Best Pear Cranberry Pie With Faux Lattice Recipes

PEAR-CRANBERRY PIE WITH FAUX LATTICE

Steps:

• On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
• On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
• Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
• Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
• To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
• Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
• Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
• Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.

POACHED-PEAR AND CRANBERRY PIE

Steps:

• Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
• Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
• Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.
• On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.
• Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.
• Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.

PEAR-CRANBERRY PIE WITH FAUX LATTICE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch deep-dish pie plate; trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• On lightly floured parchment, roll out remaining disk of dough as in step 1. Top with an inverted 9-inch pie plate, and gently press to make a light indentation. Using a 1-inch square cutter, cut lattice pattern out of round, leaving at least 1/2 inch between cutouts and edge of indented round. Transfer squares to a parchment-lined rimmed baking sheet. For partial squares where lattice meets edge, make a very light indentation with cutter, then cut out portion inside round with a paring knife.
• Using a paring knife, cut out the round, leaving an additional 1/2 inch dough beyond indented circle. Reroll scraps; cut out as many additional squares as possible, and transfer to baking sheet. Transfer parchment with cutout top to another baking sheet. Refrigerate both 30 minutes.
• Preheat oven to 375°F, with rack in lower position. Peel and core pears. Very thinly slice 2 pears lengthwise; cut remaining 2 pears into 8 wedges each.
• In a bowl, toss together pears, cranberries, brown sugar, cornstarch, and salt. Pour into pie shell; gently press to make level. Dot with butter. Whisk together egg yolk and cream; lightly brush over edge of pie shell. Gently place another baking sheet on top of chilled lattice (still on parchment); carefully invert. Slide lattice on top of filling, centering; remove parchment. Gently press edges of crust to seal; trim dough, if necessary.
• Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping slightly. Lightly brush top of each square with egg wash as you work. Refrigerate 15 minutes. Bake pie on a parchment-lined baking sheet until crust is golden brown and juices are bubbling, about 90 minutes. (Tent with foil if crust browns too quickly.) Let cool on a wire rack 5 minutes.
• Meanwhile, heat preserves in a saucepan over medium until loose. Pass through a fine sieve into a bowl. Brush warm pie all over with glaze. Let pie cool completely on wire rack.

PEAR-CRANBERRY MINCEMEAT LATTICE PIE

Steps:

• Make mincemeat:
• Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
• Make pie:
• Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
• Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.