This free-form pie is also great with other fruit, such as peaches, plums or apples.  Serve with vanilla ice cream for a wonderful dessert.

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Servings: 8

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Ingredients

 Pastry for double-crust 9-inch (23 cm) pie

  • 1/2 cup (125 mL) granulated sugar
  • 4 cups (1 L) sliced ripe firm Ontario Pears (about 5 medium)
  • 1/2 cup (125 mL) Ontario Cranberries (fresh or frozen)
  • 3 tbsp (45 mL) all-purpose flour
  • 1 Ontario Egg Yolk
  • 2 tbsp (25 mL) apple jelly, melted

Instructions

On lightly floured surface, roll out pastry to 14-inch (35 cm) round; roll up on rolling pin and transfer to baking sheet.  Set aside 1 tbsp (15 mL) of the sugar.

In bowl, toss together remaining sugar, pears, cranberries and flour; spread on pastry to within 2 inches (5 cm) of edge and mounding in centre.  Fold pastry border up over fruit, pleating loosely and leaving fruit exposed in centre.

In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over pastry border.  Sprinkle border and fruit with reserved sugar.  Bake in 425°F (220°C) oven for 15 minutes.  Reduce heat to 375°F (190°C); bake for 30 minutes longer or until fruit is tender and pastry lightly browned.  Brush jelly over fruit.  Serve warm or at room temperature.

Nutritional information

  • Protein: 3 grams
  • Fat: 13 grams
  • Carbohydrate: 49 grams
  • Calories: 325
  • Fibre: 4 grams
  • Sodium: 180 mg