Preparation time
20 minutes
Ready in
1 hr 5 min
Cooking Time:
Makes
8 servings
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