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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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30 Days, 30 Ways: Make Time for Breakfast

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.) Read on for our latest eat well strategy: make time for breakfast.

 

Rise and shine to a nourishing bowl of oatmeal or fluffy scrambled eggs! These delicious breakfast dishes are cozy and comforting and come together in no time.

 

Mushroom Omelette with Fontina and ThymeMushroom Omelette with Fontina and Thyme
The earthy flavors of mushroom, thyme and fontina cheese pair particularly well in this omelette. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Muesli with Almonds, Coconut and Dried FruitMuesli with Almonds, Coconut and Dried Fruit
This mixture of oats, dried fruit and nuts gets added whole-grain heft from puffed brown rice and bran flakes. Pour it over milk or yogurt for a fiber-rich breakfast.
Egg Sandwiches with Wilted SpinachEgg Sandwiches with Wilted Spinach
This egg sandwich is tasty enough for a weekend brunch but quick enough to assemble for weekday mornings. Baking the eggs instead of frying adds to the ease.
Smoked Salmon Scramble with Cream Cheese and HerbsSmoked Salmon Scramble with Cream Cheese and Herbs
Smoked salmon and cream cheese make a perfect pairing when tucked into a fluffy egg scramble such as this one. A sprinkling of chopped fresh chives and dill adds a fresh herbal flavor.
img99lPoached Eggs with Sweet Pepper Piperade
Pipérade is a Basque-style sauté of sweet onions and colorful peppers. Choose different colors of peppers for the maximum variety of antioxidants, plus a high dose of naturally occurring vitamin C to start your day.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is healthy and hearty. Winter kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the kale to gently simmer to perfection.
Steel-Cut Oats with Honeyed Pears and Glazed PecansSteel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. They do require longer simmering than regular oatmeal, but it’s worth the effort (and it’s easy to plan ahead). Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
Baked Eggs with Spinach and CreamBaked Eggs with Spinach and Cream
Baking eggs in individual ramekins along with a little butter and cream is a classic French preparation. The cooking is hands-off, so you can put away your spatula. Also, you bake and serve the eggs in the same vessel, saving dishes.
Maple-Almond GranolaMaple-Almond Granola
Lightly sweetened with honey and maple syrup, this crunchy fruit-and-nut granola will become a staple. Make a big batch and keep it on hand to sprinkle over low-fat or nonfat milk or yogurt for an easy, wholesome start to the day.
Toasted Breakfast SandwichToasted Breakfast Sandwich
Made with crispy bacon, fried eggs and cheddar cheese, this sandwich is perfect for a quick morning when you crave a hot breakfast. Fresh arugula adds