This started out as being an apple cranberry pie, since I had a bowlful of pears on the table, I thought I may as well throw some of them into the mix. Adding brown sugar to the fruit resulted in a slight caramelization of the fruit. A great finish to a holiday meal!
- 1 1/3 cups of all purpose flour
- 1 stick of very cold butter, cut up into small pieces
- 1/2 teaspoon salt
- 1/4 cup ice water
- 3 apples
- 3 pears
- 1 cup of fresh cranberries
- juice of half a lemon
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon butter, cut into small pieces
1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Form into a ball, place in plastic bag, and work dough into a flat disc. Refrigerate for an hour.
2. Peel, core and slice apples and pears into a large bowl, add cranberries. Squeeze lemon juice into bowl along with the sugars, cinnamon, nutmeg, salt, and cornstarch, toss to combine.
3. Roll out two thirds of the dough to fit a 9″ pie plate, ease pastry onto plate. Scoop the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1/2″ strips. Weave the lattice crust, tuck under the crust and crimp.
4. Place pie on a baking sheet and bake in a preheated 425º oven for 20 minutes. Lower the heat to 375º and bake for another 35 to 40 minutes until crust is golden. Let cool on a wire rack.