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Poached-Pear and Cranberry Pie

Recipe photo courtesy of Mike Krautter

Martha uses pate brisee for the bottom crust of this holiday party-ready pie, as well as cuts it out like cookie dough to embellish the top. Pears and cranberries are simmered with white wine and spices for the sweet, fragrant filling.

Source: Martha Bakes, Episode 1011
Yield

Ingredients

Pate Brisee

Filling

Directions

Cook's Notes

Reserve poaching liquid to make ice cream, if desired.

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