Poached Cranberry Pear Pie

A sophisticated gluten free pie, with a filling composed of cranberries and pears poached in white wine, and seasoned with cardamom, coriander and ginger. 

The Challenge

Make a gluten free pie half as pretty as this beauty by fortyninefigs: https://www.instagram.com/p/Bq-K01qBaKw/

Additional Requirements

My husband challenged me to use the flavor combo of white wine, cardamom and coriander

The Flavors

I decided that the cranberry pear flavors from my visual inspiration would go really well with the flavors my husband challenged me to use. I decided I would poach the pears and cranberries in the wine and spices and use that as my filling.

I used this recipe from Martha Stewart to guide me in the poaching process, along with how to avoid a soggy crust. 

https://www.marthastewart.com/1531555/poached-pear-and-cranberry-pie

Notes on decoration

My gluten free crust is tasty and tender, however, it can be fiddly to work with before cooked.

I had to re roll the top crust maybe 4 times before I got enough snowflakes out of it, and even then you can see many of them broke a bit. 

However, some of them came out beautifully, and you cannot overwork the gluten free dough. So, with a little more patience and a steadier hand, I think a beautiful cut out top crust is very feasible with gluten free dough. 

theelevatedbaker

Poached Cranberry Pear Pie

Gluten free pie, with a white wine poached cranberry and pear filling.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 1 Pie

Course: Dessert

Ingredients Method

Ingredients

  

Crust – https://theelevatedbaker.com/gluten-free-pie-crust/

• 1 Full recipe of gluten free pie crust Add 1/2 tsp cardamom for fuller flavor

Filling

• 750 ml Sweet white wine
• 1 cup Brown sugar
• 1/4 tsp Ground cardamom
• 1/2 tsp Ground corriander
• 1 tsp Fresh grated ginger
• 1/2 tsp Salt
• 2 cup Fresh cranberries
• 5 Pears Firm but ripe

Method

 

1. Make pie crust according to _____________ and set to chill

Make filling

1. Add wine, sugar, spices and cranberries to a 3 qt sauce pan
2. Heat of medium low heat
3. Peal, quarter, core and then slice in 1/8 inch pieces the pears
4. Once cranberries start to bubble, add in pears
5. If not submerged add a little bit of water
6. Bring to a boil, then turn the heat down to a simmer.
7. Let mixture simmer for 20-30 minutes
8. Remove fruit into a heat proof bowl with a slotted spoon
9. Boil down remaining liquid in pot, until about 2 cups is left
10. Pour reduced liquid over fruit and place in fridge to soak for 30 minutes (up to overnight)

Assembly

1. Preheat oven to 375F
2. Roll out half of pie crust and place in pie plate
3. Drain liquid from fruit (you can scoop it out and pat dry or place in cheese cloth and gently squeeze out the excess moisture)
4. Place pears, then cranberries over the pie crust
5. Roll out remaining dough
6. Either place on top of pie and cut steam holes, or use a cookie cutter to cut out shapes to lay over the filling
7. Dust with sugar
8. Wrap edges of pie with foil to reduce over browning
9. Place in oven for 20 minutes, then lower temperature to 350 and cook another 50 minutes.
10. Remove the foil for the last 10 minutes of cooking