Pear and Cranberry Pumpkin Pie
(for crust)
1 cup all purpose flour
1/2 cup yellow cornmeal
2 T sugar
1/4 t salt
7 T chilled unsalted butter, cut into small pieces
3~4 T ice water
(for topping)
3 firm but ripe Bartlett pears, peeled, and sliced
1/4 cup red wine or port
1/2 cup turbinado or brown sugar
juice of 1 lemon
1/4 t fresh grated nutmeg
2 T dried cranberries
1/4 cup water
(for filling)
15oz can solid pack pumpkin
3/4 cup sugar
3 eggs
1 cup heavy cream
1 T vanilla extract
2 t pumpkin pie spice
1/4 t salt
>how to make<
(for crust)
*Mix flour, cornmeal, sugar and salt in the bowl of a food processor.
*Add butter and pulse until incorporated.
*Add water, 1 T at a time while pulsing, until ball forms.
*Remove and wrap with plastic wrap.
*Chill at least 30 minutes.
*Roll dough out on a slightly floured surface with a lightly floured surface with a lightly floured rolling pin into a 14" diameter round.
*Fit into a 9" pie pan, and crimp excess dough around the edges of the pan.
*Chill at least 15 minutes.
(for topping)
*To prepare the pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9" skillet.
*Bring to a simmer and cook, covered, 10 minutes.
*Remove from heat and set aside.
*Rehydrate cranberies in 1/4 cup water.
(for filling)
*Preheat oven to 350 degrees.
*To prepare the filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth.
*Pour into piecrust.
*Bake on a baking sheet 55 minutes.
*Remove from oven and arrange pear topping over top of pie.
*Drain cranberries and sprinkle over top.
*Return pie to oven and bake about 25 minutes, until filling is just set.
*Transfer pie to a wire rack and let cool 1 hour.
*Chill 3 hours before serving.
-serves 10-
Note: I found this recipe in relish.com.
Labels: pear topping recipe, pumpkin pie recipe