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Pear and Cranberry Pie

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Pear and Cranberry Pie
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8
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Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.
Sep 24, 2010

Ingredients

  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • 2 medium ripe pears, peeled, cut into 1/4-inch slices
  • 1 cup (250 mL) fresh cranberries
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 tsp (1 mL) nutmeg
  • 1/2 cup (125 mL) sour cream
  • 3 eggs

  • 1 tsp (5 mL) cornstarch
  • 1 cup (250 mL) eggnog
  • 1 tbsp (15 mL) light rum or 1/2 tsp (2 mL) rum extract

Steps

  • 1
    Heat oven to 425ºF. 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 350ºF. 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
    Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 55 to 60 minutes 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.

Nutrition Information

No nutrition information available for this recipe
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