2 pie crusts or dough 10 inch each
3 to 3 1/2-pounds pears , a mixture of Bartlett, Bosc and/or Anjou
1/2 cup sugar
6 oz dried cranberries
3 tbsp tapioca flour ( use what you have flour will work too)
2 tbsp cranberry jam or jelly ( I used jellied cranberry sauce and it worked)
1 tbsp cranberry juice
2 tsp freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground nutmeg
Peel and core the pears. Slice into 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
Preheat oven to 425 degrees F.
Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Place the pears into the unbaked pie shell in circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go. Pour any liquid that remains in the bowl over the pears. Roll out the second pie dough as the first. Place this dough over the apples. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper or foil and bake on the lower rack for 30 minutes. Transfer to the middle rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to cool a minimum of 4 hours or until almost room temperature. Serve
3 to 3 1/2-pounds pears , a mixture of Bartlett, Bosc and/or Anjou
1/2 cup sugar
6 oz dried cranberries
3 tbsp tapioca flour ( use what you have flour will work too)
2 tbsp cranberry jam or jelly ( I used jellied cranberry sauce and it worked)
1 tbsp cranberry juice
2 tsp freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground nutmeg
Peel and core the pears. Slice into 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
Preheat oven to 425 degrees F.
Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Place the pears into the unbaked pie shell in circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go. Pour any liquid that remains in the bowl over the pears. Roll out the second pie dough as the first. Place this dough over the apples. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper or foil and bake on the lower rack for 30 minutes. Transfer to the middle rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to cool a minimum of 4 hours or until almost room temperature. Serve
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