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About the Recipe: Kate McDermott leaves her pears unpeeled and mounds them high in the pie shell. She found that artisan apple cider vinegar works very well in pear pies. She added that really any combination of pears can be used to make this delicious fall pie.
Recipe by: Kate McDermott –author of Art of the Pie
This original recipe used only pears but suggested that walnuts and/or cranberries can be added.
Cook’s Note: I added chopped walnuts and dried cranberries to the original pear pie recipe. The dried or fresh cranberries will color your filling.
Glaze and Sugar Sprinkle the Pie: Open the oven, remove the pie, set on a safe surface, and close the oven door to keep the heat inside. Lightly brush some of the egg wash over the entire pie and sprinkle the top of pie with 1 or 2 teaspoons (4-8 g) of sugar. Return pie to oven and continue baking for another 20 minutes, or until you see the filling steadily bubbling.
To Serve: Cool for at least 1 hour before serving, but I usually let min cool for 2 to 3 hours.
Yield: one 9-inch Deep Dish Pie
pdf for Copy of Recipe -Cranberry Walnut Pear Pie
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