| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup pecans
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar, plus more for sprinkling
- 1/2 teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 5 ounces cold cream cheese, cut into small pieces
- 1 large egg, lightly beaten
- 1 tablespoon ice water
- 3 ripe pears (such as Bosc or Anjou), peeled and cut into small chunks
- 1 1/2 cups cranberries (fresh or frozen)
- 3/4 cup sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon grated orange zest (optional)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- Pinch of kosher salt
- 1 tablespoon cold unsalted butter, cut into small pieces
Instructions
- Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
- Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It’s OK if the dough is larger than the baking sheet ¿ you’ll fold in the edge.) Pinch together any cracks in the dough.
- Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.
- Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 392 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 64 mg |
| Sodium | 200 mg |
Reviews
Filling is tasty and holds together well. The prep time is WAY longer and Im a part time baker, so I was very surprised. The dough is too dry, I rested it overnight and next time would double the ice water. Pears have to be very ripe as mine were slightly under and I had to bake this for 90 mins which made the filling ooze a bit and burn on the pan slightly. Overall pretty good but budget 1.25 hours of prep time
I’m amazed I’m the first one to comment on this recipe. This pie is truly delicious. The flavors of cranberry and pear marry well together. I served it at a pre-Thanksgiving party and everybody loved it. The dough is easy to make, even though it takes quite a while to put everything together. I only rested the dough about an hour, and it was really easy to roll out. I actually rolled it out directly on a sheet of baking parchment, which I then slid onto the baking sheet – so much easier than having to lift the dough off the work surface to transfer it to the baking sheet. The only thing I would change if I’m going to make this pie again is to omit the sprinkling of sugar on the edges, and use an eggwash instead, as I thought it made the pie a little too sweet for my taste. The other thing I would say is that the ‘active’ time for me was a lot more than 30 minutes, at least double that if not longer.