Cran Pear Pie

Even though this pie tastes like Christmas I craved it last week.  When I saw fresh Bosc pears in the market I remembered I had frozen some whole fresh cranberries and caved in to that craving.  My 18 year old son said it tasted like "Santa Clause, jingle bells, holly and ivy, gingerbread houses and Christmas lights!"  He also said it tastes how Christmas candles smell.  Well, cranberry lover that I am, I am ready for this pie anytime of the year!

I copied this recipe from a magazine.  I can't recall which one and I can't find this recipe on line.  But it is truly a wonderful combination resulting in a new taste--not cranberry or pear.  Have I mentioned how much I like this?

CRAN PEAR PIE

Pie Dough Prep

Roll out pie dough and make base in a 9 inch pie pan.  Roll out another circle of dough on waxed paper and place in freezer for 5 minutes to chill.  Use cookie cutters to make shapes for pie top and put back in freezer until ready to use.

Pie Filling

1/2 tsp lemon zest
2 T lemon juice
3 lb. Bosc pears, peeled and cut into 1/2 inch chunks
1 c. fresh (or frozen) cranberries, chopped in food processor
3 T cornstarch
1/4 tsp. ground nutmeg
3/4 c. sugar

Combine all ingredients in a bowl and place on top of dough lined pie plate.

Dot with 1 T. butter.   Top pie with dough cut outs and brush with cream.  Sprinkle with sugar.  

Bake in pre-heated oven at 425 degree for 20 minutes and then reduce heat to 350 for 1 hour.   Cool.  Serve warm or at room temperature.