Throw some sweet seasonal fruits into a pie crust for a sweet holiday treat.
Becky Low shares how to make a spiced cranberry pear pie.
Spiced Cranberry Pear Pie
Egg wash (1 egg, 1-tablespoon milk) optional
1 double pie crust (homemade or store-bought)
2 cups fresh or frozen cranberries (not canned)
4 cups peeled, sliced pears (about 3-4 pears)
1 tablespoon lemon juice
¾ cup sugar
2 tablespoons tapioca (see notes)
1½ – 2 teaspoons pumpkin pie spice
2 tablespoons cold butter
Coarse sugar, optional
Preheat oven to 350 degrees. Whisk together egg and milk to create optional egg wash; set aside.
Prepare pie crust (if making your scratch recipe; or follow package directions if using store-bought).
Wash cranberries; peel, core, and coarsely chop pears. Toss fruit with lemon juice.
Whisk together sugar, tapioca, and pumpkin pie spice. Add to fruit and toss to mix.
Line 9-inch pie plate with one pie crust. Add fruit; cut butter into small pieces and arrange over fruit. Moisten fingers with water and lightly brush the top edge of pie crust. Place second pie crust on top of fruit and gently press edges to seal. Brush top with prepared egg wash. Cut off excess crust and flute or crimp the edges. Cut vent holes in top crust. Sprinkle with optional coarse sugar.
Place pie on large baking sheet (to catch spills). Bake 60-65 minutes or until fruit is tender and crust is browned. Serve warm or cold with scoop of ice cream.
* Replace apples for pears, or a combination of both
* Replace tapioca with 1-tablespoon cornstarch or flour
Homemade Pumpkin Pie Spice
3 tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 ½ teaspoons cloves
1 ½ teaspoons allspice
Replace pie crust with the following crisp ingredients. Place fruit mixture in a casserole or 9×9 baking pan. Mix together the following ingredients and sprinkle over top of fruit. Bake as directed above.
3 cup rolled oats, NOT instant oatmeal
1 cups chopped walnuts or pecans
½ cup honey
¼ cup butter, melted
1 ½ teaspoons cinnamon
½ teaspoon vanilla
Mix all ingredients well.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.