Pear and Cranberry Pie
Pear and Cranberry Pie
Ingredients
- 1 1/4 cups (310 ml) flour
- 1/2 cup (125 ml) ground almonds
- 1/4 cup (60 ml) sugar
- 1/2 teaspoon (2.5 ml) salt
- 3/4 cup (180 ml) unsalted butter, very cold, cut into pieces
- 1/4 to 1/3 cup (60 to 75 ml) milk, very cold
- Milk, for brushing
- 1 package 125 g cream cheese, softened
- 1 egg
- 1/4 cup (60 ml) cream 35%
- 1/4 cup (60 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) dried cranberries
- 3 pears
- 1 tablespoon (15 ml) sugar
Instructions
- In the bowl of food processor, combine the flour, ground almonds, sugar and salt. Add the butter and pulse a few seconds at a time until the mixture has a grainy texture.
- Add the milk and pulse until the dough begins to form in a ball. Remove the dough from the processor bowl.
- Form a ball with your hands. Dust with flour and cover with plastic wrap. Let rest for 30 minutes in the refrigerator.
- Cut the dough in half. Roll out the first half of the dough to line a 23-cm (9-inch) pie plate, preferably with a removable bottom. Place the pastry in the refrigerator with the rest of the dough, then prepare the filling.
- With the rack in the lower position, preheat the oven to 180 °C (350 °F).
Pear and Cranberry Pie