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Pear and Cranberry Pie

(7)

1 reviews

20 min prep time
1 hr 35 min total time
10 ingredients
8 servings

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Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.

Ingredients

Crust and Filling

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

2: medium ripe pears, peeled, cut into 1/4-inch slices

1: cup fresh cranberries

1/2: cup sugar

1/4: teaspoon nutmeg

1/2: cup sour cream

3: eggs

Sauce

1: teaspoon cornstarch

1: cup dairy eggnog

1: tablespoon light rum or 1/2 teaspoon rum extract

Steps

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
2 Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350°F. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
3 In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.
4 Bake 15 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.
5 In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
2 Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350°F. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
3 In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.
4 Bake 15 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.
5 In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.

Expert Tips

This pie is best served the day it is baked. Our photo team chose it as their favorite dessert.

You can make this pie in a 9-inch tart pan with removable bottom. Because the sides of the tart pan are not as high as a pie plate, place a cookie sheet on the rack under the tart before baking to catch any drips. Bake the tart 50 to 55 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 110mg; 36%
Sodium: 180mg; 8%
Total Carbohydrate: 38g; 13%
Dietary Fiber 2g 8% Sugars 19g
Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 2%; 2%

Exchanges:

1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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