Apple, Cranberry and Pear Pie

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

2 sheets of ready-made pie crust
Filling:
2 cups Granny Smith apples, peeled sliced
2 cup pears, peeled sliced
1 cup craisins
1/4 cup lemon juice
1/4 cup cornstarch
1/2 cup sugar
1 tsp cinnamon
1/8 tsp cloves
Preheat oven to 350F. Mix all filling ingredients together and pour into a crust-lined pan (it will be piled high). Brush pastry edges with a little egg wash (one egg whisked with 2-3 tbsp of milk) or water and place the top crust over the filling. Press to seal and trim off the excess.
Poke some holes in the top crust to vent steam, and bake the pie for 40-60 minutes (the filling will start to bubble at the steam holes and the crust will be golden brown). Remove from oven and allow to cool to room temperature. Overnight is best to allow the filling to set. Serve with creme fraiche or Fussell's Cream.
Note: if you like a darker crust, brush the entire top of the pie with a little egg wash.
Yield: 1 pie

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