Week 52! Holy cow. The very last week of the year. Which also means, the very last pie! I kind of can’t believe it. And, I really can’t believe that I was successful in making 52 different pies this year! (I’ll talk about all of that more in a future post!)
They very las pie was a Pear and Cranberry pie that I took to our last family Christmas gathering of the season! My entire mom’s side of the family spent the day together at my Aunt Mary and Uncle Gary’s house last Saturday. We ate some amazing food, exchanged some gifts, and played some cards. We also chased around their four week old baby goats, and took turns pitching to each other in the new batting cage in the basement. Seriously! Some of us can hit the ball MUCH harder than others. It was a great way to wrap up the season, and I’m glad that my very last pie went straight into the bellies of all my loved ones!
Pear and Cranberry Pie (with toasted pecan streusel topping)
1 recipe for a single 9 inch pie crust
5 cups peeled and sliced ripe pears
1 cup fresh cranberries
2/3 cup sugar
2 1/2 Tbs. cornstarch
1 cup flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup pecans
1/2 cup butter, cut into small chunks
Preheat oven to 350°.
Prepare the pie crust and fit to a 9 inch pie pan. Combine pears, cranberries, sugar and corn starch in a mixing bowl and then transfer to the pie crust.
To prepare streusel, combine the flour, brown sugar, cinnamon, salt and pecans in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle the topping over the pear mixture. Bake at 350° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
:: Carrie ::
The first pie in the month of November went to my own Mama. It was her birthday, and I made her a Cranberry Pie!
I think November might be one of my favorite months of the year – for several reasons. In my family we have lots of birthdays to celebrate in November. By this time of the year we are deep in the heart of fall. The weather is crisp. Sometimes it’s downright cold. We get to celebrate Thanksgiving – my favorite holiday. And, everything starts to feel really festive with Christmas on it’s way. We also eat some really delicious foods at this time of year – and it is definitely a good time for pie. Cranberry pie sounded like the perfect flavor to kick off the month. (Maybe it could be a good Thanksgiving pie?)
Recipe for a 9 inch double crust
1 Tbs butter, softened
1 Tbs all-purpose flour
1 cup sugar
1 1/2 cups raw cranberries
1/2 cup golden raisins
Pre-heat the oven to 350 degrees. Line the pie pan with the crust leaving a half inch overhang. Keep the pastry for the top crust handy.
In a bowl, combine the butter and flour and mash them to make a smooth paste. Add the sugar and continue mixing to combine everything into a crumbly mixture.
Add the cranberries and raisins, and toss and stir to mix everything together well. Pour the filling into the pie crust. Position the top crust and seal the edges. Cut several slits in the top to allow the steam to escape. Place the pie on a baking pan and place in the oven. Bake until the crust is golden brown, and the filling is bubbly and thick, 40-50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
:: Carrie ::