"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry Pear Pie Recipe

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This recipe for Cranberry Pear Pie, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Supinski
Added: Wednesday, March 18, 2009


4 C fresh or frozen Cranberries
1 1/4 C Sugar
1/4 C Cranberry-Apple Juice
1 C dried Cranberries
3 T quick-cooking Tapioca
5 C sliced peeled Pears

3/4 C all-purpose Flour
1/3 C packed Brown Sugar
1 tsp ground Cinnamon
8 T cold Butter
1/4 C chopped Walnuts

Buy a 9" deep dish frozen pie crust. Prep as directed. In a large saucepan, combine the fresh cranberries, sugar and juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Transfer to a large bowl. Stir in dried cranberries and tapioca; gently stir in the pears. Let stand for 15 minutes. Pour into pastry. Preheat oven to 400. For topping, cut up butter into smaller pieces, combine with flour, brown sugar, cinnamon and walnuts into medium sized bowl. Using a pastry knife (sometimes called blender) work the ingredients until well coarse and crumbly. Sprinkle over filling. Cover edges of pie crust with foil. Bake at 400 for 15 minutes. Reduce heat to 350 and bake another 25 minutes. Remove foil from edges and bake another 10 to 15 minutes or until crust is golden brown and filling is bubbly. Let cool slightly and serve with vanilla bean ice cream.




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