My good friend Sophie posted this on Facebook this morning. Sounds great, so in light of Thanksgiving right around the corner, I thought I would share it.
Cranberry Maple Pear Pie
by Sophie Christine Bratton on Thursday, November 8, 2012 at 11:39pm ·
3 C. fresh or frozen cranberries
1 lb. pears, peeled, cored, and cut into 1/4 inch pieces
1 C. Maple Syrup
4½ tsp. cornstarch dissolved in 2 TBSP cold water
In a saucepan combine cranberries, syrup and pears; bring to a boil, then simmer, stirring occasionally for 3-4 minutes or until the cranberries have popped.
Stir the cornstarch mixture, add it to the cranberry mixture and simmer, stirring, for 1 minute or until it is thickened.
Transfer the mixture to a bowl and let it cool. This mixture may be made 1 day in advance and kept covered and chilled.
Make a recipe of pie dough from your favorite recipe.
Divide the dough into 2 balls, one slightly larger than the other.
Roll out the larger ball of dough 1/8-inch thick on a floured surface, fit into a 9-inch pie place, and trim the edge, leaving a ½-inch overhang.
Chill the shell while cutting the dough for the lattice crust.
Roll out the other ball of dough and cut out ½-inch strips of dough.
Spoon the filling into the shell, spreading it out evenly; arrange the lattice strips on top, twisting each strip corkscrew fashion.
Trim ends and crimp edges.
Bake at 425 degrees for 40-45 minutes. Let cool on a rack. Serve warm.