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Ingredients
- Ingredients/DOUGH
- 1 1/4 cups all-purpose flour, plus extra for rolling
- 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
- 4 to 6 Tbsp ice water, very cold
- Ingredients
- 4 pounds (about 8) Bosc or Bartlett pears (ripe but still quite firm, NOT soft), peeled, cored, cubed into 1-inch pieces (or halved)
- 1-inch piece of fresh ginger, peeled, chopped
- 1/2 cup granulated sugar (do not sub brown sugar, it will change the taste too much)
- 1/4 cup (half a stick) butter, cut into small cubes
- 1 pie crust recipe
- 1 cup fresh or frozen cranberries
- 1 teaspoon almond extract
Directions
- Method
- 1 Make pie dough from one recipe of a butter crust, or buy the kind of frozen pie crust that is folded in a box and lays out flat.
- 2 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Toss together in the pan the cubed pears (or pear halves if using), ginger, and sugar, and spread out evenly in the pan. Dot the top with butter. Roast for 1 to 1 1/2 hours, until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool.
- 3 Use a slotted spoon to lift the pears out of the roasting pan, and place in a large bowl. Stir in the cranberries and almond extract.
- 4 Preheat oven to 350°F. Roll-out the pie dough to a 13-inch diameter. Place on a rimmed baking sheet. Mound the pear and cranberry filling in the middle of the dough round, leaving a 2 to 3 inch border. Fold up the edges over the fruit, pleating the crust around the edges, leaving most of the fruit exposed in the center. Chill for half an hour before baking.
- 5 Bake for 1 hour, or until the crust is nicely browned.
- Cool on a rack for at least an hour before serving.
- Method/DOUGH
- 1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably an hour or longer) so that they become thoroughly chilled.
- 2. In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
- 3. remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
- 4 Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 357 | |
| Calories from Fat 169 | 47% |
| Total Fat 19.01g | 24% |
| Saturated Fat 10.08g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 265mg | 11% |
| Potassium 58mg | 2% |
| Total Carbs 44.01g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 13.42g | 9% |
| Protein 3.04g | 5% |
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