Cranberry Pear Pie

cranberry-ginger-pear-pie-46-600Pie Crust

I believe nothing compares in flakiness as a pie crust made with lard. At the kitchen porch, we use lard from pigs that we know are raised well and have happy lives. Otherwise the next best ingredient is butter!

1-1/2 cups all-purpose flour.
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water
In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle a tablespoon at a time- of the water, until pastry holds together. Shape into a ball and chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.

Pear and Cranberry Pie Filling and Topping:

2 tablespoons starch (look for organic or NON GMO)
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries

1/2 cup all-purpose oats
1/8 cup packed brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon KP Raz el hanout
1/3 cup cold butter, cubed
1/2 cup chopped pecans

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Kitchen Porch Catering | Martha's Vineyard | 508-645-5000