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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 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 40 minutes
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