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Pear-Cranberry Pie with Faux Lattice

Recipe photo courtesy of Laurie Frankel

Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice, which has been brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.

Source: Martha Stewart Living, November 2007



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How would you rate this recipe?
  • DueBaci
    28 NOV, 2014
    Recipe is in Martha's Pies and Tarts book. AFTER I made the pie I ventured online and read all these comments! I used less cranberries. My bag was 12 oz and I tossed 2-4 oz out that were mushy. I used 1 tsp regular salt, not course. End result: Everyone ate up all the pie ! They loved it. No salty taste. What I would change next time: 1 cup dark brown sugar, 1/2 tsp kosher salt, 8 oz fresh cranberries, 5 pears, BAKE 75 MIN then check. 90 minutes would have been too long for my pie.
  • Tarc
    25 SEP, 2010
    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!
  • afawendy
    26 DEC, 2009
    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!
  • neginz
    8 DEC, 2009
    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.
  • jubilee91
    13 FEB, 2008
    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.
    8 DEC, 2007
    The pie was a great hit at Thanksgiving! I added 2 granny smith apples
  • mariarpost
    7 DEC, 2007
    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.
  • gramjan
    5 DEC, 2007
    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
  • ashleybee
    24 NOV, 2007
    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
  • anothernancy
    24 NOV, 2007
    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?

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