Friday, December 30, 2011

Pear and Cranberry Pie

We had a dear friend come for dinner, someone I have known for many years.  I picked up some fresh cranberries and pears, and decided I would make a pie for dessert.  I made a simple olive oil pie crust.  I don't carry shortening in my house, I actually haven't bought any in maybe a decade.  The olive oil crust suits us perfectly, and tastes delicious with the sweet and tart fruit filling.

Pear and Cranberry Pie

1 1/2 to 2 pears, depending on size, cored and sliced
2 cups fresh cranberries
1/2 cup granulated sugar
1 1/2 Tbsp cornstarch
1 tsp lemon juice
1 tsp cinnamon

Stir the ingredients together in a bowl until the fruit is well coated and looks evenly distributed.  Place in the uncooked pie crust and then put the lattice or crust cutouts on top.  Bake at 325 for 40 minutes.  Keep warm in the oven at 250 until ready to serve.


Olive Oil Pie Crust

2 cups sifted flour
1 tsp salt
1/2 cup olive oil
3 Tbsp ice cold water

Sift flour and salt into food processor with dough blade attachment.  Gradually pulse in olive oil, then ice water.  Pulse until just blended, no more.  Too much blending will make a tough dough.  Roll out about 2/3 of this ball between sheets of wax paper to make a thin bottom crust, and then use the remaining dough to shape out some lattice, leaves or other decorative top crust.  You could use it to make one thicker bottom crust, but one recipe was plenty for the pie I made.

This crust also makes a delicious savory pie, such as quiche. 

1 comment:

  1. love the idea of the olive oil crust - will definitely have to give that a try soon. thanks for sharing!