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Pear-Cranberry Pie

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A mixture of pears and bright red cranberries make a colorful filling for this winter pie, a perfect choice for holiday celebrations. Making a lattice crust with strips of different widths gives it a fun casual look.

 

Pear-Cranberry Pie

2 rolled-out rounds deep-dish piecrust

2 1/2 lb. (1.25 kg) pears, peeled, cored and cut into 8 slices each

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

1/4 cup (2 oz./60 g) granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp salt

1 Tbs. fresh lemon juice

1 tsp. grated orange zest

1/4 cup (1 oz./30 g) cornstarch

2 Tbs. kirsch

1 1/2 cups (6 oz./180 g) fresh or frozen cranberries

1 egg beaten with 1 tsp. water

2 tsp. turbinado sugar

 

Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate until ready to use.

 

Using a ruler as a guide, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 1/4 inches (3 cm) wide, from the remaining dough round. Place on a parchment-lined baking sheet and refrigerate until ready to use.

 

Preheat an oven to 400°F (200°C).

 

To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, salt, lemon juice, orange zest and cornstarch. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 15 to 20 minutes, depending on their ripeness. Uncover, stir in the kirsch and let cool to room temperature.

 

Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish.

 

To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together. Brush the lattice crust with the egg wash and sprinkle with the turbinado sugar.

 

Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 45 minutes to 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack for at least 2 1/2 hours before serving. Serves 8.

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Recipe Roundup: Pancakes!

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It’s National Pancake Day! What better excuse to treat yourself to your favorite childhood breakfast? A big stack of fluffy, comforting pancakes — complete with your favorite topping — is an easy way to please the whole family (and they’re just as good for dinner). Here are some of our favorite recipes.

 

Buttermilk Pancakes with Blueberry SyrupButtermilk Pancakes with Blueberry Syrup
Buttermilk makes these pancakes light and fluffy — you can also add fresh blueberries to the batter for double-berry flavor.
Sweet Potato Pancakes with WalnutsSweet Potato Pancakes with Walnuts
Here, vitamin-rich sweet potatoes star along with crunchy walnuts in a modern take on traditional pancakes, dense with nutrition and full of flavor.
Bacon-and-Cheddar-Cornmeal-JohnnycakesBacon-and-Cheddar Cornmeal Johnnycakes
The subtle crunch of cornmeal gives johnnycakes a bit of heft. Our version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delicious sweet-and-salty treat.
Lemon-Ricotta Pancakes with Berry CompoteLemon-Ricotta Pancakes with Berry ompoteC
Ricotta cheese lends a delicate, airy texture to these mini pancakes, and freshly grated lemon zest adds a hint of citrus flavor. They’re served with a warm compote of fresh tart-sweet berries.
Caramelized Pear Oven PancakeCaramelized Pear Oven Pancake
This beautiful oven pancake makes an impressive presentation, but it’s actually super simple to prepare. It’s also a quick way to make pancakes for a group! Tip: you can serve the pancake as a dessert, too — just add a scoop of vanilla ice cream.
Banana PancakesBanana Pancakes
This recipe features bananas in two ways: a ripe one is mashed into the batter for added texture and flavor, and slices of fresh bananas are served on top. It’s a great meal to make with kids.
Apple PancakesApple Pancakes
These apple pancakes are flavored with warm spices like ginger, cinnamon and nutmeg. Grated apple is blended into the batter, then a thin apple slice is cooked inside each pancake for a pretty presentation.
Buckwheat-Blueberry PancakesBuckwheat-Blueberry Pancakes
Buckwheat flour lends flavor and whole-grain goodness to this classic pancake recipe, while tart-sweet blueberries give the tender pancakes bursts of fruit flavor.
Sweet Potato Pancakes with Pecans and Brown Sugar SauceSweet Potato Pancakes with Pecans and Brown Sugar Sauce
These gently spiced sweet potato pancakes represent the best of Southern down-home cooking, with a topping of toasted pecans and a drizzle of buttery brown sugar sauce. They’re the perfect treat for a cozy weekend morning with family.
Oatmeal PancakesOatmeal Pancakes
These pancakes get an extra boost rolled oats and buttermilk, and you can use whatever mix of fresh and dried fruits and toasted nuts you like. Try sliced strawberries, chopped dried apples and almonds.