This recipe (and photo), courtesy of Foodland Ontario, foodlandontario.ca, will prompt you to get cooking.
This free-form pie is also great with other fruit, such as peaches, plums or apples. Serve with vanilla ice cream for a wonderful dessert.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Makes 4 servings
Pastry for double-crust 9-inch (23 cm) pie
1/2 cup (125 mL) granulated sugar
4 cups (1 L) sliced ripe firm Ontario pears (about 5 medium)
1/2 cup (125 mL) Ontario cranberries (fresh or frozen)
3 tbsp (45 mL) all-purpose flour
1 Ontario egg yolk
2 tbsp (25 mL) apple jelly, melted
On lightly floured surface, roll out pastry to 14-inch (35 cm) round; roll up on rolling pin and transfer to baking sheet. Set aside 1 tbsp (15 mL) of the sugar.
In bowl, toss together remaining sugar, pears, cranberries and flour; spread on pastry to within 2 inches (5 cm) of edge and mound in centre. Fold pastry border up over fruit, pleating loosely and leaving fruit exposed in centre.
In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over pastry border. Sprinkle border and fruit with reserved sugar. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); bake for 30 minutes longer or until fruit is tender and pastry is lightly browned. Brush jelly over fruit. Serve warm or at room temperature.
Nutritional Information:
PROTEIN: 3 grams
FAT: 13 grams
CARBOHYDRATE: 49 grams
CALORIES: 325
FIBRE: 4 grams
SODIUM: 180 mg
