 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3/4 cup cold butter, cubed |
6 tablespoons cold water |
filling: |
4 cups sliced peeled fresh pears (about 5 medium) |
1/2 cup chopped dried cranberries |
1/2 cup chopped pecans |
1/2 cup honey |
1/4 cup butter, melted |
3 tablespoons cornstarch |
2 tablespoons grated lemon peel |
1 teaspoon ground cinnamon |
1 tablespoon milk |
1-1/2 teaspoons sugar |
Directions:
1. In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate.
2. In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon peel and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar.
3. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
|
|