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Cranberry Pie

Cranberry Pie

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Pastry for a two-crust pie
1 tablespoon butter
4 ripe pears peeled, cored, small dice (about 4 1/4 cups)
1 1/2 cups granulated sugar, divided
3 whole cloves
1 teaspoon freshly squeezed lemon juice
1 tablespoon light corn syrup
1 tablespoon fresh orange zest, from about 2 oranges
2 bag s (12-ounce each) fresh cranberries (okay to substitute frozen), divided
2 teaspoon s vanilla extract
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Let's Make It
1
Line a 9-inch pie pan with your favorite pie pastry and set aside. Preheat oven to 425°F. Melt the butter in a large sauté pan over medium heat. Add the pears and cook, stirring occasionally, until they are just slightly tender, about 5 minutes. Gently stir in 1/2 cup sugar and cloves; remove from heat and set aside.
2
Combine the remaining 1 cup sugar, lemon juice, corn syrup, and orange zest in a large saucepan and mix. Measure out 2 cups of cranberries and set these aside for a later addition. Place the remaining cranberries in the sugar mixture. Place the saucepan over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved, the cranberries have just started to break down, and the mixture is thickened, about 15 to 20 minutes. Stir in the remaining whole cranberries.
3
In a large mixing bowl, combine the cooked pear mixture with the cooked cranberry mixture, remove the cloves, stir in the vanilla and pour the whole mixture into the bottom crust. Place the other half of the pastry dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a small knife to cut a 1-inch round opening in the center of the top to allow the steam to escape while baking.
4
Place the pie on a rack in the center of the oven. Bake for 10 minutes; without opening the oven door to peek, lower the heat to 375°F. Cook for an additional 45 to 55 minutes, or until crust is golden brown and filling is bubbling and thick. Remove from the oven and allow to cool.
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