The day before Thanksgiving will forever be Pie Making Day in our family. We're loading up on the apples and flour, dusting off grandma's secret recipe and breaking out the champagne glasses which our obviously a necessary component to baking oodles of pie. If you're on the hunt for a soon to be favorite dessert, look no further than this Pear and Cranberry Ginger Pie from The Whisking Kitchen.
Pear and Cranberry Ginger Pie
|2 - nine inch pie dough disks (homemade or store bought)||6 Large Bartlett or Red or Green Anjou Pears, thinly sliced|
|1 1/2 Cups of whole fresh cranberries||1 Cup of granulated sugar|
|3 Tablespoons of corn starch||1/2 Teaspoon of salt|
|1 Tablespoon of freshly grated ginger||1 Tablespoon of freshly grated orange zest|
|Juice from 1/2 small orange||1 Whole egg|
|1 Tablespoon of milk|
Preheat oven to 350 degrees Fahrenheit
Roll out pie disks on a marble or pastry board to a 9 inch diameter. Add one disk to the bottom of a 9-inch pie pan. In a large bowl add thinly sliced pears, cranberries, sugar, cornstarch, salt, grated ginger, grated orange zest and orange juice. Mix well and let fruit mixture macerate for 10-15 mins. Pour pie into prepared pie crust. Top with lattice to liking or just place entire dough piece over pie filing.
In small bowl whisk together egg + milk. Brush egg mixture over visible pie crust. Bake pie for 60-75 minutes or until crust is golden brown and fruit mixture is bubbling.
Allow to cool for one - two hours before serving.