

We use pate brisee for the bottom crust of this holiday party-ready Poached-Pear and Cranberry Pie, as well as cookie dough-inspired cutouts embellish the top. Pears and cranberries are simmered with white wine and spices for the sweet, fragrant filling.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

Previous Next

Ingredients

2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc
1 cup sugar
2 cinnamon sticks
1 star-anise pod
1 vanilla bean, seeds scraped
2 cups fresh or frozen cranberries
4 to 5 firm but ripe Bosc pears, peeled, quartered, and cored
1 egg, lightly beaten
Fine sanding sugar, for decorating

Steps:

Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.
On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.
Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.
Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.

*** Explore more Poached-Pear And Cranberry Pie Recipes »

Comment
Leave a comment

Melissa Dodd

[email protected]

I've made this pie several times now and it's always a hit! It's the perfect dessert for any occasion.

wasim laghari

[email protected]

This pie is absolutely delicious! The pears and cranberries are a perfect combination and the crust is flaky and delicious.

Ross Bogantes

[email protected]

This pie is the perfect way to use up leftover cranberries. It's also a great dessert for a crowd.

Devkaran Saini

[email protected]

I made this pie for a potluck and it was a huge success! Everyone loved it.

Ali khan sahito

[email protected]

This pie is so easy to make and it's always a hit! The pears and cranberries are a great combination and the crust is always perfect.

SAGHARA_ BOY

[email protected]

This pie was a bit too tart for my taste, but my husband loved it. I think next time I'll use less cranberries.

Armish moiz

[email protected]

I've made this pie several times now and it's always a hit! It's the perfect dessert for any occasion.

Zonain king Zonain king

[email protected]

This pie is the perfect fall dessert! The pears and cranberries are a great combination and the crust is flaky and delicious.

Gonigoni Gonigoni

[email protected]

I'm not a baker, but this pie was easy to make and turned out delicious! I'll definitely be making it again.

Elyana Smith

[email protected]

This pie was easy to make and turned out great! The only thing I would change is to use a different type of crust. The one in the recipe was a bit too dry for my taste.