Pear-Cranberry Pie with Faux Lattice
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Martha Stewart Living, November 2007
- Yield Makes one 9-inch pie
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Ingredients
- All-purpose flour, for dusting
- Pate Brisee
- 5 ripe Bartlett pears (2 1/2 pounds; Bosc or Anjou can be substituted)
- 6 cups (24 ounces) fresh or frozen cranberries
- 1 cup packed dark-brown sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons coarse salt
- 1 vanilla bean, halved lengthwise
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 cup apricot preserves
Directions
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On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
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On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
- Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
- Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
- To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
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Lightly brush lattice with egg wash.
Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
- Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
- Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.
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Be sure to read: 1 1/2 tsp COARSE salt - this is considerably less salt than the same amount of fine (or table) salt! I'd also suggest using rehydrated dried cranberries, or doing a very quick simmer of fresh berries in a small amount of simple syrup - just until they pop. Drain the berries and use in the pie, and reserve the cranberry syrup for pancakes!
I should have read the comments! yes, the cranberries are TOO TART, and i only used 12 oz! i am a cranberry fan, but i think these should be treated first, And YES, 1 1/2 tsp salt is too much! i also wonder if this recipe was tested, or if there is a step missing, or what. disappointing!
I made this pie for Thanksgiving but it was way too tart. I think I should have used dried cranberries instead. Also, I should have known that a one teaspoon of salt is too much for a pie this size. This pie was so salty and so tart that we ended up throwing it away. Very disappointing.
I made the filling according to the recipe, but instead of a lattice top, sprinkled on a streusel top. It complemented the cranberries well; my guests just loved it.
The pie was a great hit at Thanksgiving! I added 2 granny smith apples
I used four pounds of pears and fourteen ounces of cranberries, and I still found the pie to be quite tart, although not unpleasantly so. However, I do think that the recipe calls for too much salt: 1/2 - 3/4 of a teaspoon would be sufficient. I keep detecting hints of saltiness in the pie, which is rather disappointing. I think some ice cream will mitigate this problem.
This pie was wonderful. Directions were perfect. The pears need to be really ripe and juicy. Even the kids loved it. I did serve it warm with a caramel based ice cream and and a drizzle of caramel honey butter
I made this pie for Thanksgiving and I've really messed up with cranberries before so I upped the pears and lowered the cranberries because I know their tartness can overpower. My pie pan wasn't a deep dish like this recipe calls for so I cut the filling recipe in half. I used 4 large pears and about 9 oz of fresh cranberries, which is a little less than a bag of the Ocean Spray brand. I added a little more sugar and some cinnamon, nutmeg
This pie looked fantastic, although I made a real lattice crust, but it was so tart I didn't think it was edible. My dinner guests did eat it but were probably just being polite while choking it down! Was this recipe tested before publishing it?
My crust came out great, however the cranberries were still too tart (sour). I used fresh cranberries (Ocean Spray). Has anyone else made this pie, and if you have - is there any advice? Should I use more sugar?