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Cranberry-Pear Lattice Pie

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

cranberry pear lattice pie

Mike Garten

Yields:

12

Prep Time:

45 mins

Total Time:

2 hrs 15 mins

Almost too beautiful to eat, this tart pie will be a bright addition to your holiday dessert table.

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Ingredients

Easiest Ever Pastry Dough, 2 servings

2 1/2 cups
all-purpose flour
2 Tbsp.
sugar
1 tsp.
Kosher salt
1 cup
cold unsalted butter, cut up
2 Tbsp.
distilled white vinegar
2 Tbsp.
ice-cold water, plus 2 to 3 teaspoons if necessary

Cranberry-Pear Lattice Pie

2 lb.
Bartlett pears (4 to 5 large)
1
package cranberries, thawed if frozen (10-to-12-ounces)
2 tsp.
grated orange zest
2 Tbsp.
fresh orange juice
2 Tbsp.
cornstarch
1/2 tsp.
ground cinnamon
1/2 cup
plus 1 tablespoon sugar
1 Tbsp.
whole milk
Pinch freshly ground nutmeg

Directions

1. Step 1Make double the amount of Easiest Ever Pastry Dough (2 servings total).
2. Step 2Make Pie: Peel and core pears, then cut into 1⁄2-inch-thick slices; transfer to large bowl. Toss with cranberries, orange zest and juice, cornstarch, cinnamon, nutmeg and 1⁄2 cup sugar.
3. Step 3On lightly floured surface, roll 1 disk dough into 13-inch round. Fit into bottom and up side of 9-inch pie plate. Spoon pear mixture into prepared crust, mounding it.
4. Step 4On lightly floured surface, roll out remaining disk dough. Using pastry wheel, pizza wheel or paring knife, cut three 2-inch-wide strips and 6 thinner strips dough. Weave pastry strips over filling.
5. Step 5Trim dough so overhang is even all the way around (about 1 inch from edge of rim). Fold overhang under itself and crimp as desired. Cover and refrigerate while oven preheats.
6. Step 6Heat oven to 400°F. Brush lattice with milk and sprinkle with remaining tablespoon sugar. Place pie on rimmed baking sheet; bake 25 minutes. Cover edges of crust with foil to prevent overbrowning and continue to bake until filling bubbles and crust is golden brown, 30 to 40 minutes more. Transfer pie to wire rack to cool.

Nutritional information (per slice): About 330 cals, 3 g protein, 46 g carbs, 16 g fat (10 g sat), 4 g fiber, 165 mg sodium.

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