DEEP-DISH PEAR/CRANBERRY PIE

By Ellen Bales
@Starwriter

This is such an easy-to-make pie. The only real work is in coring and slicing the pears, or mixing up the crust if you make your own. I use a refrigerated pie crust--I find them to be just as good as homemade in most cases.

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr

Ingredients

1/3 c: sugar
2 Tbsp: all purpose flour
1/4 tsp: ground nutmeg
1/4 tsp: ground ginger
6 medium: pears cored and sliced
1 c: fresh or thawed frozen cranberries
1: refrigerated pie crust, top crust only

Step-By-Step

1In a very large bowl combine sugar, flour, nutmeg and ginger. Add pear slices and cranberries; toss gently to coat.

2Transfer mixture to an ungreased 2-qt. baking dish or casserole.

3Roll out the pastry dough and place on top of baking dish. Crimp edges and make slits in top. May brush top of crust with a little milk and sprinkle with some sugar.

4Bake in a 375-degree oven, uncovered, for 55 to 60 minutes or until pear mixture is bubbly.

5Cool pie about 30 minutes and serve warm.

See Recipe Card