I was not born with the pie making gene. While I love homemade fruit pies, no matter how many times I practice, my dough is tough. Rustic gives you the excuse if there are tears in the crust and using Pillsbury Pie crust makes it so easy. I have tried other brands but this is my preferred choice.
6-7 semi-ripe pears, peeled
3/4 cup fresh cranberries
Zest of two oranges
2 tablespoons sugar
2 teaspoons cinnamon
2 tablespoons melted butter
Homemade whipped cream
(Garnish) Apple caramel butter or similar sauce
Remove roll out pie crust from wrapper and let sit room temp for 15-20 minutes. Flour you board or counter and gently press with hands or rolling pin to expand slightly. Spray baking sheet with food release spray. Place parchment paper on sheet and spray top of parchment.
Preheat oven to 375 degrees.
Toss pears and cranberries with cinnamon, sugar and orange zest.
Using a slotted spoon to avoid too much juice, place mixture towards the center of the crust and gently spread fruit mixture not to the edge.
Using your floured hands, pinch and fold the crust leaving the center uncovered.
Brush edges with melted butter. Place in preheated oven and turn temperature down to 350 degrees. Bake until edges are lightly browned.
Cool slightly and serve with homemade whipped cream and apple butter.
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